Indulge your sweet tooth without any guilt with these Baked Vegan Chocolate Donuts topped with a stunning Pink Beet Coconut Butter Cream Frosting! Perfectly fluffy and rich in chocolate flavor, these delightful treats are not only a feast for the eyes but also a wholesome option for any dessert lover. With just 35 minutes from prep to plate, you'll be amazed at how easy it is to whip up a batch of these irresistible donuts that are sure to impress your friends and family. Ready to take your baking game to the next level? Dive into this recipe and discover the magic of vegan desserts that taste just as good as they look!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 donuts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup beet puree
- 1/2 cup coconut butter (melted)
- 1 tablespoon maple syrup (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cavity donut pan with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, whisk together the almond milk, vegetable oil, vanilla extract, and 1/4 cup of the beet puree until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix, as this can result in dense donuts.
- Transfer the batter to a piping bag or a zip-lock bag with the corner snipped off. Carefully pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into a donut comes out clean.
- Remove from the oven and let the donuts cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- For the frosting, combine the melted coconut butter, remaining beet puree, and maple syrup in a bowl. Whisk until smooth and vibrant pink.
- Once donuts are completely cooled, dip the top of each donut into the beet coconut butter cream frosting, or spread the frosting using an offset spatula.
- Optional: Garnish with additional cocoa powder, coconut flakes, or edible flowers for extra decoration.
- Allow frosting to set for 10-15 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to ensure your donuts remain light and fluffy. Overmixing can lead to dense donuts.
- Perfect Piping: For a neat and easy transfer of batter into the donut pan, use a piping bag or a zip-lock bag with the corner snipped off. This will help you control the amount of batter in each cavity.
- Check for Doneness: Since ovens can vary, start checking your donuts a minute or two before the recommended baking time. A toothpick inserted into the center should come out clean.
- Cooling Time: Allow your donuts to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
- Frosting Fun: For a vibrant pink frosting, use fresh beet puree. If you want a thicker consistency, add more melted coconut butter until you achieve your desired texture.
- Decorate Creatively: Feel free to get creative with your toppings! A sprinkle of cocoa powder, shredded coconut, or even edible flowers can elevate the presentation of your donuts.
- Storage Tips: Keep your donuts in an airtight container at room temperature for up to 3 days to maintain their freshness. If you want to keep them longer, consider freezing them without frosting and icing them when you're ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 0mg
