Spring Donuts Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
1 cup of plain almond milk or plant-based milk of your choice
1 tbsp apple cider vinegar
½ cup of maple syrup
2 tsp pure vanilla extract
½ cup of plant-based butter room temperature, I use organic Earth Balance
1 cup of raw coconut sugar
½ cup apple sauce no sugar added
1 tsp baking powder
½ tsp baking soda
1 ½ cup gluten free mix I use Bob’s Red mill
1 cup almond flour
WHITE CHOCOLATE GLAZE
½ cup of cashews soaked for 6 hours and rinsed
4 tbsp water
100 g raw cacao butter
1/4 cup raw coconut oil
¼ cup fat caned coconut cream room temperature
½ cup powdered Erythritol sifted
2 tsp pure vanilla extract
¼ tsp spirulina for blue glaze
1Blend plant-based milk with apple cider vinegar, maple syrup, vanilla extract and set aside.
2Preheat the oven to 350F°, 175C° and have your silicone donut molds ready.
3In a large bowl, blend butter with coconut sugar and whisk with electric blender until the mixture turns into a foam.
4Add apple sauce and whisk little longer.
5Gradually start adding almond flour, gluten free mix and milk.
6When ready scoop 3 mini-ice cream scoops per donut and fill your molds.
7With a small spatula, smooth out the surface and tap couple times each mold for the batter to settle.
8Bake for 25minutes or until the toothpick comes clean.
9When ready, let them cool down for 10 minutes before removing from the mold.
10Pel them out gently and place them on cooling rack for at least 30 minutes before dipping.
11WHITE CHOCOLATE GLAZE
12Blend cashews in a food processor with 4tbsp water and set aside.
13In a double boiler, melt the cacao butter with coconut oil.
14Transfer to a large bowl and whisk with sweetener.
15Add coconut cream with vanilla extract and whisk again.
16Add cashew cream and whisk until smooth.
17At this point the mixture thickens, therefore, scoop with ice cream scop or spoon and melt above steam again.
18Transfer back to a bowl and let it cool. Do not worry it will not get thick anymore.
19When ready, dip 6 donuts and place them on cooling rack with parchment paper underneath.
20Wait couple of minutes then transfer them into freezer for 5 minutes. Dip them again to attain a thicker layer.
21For the blue glaze, add the spirulina and whisk well.
22Repeat same process, with the remaining donuts.
23When you done, place all donuts into a refrigerator over night.
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Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.