I’ve never been a big fan of the taste (or lack of nutrition) of traditional, deep fried donuts but I do like the shape and their aesthetic when nicely decorated… so having been inspired by some delicious, locally bought, vegan doughnuts, here’s my take on baked, gluten free, vegan, very pretty doughnuts!
You will need some mini circle cake tins to bake these in.
INGREDIENTS
We use certified organic ingredients
Doughnuts
- 1 cup almond meal
- ½ cup tapioca flour
- 2 tbsp ground flaxseed (meal)
- 1 tsp gf baking powder
- 1 tbsp apple cider vinegar
- ¼ cup honey or maple syrup
- 1 tsp vanilla essence
- 1 cup coconut cream
- ¼ cup melted coconut oil
Vanilla, Coconut or Pink Icing
- 1 cup cacao butter
- 1 tbsp coconut butter
- 2 tsp coconut oil
- 1 tsp vanilla essence
- ½ tbsp maple syrup or honey
- *Add 1 tsp shredded coconut for coconut icing or 1 tsp fresh beetroot juice for pink icing.
Chocolate icing
- 1 cup cacao butter
- 1-2 tbsp cacao powder,
- 1 tbsp coconut oil
TO MAKE
Doughnuts
- Preheat oven to 180°C.
- Grease 6 small donut tins with coconut oil.
- Mix together the almond meal, tapioca flour and flaxseed in a large bowl.
- Add baking powder to small bowl and add vinegar and allow to bubble.
- Stir in honey, vanilla, coconut cream and oil to vinegar mix until combined, and add to dry ingredients.
- Mix gently until combined, and then spoon into donut tins until about 1/3 full.
- Bake in oven for approx. 20 mins until risen and brown.
- Allow to cool slightly then loosen around edges with knife before turning pan upside down to release donuts.
Icing
- Melt cacao butter & coconut oil together over gentle heat then blend in other ingredients depending on flavour/colour required.
SERVE
Allow doughnuts to cool and icing to thicken (can put in fridge briefly if need to) then top with vanilla, coconut, pink or chocolate icing and decorate with chopped pistachios/dried rose petals, fresh edible flowers, grated raw chocolate, other chopped nuts, frozen berries & /or dried fruit.
