Cinnamon Cake Donuts

Cakes or Donuts? This yeast-free version is a quick relief to donut seekers. Make this a family event, get the kids to pipe the batter and coat the donuts! We just have to make sure there’s extras in case some morsels go missing along the process!

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Cinnamon Cake Donuts

These cake-like donuts are easy to make, and definitely a pleasure to eat! Think maple, cinnamon and coconut! Serve it with tea for a leisure afternoon snack.

Prep. Time
20 min
Cook Time
Total Time
65 min

Self-Raising Flour                       105g
Salt                                              1/4tsp
Ground Cinnamon                    ½ tsp
Eggs                                              100g
Golden Caster Sugar                   90g
Maple Syrup                                10g
Ground Almond                           20g
Angel Coconut Flakes                 50g

Melted butter, room temp         20g

Cinnamon Sugar Coating
(mix and set aside)
Ground Cinnamon                    ½ tsp
Golden Caster Sugar               35g


1. Preheat oven to 160°C. Prepare 2 6-hole non-stick donut tray.

2. Sift flour, almond powder, cinnamon and salt. Put aside.

3. Cream butter, sugar and maple syrup till light and fluffy using an electric handheld mixer.

4. Add in beaten eggs to butter mixture in 3 additions, beating well after each addition.

6. Add in sifted flour mixture and mix with a spatula to combine.

7. Fold in angel flakes.

8. Fill a piping bag with batter and fill the donut cavity till 80% full.

9. Gently tap the cake tin on the table to remove air pockets.

10. Bake in the preheated oven for 14min, or till a skewer comes out clean.

11. Turn the donuts out onto the cooling rack and cool completely.

12. Brush the cooled donuts with melted butter and roll them in the cinnamon sugar mixture.


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