Donuts are an amazing food; they can cheer you up when you’re feeling down and they are a go-to food for parties and celebrations. Loved by young children and old farts alike, donuts are delightful – and these vegan raspberry donuts are no exception!
I talked about making donuts for near on a week before I actually got together the motivation to do it. I expected it to be a long and arduous affair but in reality, it’s a fairly quick process (only about 45 minutes from start to finish) considering there are quite a few ingredients. But, not to worry, with the exception of a few things, all of the ingredients are pretty standard pantry items that you probably already have lying around.
The only things you might need to pick up are fresh raspberries, full-fat coconut cream, and vegan sprinkles, if you like. Vegan donuts always seem to taste exponentially better when you top them with some sprinkles and it makes them better for taking photos, too – in my humble opinion.
Healthy Vegan Raspberry Cake Donuts With Icing
- For the Donuts
- 120 g raspberries give or take; we’re using the juice here so more doesn’t really hurt
- 150 g all purpose flour
- 100 g white sugar
- 1 and 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 60 mls (or 1/4 cup + 2 tablespoons) full fat coconut cream, well mixed
- 1 and 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3–4 Tbs raspberry juice (give or take, this doesn’t need to be exact)
- For the Icing
- 180 g powdered sugar
- 5 tsp full fat coconut cream, well mixed
- 2 Tbs raspberry juice (give or take, this doesn’t need to be exact) until it’s the color you want
- Take the raspberries and put them in a mesh strainer and set it over a bowl. With the back a of a spoon push the raspberries through the strainer. Keep going until all the raspberry juice has made its way into the bowl. Don’t ditch the seedy bits just yet. Set them aside over another bowl in case you need a bit more juice later. Separate the juice: about 2/3 for the donuts and the other 1/3 for the icing.
- In a medium mixing bowl add the flour, sugar, baking powder, baking soda, salt, and mix. In a small bowl add the full fat coconut cream, apple cider vinegar, vanilla extract, and about 2/3 of the raspberry juice and combine.
- Then, mix the wet ingredients into the dry ingredients in the larger bowl. The mixture will be very thick and sticky. Just don’t over mix it, we don’t want tough donuts 😉
- Set you oven to heat to 350°F and prepare a 6 hole donut pan. Grease it if necessary—I did with mine just to be safe.
- While the oven is heating, spoon the donut mixture into the donut pan. Try your best to make the amount of dough in all of the depressions fairly equal otherwise of of the donuts will be dry while others will come out underdone.
- When your dough is snugly in its cozy pan, pop the pan into the oven for about 15 minutes or so—basically, when a toothpick inserted comes out clean you’ll know they are ready. When your little beauties are finished baking remove them from the oven and carefully pop the donuts out onto a cooling rack.
- As tempting as it may be to try to ice those babies immediately and shove them into your face, be sure to let the donuts cool completely before any icing occurs.
- When the donuts are cool make the icing by mixing the powdered sugar with the full fat coconut cream and raspberry juice until very smooth. It will be quite thick and that’s ok. You just don’t want it to be pasty. Add a bit more juice (or, if you have none left, more coconut cream) if it’s too pasty.
- Once the donuts are cool, I prefer to coat the side of the donuts that were on top rather then the more smooth part that was in the base of the donut pan. Since the icing is nice and thick and dries up smoothly, coating the donut tops makes the donuts look prettiest from both sides. So, dip the top of each donut into the bowl of icing and put it back onto the cooling rack so the icing can set up a bit.
- I decorated mine with some fancy-pants, tiny, pink sprinkles. But hey, you do you.
Since these are baked and not fried in oil they are, I’m going to say, healthy vegan donuts; if such a thing exists. They also keep really well. I’ve had the leftovers (I know, right?! How did I restrain myself???) stored on the counter in a plastic container for two days now and they are just as tasty as the day they were baked. But no one will fault you if they don’t last that long – it’s understandable. 😉
I modified this recipe from the most lovely and wonderful @AVirtualVegan Also, this recipe uses weights rather than the more standard American measuring units of cups for several of the ingredients, though it still calls for ingredients using tablespoons and teaspoons. So if you don’t have a kitchen scale, now is a good time to pick one up. They come in very handy for a ton of things—baking especially–and they’re fairly affordable as far as appliances go. Weighing your ingredient is actually a much more accurate way to bake, so give it a try and enjoy your vegan donuts.