Google+ Rawfully Tempting™: Glazed Cinnamon & Spice Cake/Donuts

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Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

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6th Annual Best of Raw Award

6th Annual Best of Raw Award

August 15, 2012

Glazed Cinnamon & Spice Cake/Donuts

Hold onto your hats ladies and gents, and hear me out on this one. No curling up your noses...promise? Sprouted chickpeas work wonders in living brownies, cookies and cakes. The texture is fantastic! Yes, their flavor can be a bit overwhelming,  so you have to get creative and find ways to bring out the yummy flavor tones. Something spicy like cinnamon and nutmeg work quite well. I recently posted my RT's Deep Chocolate Decadencealso made with I hear an OINK?

I experimented with 3 different mold/forms - donuts, MINI bundt cake, and mini cups (same tiny molds you use for peanut butter cups). Donuts are cute, but  I was really impressed with how nicely the bundt cake sliced up. They look like tea party treats for kids, but that's what makes this fun. Little morsels that pack a punch and give your taste buds a truly sensual experience.

PS - If you follow directions for sprouted Quinoa Flour - you can make it in advance, and store in your freezer. This way you'll have it ready whenever you need it. I do this will all of my sprouted flours. A chef has got to be prepared!

How to Sprout Chickpeas/Garbanzos

Cinnamon and Spice Donuts
Cacao Butter
1/2 cup + 2T almond flour
3/4 cup sprouted chickpeas  (about 2 days sprouted - until soft to bite)
3 Tablespoons Coconut palm sugar (or your favorite dry sweetener)
6 Medjool dates, pitted
1 1/2 teaspoons vanilla extract (or 5 drops Medicine Flower Vanilla Extract)
3 drops *Medicine Flower Coffee Extract (optional)
2 Tablespoons ground flax seed (golden for color)
1/8 teaspoon sea salt
1 teaspoon lucuma powder (optional - imparts maple-ish flavor)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, ground
2 Tablespoons melted cacao butter (adds richness)
1/4 cup raisins
1/2 cup chopped walnuts

Glaze (optional)
2 Tablespoons unsweetened coconut, shredded
1/4 cup cashews - (soaked 2 hours)
1/2 cup water
2 Tablespoons maple syrup (grade B)or your favorite sweetener
1/2 teaspoon vanilla extract (or 2 drops Medicine Flower)
1 pinch sea salt
1 teaspoon date or coconut sugar for garnish
1/2 teaspoon cinnamon for garnish

In food processor, mix almond flour, chickpeas, coconut palm sugar, dates.

Add remaining ingredients except walnuts and raisins, and mix until mixture balls up. Add raisins and 1/2 walnuts  and pulse chop.

Transfer to mixing bowl and fold in remaining chopped walnuts.

Break dough into ping pong ball size and roll each into 3" logs. Bend into donuts and pinch together
ends or use a mini donut mold to form.

Place on mesh dehydrator tray and dehydrate at 125 degrees F for 1.5 hours. Continue at 110 degrees 6 hours. Flip and continue to dehydrate another 10 to 12 hours or until the consistency you like. Firm on outside, chewy inside.

Option: using miniature tube pan or cake tins, press dough into tin (oiled with coconut oil), place in freezer if needed to set shape. Remove from tin and dehydrate. Keep shapes small so they dehydrate. Poke small holes in bottom of cake to allow some dehydration.

Glaze: Blend all ingredients. Remove donuts from dehydrator and drizzle over donuts . Garnish with sugar and cinnamon mix. Dehydrate for 1 hour.

*Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will include a Special Bonus Sample with any order.

Some Things You Might Find Handy


Unknown said...

mmmmmm these look glorious! Definitely on the "To-Make" list!

Unknown said...

Wow these look fantastic - but I dont have a dehydrator! As I'm vegan but not strictly 'raw' ... would this work just as well if they were baked at high heat for a short time? I hope the suggestion does not offend you given that raw is the whole idea of your blog ..
Wish as much respect as one can attach to an email message xx

Rawfully Tempting B. Kessler said...

Michelle - I would not suggest taking living ingredients (after going thru the trouble to sprout) and baking it. I have heard of people using a LOW temperature oven (with the door adjar)..slowing drying the recipe...and even adding a fan. Not very economical..but hopefully will keep food under 118 degrees. Over that , the food cooks and pretty much kills so many of the great enzymes and nutrients...sorry.

You could certainly do a modified healthier baked'd have to experiment, or check out some VEGAN, not raw vegan recipes...that might help

Sister Kyoya said...

I never thought I'd get nearly tearful over doughnuts, let alone raw vegan doughnuts. I've been vegetarian for over 12 years and about 6 months ago some of my long-standing food intolerance to wheat and dairy shifted into full-scale allergies. I would get so sick that I couldn't eat hardly anything for 2-3 days with severe and painful ear infections that would take 4-6 days to heal up. Removing wheat, gluten, barley, and oats from my diet was the most difficult food change I've had to make. Practically overnight it suddenly felt like there was nearly nothing I could eat. (One of the drawbacks of a society believing that heavily processed food in packages is 'normal.')

