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Old Fashioned Apple Spiced Doughnuts

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raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts served on a silver tray

~ raw, vegan, gluten-free ~

If you were blindfolded and asked to take a bite of this doughnut, you might struggle to pinpoint a distinctive flavor. There is no strong, overwhelming taste… instead, there is just a subtle sweetness and a warm mingling aftertaste of apple, clove, nutmeg, and cinnamon…  it’s like biting into Autumn if that were at all possible.

They can be enjoyed as is… a dense, spongy, richly spiced doughnut but you can take it to a whole new level by dipping them into raw chocolate ganache and sprinkling crushed pecans on top.   But before we move forward, I need… want to share with you a few ingredients that I chose to use and why.  So let’s begin.

Almond pulp…

Every batch of pulp will differ in moisture.  This depends on how much of the milk you are able to squeeze from the nut bag.   Therefore, you may need to adjust the amount of liquids being used in pulp recipes.  If it is really dry feeling, more moisture may need to be added.  Or if the pulp is really wet, less moisture would probably be necessary.

It is also best to make sure that the pulp is unflavored and that is a step that has to be taken when creating almond milk.  There is a link below that you can click on to learn more about this process if you are unfamiliar with it.  BUT should your pulp already have small hints of sweetness to it, not to worry… I doubt it would be enough to affect the outcome of this cake.  I don’t recommend any substitutions for the almond pulp.  It is the key ingredient that helped me to create a light and airy cake batter.

Irish Moss Gel or Kelp Paste

It is a must that I touch base on this ingredient because it pops up every so often.  The main question, “Do I have to use it? Or What can I use instead?”  Anything is possible when it comes to subbing out ingredients.  But I do spend a lot of time developing recipes to have great flavor, texture, and appearance.
Since many people have a hard time finding Irish moss (unless mail-ordered), I came up with the idea of creating a paste from raw kelp noodles.  I can now happily report that both worked perfectly.  The purpose behind these pastes/gels is to give some added nutrition but equally important… the bread-like texture.  If you are dead-set against using these ingredients, my next go to would be a few tablespoons of psyllium husks.  Have fun experimenting, but I highly recommend making the recipe that I designed first.

a close up of raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts served on a silver trayIngredients:

Yields 19 (1/4 cup batter per donut)



  1. In a food processor, fitted with the “S” blade, combine the oat flour, ground flax seeds, lucuma, coconut flour, salt, and apple spice. Process until mixed.
  2. Add the moist almond pulp, apple sauce, Irish moss gel or kelp paste, sweeteners, and lemon juice.  Blend till everything is well incorporated.
    • Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely.  If so, do this by adding one Tbsp at a time.
  3. To create doughnut shapes I used 1/4 cup of “dough” per doughnut.
    • I rolled into a ball, then slightly flattened it.
    • I then used an apple corer to press down into the middle.  This removed the center dough beautifully!
    • I dipped the apple corer in a glass of water in between doughnuts so it would glide in easily.
  4. Place on the mesh sheet that comes with the dehydrator and dehydrate at 115 degrees (F)  anywhere between 2-6 hours.
    • When making these for the first time, I recommend testing the moistness of the doughnuts throughout the dry time.  Once it hits the sweet spot of your liking, make a note for the future.  I like my doughnuts after about 2-3 hour, still dampish, moist, but dry on the outside.
  5. Once cooled, dip the tops in the ganache and then straight into the crushed pecans.
  6. Store in a sealed container in the fridge to extend shelf life.
  7. Serve with hot tea or a glass of cold dairy-free milk (or, if you are feeling particularly decadent, a mug of raw hot cocoa).
  8. If you don’t have the Apple Pie Spice in your pantry, you can make it by combining the following ingredients in a jar and shake together;
    • 4 Tbsp ground Ceylon cinnamon
    • 1 Tbsp Allspice
    • 2 tsp ground nutmeg
    • 1 1/2 tsp ground ginger

 Let’s get the ball rollin’

shaping the raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts

Roll the dough into a ball and slightly flatten.

shaping the raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts on a dehydrator tray

Use an apple core to remove the center of the doughnut.

creating the hole in the shaping the raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts

You will be able to make several more doughnuts with the cores.

dehydrating the raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts

An ice cream scoop is my favorite “measuring” tool when making these.

using an old fashion ice cream scoop to measure out the raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts

After dipped in ganache and pecans…. yum!

raw vegan gluten-free Old Fashioned Apple Spiced Doughnuts covered in crushed nuts

21 thoughts on “Old Fashioned Apple Spiced Doughnuts

  1. Yuna says:

    OMG. If those don’t look like doughnuts, I don’t know what does. Those look like cooked doughnuts! You are brilliant! I can’t wait to try the texture. Please contact me privately because I have a suggestion for your blog. Many blessings. :)

  2. jim says:

    raw lucuma powder, the description is not available.
    You Are Amazing, with ideas!!!

  3. tunie says:

    As a long time raw foodie, I’ve gotta say, you are killing it with these ‘bread’ recipes. These look amazing – a fun treat for special occasions. Thank you !

    • amie-sue says:

      lol so glad that you think so Tunie. I love them myself. :) Thanks for commenting! amie sue

      • Justin says:

        Hey can you replace the chocolate with coconut butter or one of your jams instead? You’re a mad scientist with the recipes by the way. I’m a fiend on your site!!!

        • amie-sue says:

          Absolutely! I have more doughnut recipes to share already that have different options. I will try to get that out soon. Your mad scientist. hehe amie sue

          • Justin says:

            Oh my goodness! I’m gon die with all this goodness. lol. Yess.
            I’m going to try your blueberry jam and half coconut butter on others and tell you how it goes.
            I swear your site is the greatest. You should have your own TV show. Keep going.

            • amie-sue says:

              Your so kind Justin. Thank you. :) I would love a show or at least settle for Youtube videos but I am so darn camera shy. hehe Something that I need to conquer! Please do keep me posted. Have a wonderful evening, amie sue

  4. Justin says:

    Oh and if you don’t have the apple cores what is a good substitute??

  5. bob says:

    test some more

  6. Gitika says:

    What would work instead of oat flour – I can’t get it raw here?

    • amie-sue says:

      Good day Gitika,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      To answer your question.. you could use buckwheat flour or nut flour. Aim for something that has a neutral flavor unless of course you want that flavor to shine through. Does this help? Have a blessed day, amie sue (keep me posted :)

  7. […] TO REPLACE EGGS IN VEGAN BAKING: Irish Moss gel can also be used in raw vegan baking to replace eggs and other ingredients to give a bread-like texture & appearance. Check these innovative recipes by Amie-Sue at nouveauraw.com: Raw honey-oat bread, Bagel, French garden bread and Apple spiced doughnuts […]

  8. impreza says:

    Dear Amie, is it possible to use psyllium instead of Irish moss or kelp paste in this recipe? If so, how do you think, how much psyllium it needs to be added?
    Thank you! Want to try this recipe but don’t have Irish moss or kelp paste.

    • amie-sue says:

      Good morning Impreza,

      Great question. Yes, you can use psyllium instead. I would use 2 Tbsp. If the dough cracks a lot while you are forming the donuts, add 1 Tbsp of water or nut milk until it sticks together nicely. Let me know how they turn out. Blessings, amie sue

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