If you had told me a few years ago that I would be a donut lover, I wouldn’t have believed you. Why? Because I used to associate donuts with the sketchy af donut shop from my hometown where crack addicts used to hang out. And Dunkin Donuts. And I hate their cold, stale breakfast foods and coffee that tastes like battery acid. #rantover
But in the past five years or so, gourmet donuts have become a thing, and so have cute little donut mold pans. Because I am too lazy to deep fry foods, I bake my donuts in one of these pans. They’re also healthier! Emphasis on the relativeness of the healthy. My donuts aren’t actually healthy. #sorrynotsorry
Since Valentine’s Day is a great excuse to eat as many desserts as possible (thank you, corporate America, for the diabetes) I knew I had to make some festive donuts.
What are you making for Valentine’s Day?
Valentine’s Day Donuts
Makes 10-12 donuts
- 2 cups all-purpose flour
- 3/4 cup organic sugar
- 1/2 teaspoon sea salt
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup + 1 tablespoon canned coconut milk
- 1/2 tablespoon apple cider vinegar
- 1/4 cup maple syrup
- 6 tablespoon vegan Earth Balance butter
- 2 flax eggs (mix 2 tablespoons with 5 tablespoons water, let sit for 15 minutes to thicken)
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease a donut mold pan with coconut oil.
- Sift the dry ingredients (flour through nutmeg) in a large bowl.
- Mix together the wet ingredients (coconut milk through vanilla) in a saucepan over low heat. Whisk until the butter is melted and the ingredients are combined. Do not boil.
- Gently pour the wet ingredients into the dry ingredients, whisking until well incorporated.
- Spoon the mixture into the greased donut molds.
- Bake for 10-12 minutes until the donuts are slightly firm to the touch and a toothpick comes out clean. Cool donuts on a wire rack before removing and frosting.
- 2 cups powdered sugar
- 2-3 tablespoons almond milk
- 1 teaspoon lemon juice
- Place powdered sugar in a large bowl. Whisk almond milk and a squeeze of lemon juice into sugar until you reach your desired icing texture. Add vegan and/or natural food coloring if desired.