Desserts Recipes Vegan

Vegan Sweet Potato Doughnuts with Cardamom Glaze

September 6, 2013

Today’s post isn’t sponsored by an emotion or feeling or weight loss advice or healthy eating tip. 

Nope, today’s post is sponsored by sheer deliciousness. 

These doughnuts all started because I was going through a “bake everything vegan” phase. 

Some of the things that I baked, quite honestly, tasted better with butter. So I let them be and didn’t try to force them. However, some things completely worked. I when I say worked, I mean they had my taste buds jitter bugging with jazz hands, busting head stands and dutty whining all over the place. 

Y’all, say hello. Your taste buds won’t even know the difference and your body will thank you. 


Vegan Sweet Potato Doughnuts with Cardamom Glaze

Vegan sweet potato doughnuts with fresh cardamom glaze

  • Author: Shelley
  • Prep Time: 15
  • Cook Time: 18
  • Total Time: 33
  • Yield: 4-8 servings 1x


  • For Doughnuts
  • 1 cup + 1 TB flour
  • 3/4 cup cooked sweet potatoes, mashed
  • 1/2 cup brown sugar
  • 1/4 cup succanat or coconut sugar
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup almond milk
  • 1/4 cup olive oil
  • For Glaze
  • 1 cup powder sugar
  • 1/4 tsp fresh cardamom, ground
  • 3 TB almond milk


  1. Preheat oven to 350 degrees
  2. Prepare cookie sheet or doughnut pan with grease or spray with Baker’s Joy.
  3. Mix all ingredients except for flour in a bowl using a hand mixer or stand.
  4. Add flour in three parts and continue to mix for 3-5 minutes to incorporate enough air in the batter.
  5. Helps create a more fluffy doughnut.
  6. Once combined, spoon dough like mixture into a plastic bag and seal.
  7. Cut off a corner to form a tip in which you will squeeze batter into doughnut pan or in circles on baking sheet.
  8. Smooth tops with fingers
  9. Place in oven and bake for 15-18 minutes.
  10. While baking, mix powdered sugar and ground cardamom in a bowl. May place in blender or food processor to create a more fragrant blend of cardamom sugar.
  11. Once the doughnuts are removed from oven and cooled, slowly add almond milk by TB to the bowl of cardamom sugar and stir until desired consistency.
  12. May add more or less almond milk depending.
  13. Dunk doughnuts in glaze or drizzle over doughnuts and let set on a wire rack.
  14. Makes 8-9 mini doughnuts and 4 regular size doughnuts


May substitute pumpkin or butternut squash for sweet potato.  This recipe yields doughnuts that have  dense pudding like texture.


No Comments

    Leave a Reply