Homemade Vegan Doughnuts with Vanilla Beet Glaze | Baked & Oil Free
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 via twitter or instagram (@vegetarianbaker & #TheVegetarianBaker)
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- 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
- 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
- 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.
- 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!
