Schwartz September 2019

Vegan Gingerbread & Cranberry Doughnut

Serves: 6
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  • 1 small sweet potato, peeled & grated
  • 1 apple, grated
  • 50g brown sugar
  • 1/4 pin oil
  • 1 tsp ground ginger
  • 1 tsp cinnamon powder
  • 100g rice flour
  • 50g almond powder
  • 25g coconut flour
  • 50g tapioca starch
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 100g fresh cranberries
  • 4 tbsp water
  • 125g icing sugar
  • 1 tbsp coconut butter
  • 1 tbsp coconut, shredded


  1. Preheat the oven to 180┬░C

  2. In a large bowl, combine the sweet potato, apple, sugar, oil, ginger, cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough

  3. Make balls of dough and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre. Bake for 25 minutes. Leave them to cool

  4. Place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften. Do so until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool

  5. Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth

  6. Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack, drizzle the cranberry glaze over then sprinkle with coconut and chopped cranberries
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