Vegan gingerbread doughnuts

Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

A gingerbread doughnut that’s vegan? Yes please! Plus, we’ve cut the calories and boosted the nutrients with a few easy swaps.

15 Ingredients

  • 310ml (11/4 cups) unsweetened almond milk

  • 2 tsp apple cider vinegar

  • 60g (1/3 cup) coconut sugar

  • 100g vegan olive oil spread

  • 21/2 tbsp treacle

  • 1 tsp vanilla extract

  • 300g (2 cups) wholemeal spelt flour

  • 3 tsp ground ginger

  • 2 tsp ground cinnamon

  • 1 tsp ground allspice

  • 1 tsp baking powder

  • 1/4 tsp bicarbonate of soda

  • 120g pure icing sugar, sifted

  • 3-4 tsp fresh lemon juice

  • Freeze-dried strawberries, crushed, to decorate

5 Method Steps

  • Step 1

    Preheat the oven to 180C/160C fan forced. Lightly spray 12 holes of a 7cm-diameter doughnut pan with oil. Combine almond milk and vinegar in a jug. Set aside for 5 minutes.

  • Step 2

    Use electric beaters to beat the coconut sugar, olive oil spread, treacle and vanilla in a large bowl for 2 minutes or until thick and creamy.

  • Step 3

    Sift the flour, ginger, cinnamon, allspice, baking powder and bicarb into a bowl. Fold the flour and milk mixtures, in alternating batches, into the coconut sugar mixture until just combined.

  • Step 4

    Divide the mixture among prepared doughnut holes. Bake for 15 minutes or until the doughnuts are golden and a skewer inserted into the doughnut comes out clean. Set aside for 2-3 minutes to cool slightly before turning onto a wire rack to cool completely.

  • Step 5

    Combine the icing sugar and enough lemon juice in a bowl until smooth, thick and a spreadable consistency. Spread over the top of the doughnuts. Sprinkle with freeze-dried strawberries before the icing sets.
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Recipe Notes

Find freeze-dried strawberries in the health food aisle at the supermarket. Add to muffins or scatter over breakfast cereal or muesli.

Nutritional Information

Per serving

  • 224

  • 939 kj

  • 6.4g

  • 1.5g

  • 2.5g

  • 4.9g

  • 35.9g

All quantities above are averages

Image by Chrissy Freer And Julz Beresford

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