Vanilla Cake Donuts
You’re here for donuts?
So am I! After seeing some beautiful donut creations on other food blogs I really was itching to try them. It took a few tries to master, but the final result here is fluffy, moist (sorry!), and very birthday cake-esque! For my actual birthday I’ll try to add some (healthy?) confetti! I’ve linked products below that I think make this recipe so great to highlight a company that I have used - spent probably a thousand dollars on! - for years. Their specialty is good quality ingredients and super foods and I truly don’t think many companies can compare. That company is Organic Traditions, and if you take a look at the recipe below you’ll see just how much I use them in my daily life. So, I’m very excited to bring you this recipe in collaboration with them!
My favourite part of this recipe is what it lacks! No refined sugar, and the option to substitute monk fruit sweetener or coconut sugar. Also, gluten free, dairy free, and nut free if you substitute cashew milk for oat milk. There aren’t many who can’t handle these guys, which I think is so great!
Vanilla Cake Donuts
The best little vegan, gluten free, refined sugar free and nutrition packed donuts there ever were.
Time: about 1 hour
Yield: 12 donuts
1 cup cashew milk*
1/3 cup Raw Coconut Oil, melted
1/3 cup coconut palm sugar
1/3 cup monk fruit sweetener
1 tbsp vanilla extract
1 tbsp apple cider vinegar
1 3/4 cups sprouted brown rice flour*
2 tsp Sprouted Chia & Flax Powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup maple syrup, room temperature
1/4 cup Whole Coconut Spread, in liquid form*
1 tsp vanilla extract
1/2 tsp Organic Beet Latte Mix or beet crystals
1/2 tbsp Organic Chocolate Latte Mix or Cacao Powder
1 tbsp Cacao Nibs
2 tbsp Roasted Baru Seeds, crushed
Preheat oven to 350 F and grease a donut pan with coconut oil.
In a mixing bowl, combine milk, coconut oil, coconut sugar, monk fruit sweetener, vanilla and vinegar. Whisk well to combine.
Using a sifter, add flour, Sprouted Chia/Flax, baking powder, baking soda and salt. Whisk everything together well.
Use a bag to pipe the batter into the donut pan. Bake for 20-25 minutes.
To make the glaze, add maple syrup and vanilla to a small bowl and whisk well. Use a glass bowl to melt the coconut spread by placing the jar in the bowl and filling it with hot water. Stir the spread for 5-10 minutes and keep replacing the hot water until the spread is melted. Add this to the glaze and whisk well.
Next, divide the glaze into 2-3 bowls, depending on how many variations of icing you want to make. Let 1/2 tsp Beet Latte Mix dissolve in 1 tsp hot water before adding it to one of the bowls. Do the same with the Chocolate Latte Mix. If you wish, leave one bowl of glaze as it is.
When donuts are cooled, use a spoon to glaze. You may wish to add 1-3 tbsp hot water to the glazes to thin them out. Top with Crushed Roasted Baru seeds and Cacao Nibs. Let cool, and serve at room temperature.
Donuts keep at room temperature for 3-4 days, and for about 8 days in the fridge.
For a nut free recipe, substitute cashew milk with oat milk or another nut free milk.
Substitute brown rice flour for coconut flour, or if you don’t desire a gluten free donut, you can use spelt or whole wheat.
Whole coconut spread (also called coconut butter or coconut manna) is different from coconut oil because it contains all components of coconut meat, not just the fat. So you get some of the fibre and amino acids that coconut contains as well.