Vegan Donuts! Baked BEEEECH!
Cookies n Cream
Peanut Butter and Jelly
Now to be technical these are all the same donuts but are the vegan icing is where they’re each different. Way too lazy to make 6 different flavors of batter. Use your imagination.
Now I do not have a perfect recipe for the icings. So use your intuition, your third eye and the Illuminati vibe to help walk you through this. Also let me know if you’ve come up with some interesting icings of your own!!!
My favorite was the PB&J. I used raspberry jam (from aldi!) for the jelly. The peanut butter is actually cashew butter (also from aldi) but I think peanut butter would work perfectly. I love jelly with donuts. I’ve made Vegan Smore’s Donuts before that look way more dazzling so hike yourself over to that post as well.
Vegan Donut // Doughnut Recipe:
1 cup flour (180 grams), 1/4 cup sugar (76 grams), 1/2 t baking powder, 1/4 cup oil, 3/4 cup water or almond milk (Mix everything together. Bake on greased donut sheet at 375 for 15-20 minutes)
Basic Vegan Icing Recipe:
90 grams powdered sugar & 1 TB almond milk
1/2 cup powdered sugar with 2 TB almond milk (Mix everything. Add extra powdered sugar if not thick enough or extra almond milk if too thick)
Here’s a general way to make each of the icings but you may need to play around with the ratios to get the right colors without making the icing too thick or thin.
I found that 90 grams of powdered sugar with 1 TB of almond butter frosts about 3 donuts.
Maple: 90 grams powdered sugar with a drizzle of maple syrup instead of almond milk. I mixed in a drizzle of date syrup that I bought from the health food store. It darkened the color and has a stronger taste than maple syrup. The more maple syrup I would add the more watered down the icing was so I did need to thicken it back up with more powdered sugar. I topped the donut with cacao nibs & sliced almonds.
Rainbow Unicorn: 90 grams of powdered sugar with 1 TB almond milk. I put maybe 1/3 of a capsule of blue spirulina (E 3 live brand, bought the cheapest one off ebay) on one side of the bowl with the icing. I added a small sprinkle of beet powder (maybe 1/4 ts, bought in the bulk herb section of whole foods) to the other side of the icing bowl. I mixed each side separately then needed to add a dash of almond milk to each color since the powder thickened it too much. The video might explain this better than how I’m explaining it. I twisted the donut in the icing bowl to try to blend the colors.
Samoa: 90 grams powdered sugar with a drizzle of date syrup bought from the store (instead of almond milk). That’s caramel base. Topped with coconut flakes and a drizzle of chocolate icing. To make chocolate icing just make regular icing and add cocoa powder. You may need a tiny drop of almond milk. Pour in plastic bag and cut the end to drizzle nicely over the top.
Cookies n Cream // Oreo: Mix 90 grams of powdered sugar with 1 TB almond milk. Dip donut then top with crushed oreos
Peanut Butter & Jelly: Dip donut in basic icing. Drizzle nut butter across the top using a plastic bag. I added maple syrup and almond milk to the cashew butter to water it down but that may have been completely unnecessary. Put jam in the middle. I did cover the donut hole with batter so that when it baked there wouldn’t be a hole.
Smores: I dipped the donut in basic icing. I drizzle chocolate icing on then sprinkled crushed animal crackers on top. I added mini vegan marshmallows on top because was too lazy to melt them like I did for these Vegan Smores Donuts.
I also have a vegan rainbow donut recipe!