Crumb cake donuts (with a lightly sweet crumb topping)
I keep the crumb topping intentionally mellow here — the goal is buttery and cozy, not cloying.
Ingredients
Ingredients
For the Donuts:
- 1 ½ cups almond flour
- ½ cup tapioca starch
- 1 ½ tsp baking powder
- Dash of salt
- 2 tbsp refined coconut oil, melted
- ½ cup raw cane sugar or coconut sugar
- ½ cup coconut milk + 1 tsp apple cider vinegar, or lemon juice
- 2 eggs + 1 yolk
- 2 tsp vanilla extract
For the Crumb Topping:
- ½ cup almond flour
- 1/3 cup tapioca starch
- 2-3 3 tbsp refined coconut oil, softened (or melted)
- ⅓ cup raw cane sugar, coconut sugar, or monk fruit sweetener
- 2 tsp cinnamon
Optional Topping:
- Powdered sugar for dusting
Instructions
Preheat & Prepare Pans
- Preheat your oven to 365°F and lightly oil two donut pans. Set aside.
- Prepare Coconut Milk Mixture
- In a small bowl, mix the coconut milk and apple cider vinegar (or lemon juice). Let it sit for a few minutes to thicken.
Mix Dry Ingredients
- In a large mixing bowl, whisk together almond flour, tapioca starch, baking powder, salt, and sugar.
Combine Wet Ingredients
- Stir in the thickened coconut milk, eggs, egg yolk, melted coconut oil, and vanilla extract until smooth and well-combined.
Make the Crumb Topping
- In a small bowl, mix almond flour, tapioca starch, softened coconut oil, sugar, and cinnamon. The mixture should be crumbly but slightly moist.
Assemble Donuts
- Pour the batter into the prepared donut pans, filling each mold about ⅔ full. Generously sprinkle the crumb topping over each donut.
Bake
- Bake for 15–20 minutes, or until the donuts are set and lightly golden.
Dust & Serve
- Once cooled, dust with powdered sugar, if desired.
Store
- Store in an airtight container at room temperature for up to three days—if they last that long!
Tried this recipe?Let us know how it was!