Vegan Chocolate Donuts + Pink Beet Coconut Butter Cream Frosting
An absolutely delicious version of your favorite breakfast item that is flavored and colored with the wonderfully nutritious and bright beets!
Ingredients
DONUTS:
- 3/4 cup all-purpose flour
- 1/8 cup ground flax meal
- 1/2 cup coconut sugar
- 1/4 cup cocoa powder
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/4 cup almond milk
- 1 Teaspoon vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup beet puree
- 1 Tablespoon maple syrup
COCONUT BUTTER CREAM FROSTING:
- 2 cups powdered sugar
- 1/2 cup coconut butter or unsalted butter
- 1 Teaspoon vanilla extract
- 1 Teaspoon almond milk
- beet juice
Instructions
DONUTS:
- Preheat oven to 350.
- Take a beet and peel the outside.
- Roughly chop the beet and place in food processor or blender.
- Add water about 1 Teaspoon at a time until there is enough liquid to allow the blender to create a puree.
- In stand mixer, sift flour, cocoa powder, coconut sugar into the mixing bowl and then add the flax, baking powder and baking soda.
- Fluff with whisk attachment.
- In medium mixing bowl, add almond milk, vanilla, coconut oil and maple syrup.
- Mix thoroughly.
- Add the wet ingredients to the mixer and mix on medium until thoroughly combined,
- Keep the mixer going and slowly add 1/2 cup of the beet puree.
- Take donut pan and lightly spray.
- Scoop donut mixture into the pan until evenly distributed.
- Bake for 12-15 minutes.
- Let cool on cooling rack.
COCONUT BUTTER CREAM FROSTING:
- In medium mixing bowl, combine powdered sugar, vanilla and coconut (or regular) butter and mix with a hand mixer.
- Teaspoon at a time, add beet juice from the remaining beet puree to the frosting and continue to mix.
- Stop adding beet juice when the desired consistency and color is reached.
- Once donuts are cooled, frost and sprinkle with extra powdered sugar.
- Store in air-tight container on counter-top for 2-3 days.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
