I know what you’re thinking, vegan and gluten free donuts, how could these possibly be any good!? Well my friends I am here to tell you that they are delicious. Vegan + gf baked goods CAN be just as scrumptious as the real deal! Not only does it offer a healthy alternative but it is fun to get creative with different ingredients in the kitchen.
With Easter right around the corner these Carrot Cake Donuts are the perfect treat for Easter breakfast or brunch. The donuts are baked instead of fried making them much quicker and easier to make. Grab your apron and get in the kitchen, these donuts are simple and fun to make. If you have little ones, let them help. Baking is a great way to get your kids involved in the kitchen, they’ll love it!
Vegan + GF Carrot Cake Donuts
1/2 cup packed brown sugar
1/4 cup coconut oil, melted
1 Tablespoon Earth Balance vegan butter, melted
1 flax egg (in a small bowl combine 1 Tablespoon ground flax + 2 Tablespoons water, let set for 2 mins)
3/4 cup unsweetened almond, coconut or soy milk
1 cup gluten free all purpose flour
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoon pure vanilla extract
1 1/2 cups shredded carrots (approx. 2 large carrots or 4 medium)
1 cup powdered sugar
2 Tablespoons soy creamer (or dairy free milk/cream)
1/4 teaspoon vanilla extract
Shredded coconut (garnish, optional)
Preheat your oven to 400 degrees.
In large bowl or mixer fitted with paddle attachment mix melted coconut oil, melted vegan butter, brown sugar, vanilla extract, flax egg and shredded carrots until combined. Add in almond milk (or dairy free milk of your choice) and mix until smooth.
In a separate bowl sift together gluten free flour, baking soda, baking powder, salt, cinnamon + nutmeg. Add in almond flour and stir to combine.
Slowly add the dry ingredients into the wet ingredients and mix until smooth. Make sure everything is combined and there are no lumps. But do not over mix!
Spray the donut pans with pan spray. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.
Place into the oven and bake for approximately 20 minutes until slightly golden and the cake springs back when touched.
Remove from oven and let set for a second before turning pans over onto a cooling wrack and popping out the donuts. Let the donuts cool completely before dipping into glaze. For best results allow them to cool before tasting, the texture will develop as the donuts cool.
While your donuts are cooling make the vanilla glaze. Place powdered sugar, soy creamer (or dairy free milk) and vanilla into a small bowl and whisk until smooth. You can add more dairy free cream if the mixture is too thick or more powdered sugar if it is too thin. It should look glossy and be of dipping consistency.
Once all of the donuts have been dipped you can garnish with shredded coconut, chopped pistachios, fresh lavender or a garnish of your choice.
Let the donuts hang out until the glaze has set (try not to dig in quite yet!)
Store the donuts in an airtight container for 1-2 days.
These donuts are the perfect healthy-ish treat for Easter or any day for that matter. I hope you enjoy these as much as I did (Max + Ella loved them too!) Have a blessed Holy Week and a lovely Easter with your family & loved ones!