I’m baaaack! And I brought cake…. batter donuts!
I got the idea for these when I went to Nami, a vegan desert cafe, with Keandre last week. I got nearly one of all the pastries they had, but only wanted his cake batter ice cream. Don’t you hate when that happens? You order something and then wish that you got what the other person ordered? Apparently there is a word for that. Futterneid. AKA food envy. If you make these yummy donuts, you will definitely have some people that feel that way towards you, take this as your warning. You’ll probbbbably end up having to share 😉.
I experimented with a few different recipes to come out with this one that checks all the boxes. Perfectly fluffy, not too sweet, vegan/healthy-ish (compared to regular donuts!) and pretty to look at. Safe to say these are a winner.
Hope you all enjoy the recipe, I will see you in next week’s post! ♡♡♡
healthy vegan funfetti donuts adapted from Chocolate Covered Katie
yield: 6 servings // prep time: 15 minutes // bake time: 10-12 minutes
- 1 1/2 tsp. apple cider vinegar
- 2/3 cup almond milk
- 1/4 cup coconut oil
- 1 cup all purpose flour (less if using wheat)
- 1 tsp. baking soda
- 1/3 cup sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- dash of salt
- 1 cup powdered sugar
- 1/2 cup coconut oil (more or less, depending on desired constancy)
Preheat oven to 350 F. Grease donut pan with coconut oil (if you don’t have one you could try a muffin tin!). Combine vinegar and milk in small bowl. Set aside. In a medium size bowl, combine flour, baking soda, sugar, cinnamon, nutmeg, and salt. Add the coconut oil to the milk then combine with dry ingredients. Stir well but do not overmix! Bake for 10-12 minutes or until donuts spring back when lightly touched. Leave to cool slightly in the pan before taking them out, still warm. In a small shallow bowl, combine coconut oil and powdered sugar. Whisk until smooth. Dip donuts the glaze, followed by sprinkles.