Baked Vegan Donut
Ingredients
The donuts
-
1 ½
cups
gluten free oat flour
-
½
cup
fine blanched almond flour
-
¼
cup
arrowroot starch
-
1
teaspoon
baking soda
-
2
teaspoons
baking powder
-
¼
teaspoon
fine kosher salt
-
½
cup
raw sugar or monk fruit sugar
-
8–10
ounces
non-dairy milk
-
¼
cup
neutral oil (such as refined melted coconut oil or avocado oil)
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
vanilla extract
Chocolate frosting
-
½–⅓
cup
coconut whip frosting (or dairy free frosting of choice)
-
1
tablespoon
cocoa powder
-
to taste
N/A
optional sweetener (ex: powdered sugar)
-
N/A
N/A
dark chocolate chips
Berry frosting
-
½–⅓
cup
coconut whip frosting (or dairy free frosting of choice)
-
4
tablespoons
raspberry or strawberry puree
-
to taste
N/A
maple syrup
Vanilla frosting
-
½–⅓
cup
coconut whip frosting (or dairy free frosting of choice)
-
⅓–½
cup
maple syrup
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 400°F and spray a donut pan with cooking oil.
- In a large bowl, whisk together the dry ingredients: almond flour, oat flour, arrowroot starch, baking soda, baking powder, salt, and sugar.
- In a separate bowl, mix the wet ingredients: non-dairy milk, oil, vinegar, and vanilla extract, and let it sit for 10 minutes.
- Combine the wet ingredients with the dry ingredients in two batches, stirring gently to avoid overmixing.
- For fluffier donuts, let the batter sit for an additional 10 minutes.
- Fill the donut pan molds about ¾ full with the batter using a piping bag or spoon.
- Bake for 14-15 minutes or until the edges are lightly golden brown.
- Allow the donuts to cool in the pan for 10 minutes before transferring them to a wire rack.
- Prepare the toppings by mixing the ingredients for each frosting in small bowls.
- Dip the cooled donuts in the frosting and add your desired toppings.
Nutrition Facts (estimated)
Servings
14-15 donuts
Calories
170
Total fat
4.7g
Total carbohydrates
29.4g
Total protein
1.6g
Sodium
133.3mg
Cholesterol
0mg
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