My health had been improving over the months until a few weeks ago when my health started to decline again. Even tap water seemed to be making me sick. My husband and I were completely scrambling to figure out what was causing it. By chance, and paying acute attention to what I was eating I found that the common ingredient was corn. Even in tap water (corn is in chlorine and/or fluoride added to our city's water) and even filtering it in a Brita pitcher didn't make it safe for me. I've been researching corn allergies the last few days and have been staggered how much corn is in EVERYTHING. Citric acid (in commercially made foods, not fresh produce) is derived from corn, it's in cleaners, toothpaste, vitamins, medicines, cooking oils (more than you would guess), eggs (the shells are coated in oil after they are washed to keep them 'safe'), iodized salt, white vinegar, yeast, baking powder, extracts, mushrooms can be grown in a corn medium, produce can be sprayed in corn derivatives, and potatoes are gassed with some sort of corn based stuff to prevent them from sprouting. The list of other names for corn derivatives is as long as my arm, almost literally.

Compared to this, my wheat allergy was a complete cake walk. I found one brand of bottled water I can drink until we can figure out more about ceramic water filters.

All of this was just to express my gratitude for this recipe. The only replacement I'd need to make is for the vanilla (either find a corn-free extract or research about if vanilla bean powder is possible.) I really don't eat sweets anymore unless apples & bananas count. But one of the most frustrating things about all my severe food restrictions is there are times when I still miss food similar to things I liked when I was younger. It's been like 5+ years since I had a doughnut last. Not only am I excited to try it once I have all of the ingredients, it also gives me hope that I'll be able to find other exciting recipes. Just because food can be nutritionally balanced doesn't mean it satisfies on an emotional level.

Thank you.

Rawfully Tempting B. Kessler said...

Dear Sister Kyoya,

I'm honored that you took the time to respond in such depth. My heart goes out to you and prayers you may find peace, comfort, and good health. What a challenging journey you are on!!! Blessings and kudos to you for your strength and determination! Hang in there. I know you can do this! Please keep me posted on your journey....and let us know how this recipe worked for you....I hope it's a big yummy in your tummy!!! Blessings, Barbara

Sister Kyoya said...

Within hours after I posted my first comment, my allergy saga continues. Since I can no longer eat corn based ingredients, I needed to find a replacement to baking powder that is mostly cornstarch. The easy substitution across the web is baking soda, cream of tartar, and tapioca starch. After all of my recent food restrictions I just wanted to eat something normal so my husband made gluten free tortillas to go with dinner. Within a half hour after eating, my sinuses, tongue, and upper part of my lungs were beginning to swell. It freaked me out to be sure. I've had various reactions to allergies, hives being the most severe previously, but I've never had this happen before. (No worries though, it was mild enough not to need a trip to the ER but it did freak me out.)

I've avoided baking soda for many years because it would give me severe stomach aches. I thought it had been long enough that it wouldn't bother me much so I thought it would be okay. Clearly it wasn't. I've had similar experiences of allergies suddenly popping up. It happened with my honey allergy. I hadn't eaten it for 6 months even though we had some in the cupboard. So I mixed it to make some honey mustard and within a few short hours I was getting hives popping up all over my arms.

So now I'm trying to research baking soda and cream of tartar allergies to try and narrow what one caused my throat to swell. So far I've been able to discover that there is 2 ways to get baking soda, either mined or a chemical reaction, and cream of tartar could be the cause (I'm kinda doubtful from past experience) but it also has sulfites, but I've eaten other foods (like dried apricots) with those and never seem to be bothered by them. There is a possibility that I could be allergic to chemically produced baking soda, but not naturally mined baking soda, but I'm severely hesitant to test either.

So this is yet another long winded reply to illustrate the depth of gratitude I have for you sharing your recipes. I've already found quite a few on your site using foods I can eat. And right now that's a major deal when I'm struggling with figuring out what is even still left that won't make me sick. Even trying to search for vegan recipes has been nearly useless because of how much wheat, corn, processed ingredients, yeast, or baking powder/soda is just everywhere. I can't even eat soy sauce, tamari, Braggs liquid aminos, miso, sake (rice wine), rice vinegar, or other traditionally Japanese foods that use a koji starter. Not to mention that so much of the current vegan 'gourmet food' just an attempt to remake non-vegan foods without regard to if the end result is no better than junk food.

I do keep thinking that I'm glad that I spoiled myself with an Excalibur dehydrator a couple of months back when I discovered I couldn't eat commercially made citric acid (corn syrup is part of the process) and every single bullion option I could find had citric acid, as well as many spice mixes. At last I had a true need for a dehydrator despite wanting one of these since I was a kid (in the early 80s... yes, I'm weird. LOL!) but even so, I'm still trying to learn how to use it. I really love how the raw vegan recipe creators seem to have found the widest range of uses for dehydrators, all the way to 'breads' and burgers. Far more uses than I would have ever guessed. I'm starting to see how it would be a huge bonus in our kitchen in the summer to have tons of options that don't make it even hotter in our kitchen. (I may not be a raw vegan at all, but I've found this selection of recipes to be massively helpful in finding recipes that don't contain a ton of processed ingredients.)

*Sending the biggest hug* Thank you.

Rawfully Tempting B. Kessler said...

Hey Sister Kyoya

Thank you for the update. You might very well benefit from sticking to whole plant based ingredients....obviously avoiding so very sorry you are going thru this...and happy some of my recipes can add a little spark of sunshine to your day!!!

My prayers are with you and please keep us posted....or email me at

Blessings!!!!! Barbara

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