It’s been a while since I got my bake on – I don’t what happened! After all, baking was, for a long time, my way to relax, unwind and de-stress.
Since I switched to a mainly plant-based diet, though, I’ve been eating more and more raw food. I just love how fast, simple and delicious it can be – plus, there’s far less precision needed!
However, my lovely friend Justine from Pastry and Travel posted some beautiful pink vegan doughnuts, and I knew instantly that I had to adapt her recipe and give it a go myself!
The result was these beautiful Vegan Vanilla Doughnuts With Pink Coconut Frosting. Because we love our pink in this boy-dominated house!
For a while now, we have suspected that my middle child, Leo, may have Coeliac disease. Because of this, I decided to make these doughnuts grain-free, too. So…gluten-free, refined sugar-free, dairy-free, grain-free and vegan. What more could you possibly want?!
The frosting, too, is very simple and perfect for all sorts of diets. Made from coconut cream, coconut water and pitaya, it’s easy to make and adapt, but so delicious too.
Vegan Vanilla Doughnuts With Pink Coconut Frosting
- Makes 8-10 small doughnuts
- For the doughnuts –
- 3/4 cup ground almonds
- 1/4 cup arrowroot
- 1/2 cup coconut sugar
- 1/4 tsp cinnamon
- 2 tsp baking powder
- Pinch salt
- 1 tbsp Lucy Bee coconut oil, melted
- 3 tbsp aquafaba (chickpea brine) OR one flax egg OR one egg for non-vegan
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1/2 cup coconut milk
- 1.5 tsp vanilla paste
- For the frosting –
- 1/2 cup coconut cream
- 1-2 tbsp coconut water (I used the liquid remaining from the chilled coconut cream)
- 1 tbsp maple syrup
- 1 tsp vanilla paste
- 1 tsp Hybrid Herbs pitaya powder OR use beetroot juice (around 1 tbsp)
- Homemade white chocolate, pistachios and edible rose petals, to decorate (optional)
- Preheat your oven to 180C. Stir together the almond flour, arrowroot, sugar, cinnamon and salt, then set aside.
- Stir together your wet ingredients – the coconut oil, aquafaba, maple syrup, vanilla and coconut milk. Slowly combine with your dry ingredients, stirring until completely incorporated, then set aside for ten or so minutes.
- Pour into mini silicone doughnut moulds, then bake for 13-17 minutes, or until golden and cooked through. Leave to cool completely.
- In the meantime, make your frosting by beating your ingredients together, adding more coconut water if needed to achieve your desired texture (I wanted my frosting runny so that I could ‘dunk’ the doughnuts).
- Once your doughnuts are completely cool, remove from the mould, then dunk in the frosting. Decorate, then place back in the fridge to allow the frosting to thicken a little. Serve and enjoy!