Vegan gingerbread doughnuts

 


Vegan gingerbread doughnutsIngredients (15)

310ml (1 1/4 cups) unsweetened almond milk

2 tsp apple cider vinegar

60g (1/3 cup) coconut sugar

100g vegan olive oil spread

2 1/2 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

Method

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.

Learn how to store cooked cakes in an airtight container and how to correctly freeze them to prevent freezer burn. Plus,…

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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