Vegan Beauty Doughnuts by @chefchloe

Beauty Doughnuts

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.

 

Pink Glaze

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.