Easy strawberry donuts
dairy and egg-free, vegan
Ingredients
Dry ingredients
- 190 g (1 1/2 cups) all purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 150 g (3/4 cup) light brown or caster sugar
Wet ingredients
- 180 ml (3/4 cup) almond milk
- 40 g (2 tbsp) coconut yogurt unsweetened
- 50 g (4 tbsp) melted vegan butter room temperature
Add-ins
- 150 g (1/2 cup) chopped strawberries
- 2 tsp corn starch
Ingredients for the glaze
- 140 g (1 cup) icing (powdered) sugar sifted
- 30 ml (2 tbsp) almond milk
- 15 g (1tbsp) vegan butter, melted room temp
- 4 medium strawberries
- rose petals or sprinkles to decorate
Instructions
Instructions for the donuts
- Preheat the oven to 350°F (180°C).
- Prepare donut tray by spraying with non-stick spray or grease with little oil. Set aside.
- Sift the flour, baking powder and salt into a mixing bowl and add the sugar. Whisk to combine.
- Add the soy milk, soy yogurt and melted butter/ coconut oil and whisk to combine.
- Place strawberries and corn starch in a small bowl and toss to coat. Add to the batter and gently fold to combine.
- Transfer the donut batter into the mold with a spoon.
- Bake for 17 minutes until lightly browned on top.
- Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack. Allow to cool completely before glazing.
Instructions for the glaze
- Mash strawberries with a spoon over a fine mesh sieve to get the liquid out
- Add sifted powder sugar, melted butter and soy milk to a small bowl and whisk to combine. Add strawberry liquid (about 3 tsp)and whisk to combine.
- Dip the donuts into the sugar glaze and then place onto a parchment lined baking tray and decorate with toppings.