Makes 12 regular-sized doughnuts or 24 mini doughnuts
2 2/3 cups all-purpose flour (can also use gluten-free!)
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon sea salt
1 cup oat milk
¼ cup coconut oil (use virgin if you want a coconutty flavor!)
¼ cup apple cider vinegar
1 teaspoon pure vanilla extract
1 teaspoon pure orange extract
Zest of 1 orange
Pink Glaze (recipe to follow)
Optional toppings: Rainbow sprinkles, shredded coconut, mini chocolate chips, or orange blossom flowers
Preheat the oven to 375 degrees F. Lightly grease a doughnut pan.
In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix.
Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared doughnut pans and bake for 10 to 12 minutes for regular doughnuts, or 6 to 8 minutes for minis. Remove the pan from the oven and let sit 5 minutes before unmolding.
1 cup powdered sugar
2 tablespoons oat milk
1 teaspoon pitaya (dragon fruit) powder
In a small bowl, whisk all ingredients until smooth.
To assemble doughnuts: Dip each doughnut into the glaze, covering the top. Twist the doughnut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle any toppings onto the glaze and let set.