This recipe was meant to be published ages ago, but I completely forgot. But better late than never so here we go!
This is my favourite donut recipe so far – they are sweet and flavoursome at once! I know it’s one of those recipes that requires a little extra effort (with aquafaba and all) but it’s a great one for special occasions and it literally serves all dietary requirements (except there are nuts!). Also, you can freeze them with the frosting on, which makes them convenient treat to have in the freezer
Lemon and Rose Donuts (vegan, GF)
- 1/4 cup (60 ml) aquafaba (the liquid in a can of chickpeas)
- 1/2 cup (120 ml) oat milk
- 2 tbs melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp almond extract (or vanilla)
- 1/4 tsp sea salt
- 1/3 cup unsweetened applesauce (baby food)
- 2 tsp baking powder
- 1/2 tsp baking soda
- Peel of one lemon
- 3/4 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 2 Tbsp tapioca starch
- 1/3 C cashews (soaked for few hours)
- 1 tbs coconut oil (melted)
- 3 tbs coconut cream
- 1 tbs maple syrup
- 1 tsp vanilla
- 1 tbs lemon juice
- 1 tsp rose water
- Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
- To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside.
- To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, lemon peel and sea salt and whisk to combine. Then add applesauce and oat milk and whisk to combine.
- Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
- Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
- Divide batter evenly between donut tin.
- Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
- In the meantime, make the glaze by blending all the ingredients. Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts.
- Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
- Spread the glaze when doughnuts are cool. Then top with crumbles pistachios or edible rose petals.
- Best when fresh. Keep in the fridge for up to three days or freezer for a month.