Tender and moist baked chai donuts with creamy maple glaze and crunchy pecans made gluten free and dairy free. These maple chai donuts make your transition from Summer to Fall so much sweeter.
Course: Breakfast, Dessert
Keyword: chai donuts, donuts, Fall, Maple
1 1/2cup all purpose gluten free baking flourI used Outrageous Baking brand
1 1/2 tsp baking powder
3/4tsp baking soda
1/2cupbrown sugar, packedorganic if possible
1/2cupbrewed chai teacooled
2 tsp vanilla extract
1/2cup maple syrup
2cupssifted powdered sugarorganic if possible
1/3 cup chopped pecansfor topping
Preheat the oven to 350 F and prepare two standard sized donut pans with non-stick spray and be generous.
In a large mixing bowl, combined the flours, spices, baking powder, baking soda and salt.
In another bowl, whisk together the brown sugar, eggs, chai, applesauce and vanilla until smooth. Add in the dry ingredients and stir until combined. Transfer the batter to a piping bag or lage plastic zip bag and cut the corner to create your own piping bag. Fill the donuts molds with even amounts of batter. Mine filled 12. Bake the donuts for 15-18 minutes. Let cool.
Once cooled, place the maple syrup and vegan butter into a medium sized pot over low heat and stir until the butter and syrup are melted together. Add in the powdered sugar and maple extract and stir until a glaze forms. Dip each donut in the glaze and top with chopped pecans. Serve.
Store donuts in an airtight container in the refrigerator for up to 2 days.