Homemade Vegan Doughnuts are my favorite. This homemade treat will make your next breakfast or brunch or even for dessert so much better. This is a great base recipe for any of your favorite flavors of baked doughnuts. I also used a natural food coloring of beet powder to make this lovely maroon color.
This recipe uses my recipe for vegan sprinkles. It is the perfect recipe for decorating cookies and cakes. If you want to learn more how to make Vegan Royal Icing, click here: vegan sprinkles
If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on Instagram or Twitter (@vegetarianbaker).
Don't Forget To Follow, Upvote, & Resteem! More recipes coming everyday.
Ingredients:
For The Doughnuts:
All Purpose Flour | 2 Cups
Coconut Sugar | 3/4 Cup
Baking Powder | 3/4 teaspoon
Baking Soda | 3/4 teaspoon
Sea Salt | 1/4 teaspoon
Unsweetened Applesauce | 1/4 Cup
Vanilla Extract | 2 teaspoons
Organic Apple Cider Vinegar | 2 teaspoons
Almond Milk | 1 Cup + 1/4 Cup
For The Icing:
Powdered Sugar | 1 Cup
Beet Powder | 1/2 teaspoon
Almond Milk | 1 Tablespoon
Vanilla Extract | 1 teaspoon
Sea Salt | 1/4 teaspoon
Vegan Sprinkles | For Garnish
Directions:
For The Doughnuts:
- Preheat oven to 350*F and grease doughnut baking pan.
- Shift flour, coconut sugar, baking powder, baking soda, and sea salt in a medium sized bowl. Set aside.
- In separate bowl, whisk applesauce, apple cider vinegar, vanilla, and 1 cup of almond milk.
- Pour liquid mixture into the dry ingredients. Mix until just combined. If it does look dry, add the additional 1/4 cup of almond milk.
- Pipe batter into the greased doughnut baking sheet until 3/4 filled. Baked for 10-12 minutes until golden brown.
- Remove from oven and allow to cool completely before icing.
For The Icing:
- Whisk all of the ingredients until combined.
- Dip the cooled doughnuts into the glaze and shake off any excess glaze. Add your vegan sprinkles.
- Enjoy!
