Dairy-Free Baked cinnamon cake donuts

1.0 tsp Cinnamon, ground
0.5 tsp Nutmeg, ground
1.0 tsp Vanilla Extract
1.0 tsp Baking Powder
0.5 tsp Baking Soda
6.0 tsp Granulated Sugar
0.5 cup, unsifted Powdered Sugar
1.0 tbsp Earth Balance Natural Buttery Spread
1.0 cup Whole Wheat Flour
0.25 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
0.12 cup Simple Truth Unsweetened Almond Milk (1 cup = 8 oz)
1.0 cup Simple Truth Unsweetened Almond Milk (1 cup = 8 oz)
20.0 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
1.0 tsp coffee mate natural bliss almond milk creamer: caramel

Preheat oven to 350 degrees. Grease and flour a standard size donut pan. Mix all dry ingredients in a large mixing bowl (excluding the powdered sugar-- that is for the glaze). In another mixing bowl, mix all wet ingredients, excluding one teaspoon of almond milk and the coffee creamer. (These are for the glaze.) Pour the wet mixture into the dry mixture and mix very well. Fill the donut Pan about three-quarters of the way in each donut mold. Bake for 14 minutes. While doughnuts are baking, use a hand mixer to mix powdered sugar with the creamer and one teaspoon of almond milk. Add more almond milk if you need to thin out the mixture. When Donuts are done baking, remove them from the oven and flip them onto a wire cooling rack. Let them cool for 5 minutes. Ice each donut with the glaze by turning each donut upside down in the glaze bowl and coating the top of each donut. Enjoy! Serving Size: 1 donut. Recipe makes about 10 regular sized donut pan don

Number of Servings: 10.0

Recipe submitted by SparkPeople user SARAKATHRYN76.