Side Pannel
Vegan Coconut Raspberry Donuts
Vegan Coconut Raspberry Donuts
- Recipe Submitted by maryjosh on 08/06/2018
Ingredients List
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- ¼ cup vegan butter
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- 1 cup vanilla flavored plant-based milk
- 2 teaspoons apple cider vinegar
- ½ cups raspberries
- Sweet Glaze
- ¾ cup powdered sugar
- 1 teaspoon coconut oil
- 1 - 3 teaspoons vanilla flavored plant-based milk*
- ½ coconut flakes sweetened or unsweetened
Directions
Heat your oven to 350F. Spray a donut pan with vegetable spray.
In a small bowl combine the ground flax seeds and water. Stir. Set aside.
In a separate small microwave-safe bowl add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
In another bowl, combine the flour, baking powder, baking soda, and nutmeg. Stir to combine.
In your mixing bowl add the sugar, vanilla plant-based milk, apple cider vinegar, flax egg mixture, and melted vegan butter. Stir to combine.
Roughly chop the raspberries. You want plenty of raspberry pieces to be present throughout the donuts.
Pour flour mixture over the liquid mixture. Drop raspberry pieces over flour and gently stir until the raspberry pieces are coated. Then start incorporating the flour into the liquid mixture. Stir until combined.
Use a spoon to evenly distribute batter in each donut compartment, filling each to the top. This batter should fill up 6 compartments.
Bake 10-15 minutes, until the donuts are done and slightly golden colored on the top.
Remove from the oven and allow to cool for a couple minutes.
Make the Sweet Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Add the plant-based milk, one teaspoon at a time until you reach the desired, spreadable consistency.
Dip each donut in the Sweet Glaze and then immediately coat with coconut flakes. Serve warm.
In a small bowl combine the ground flax seeds and water. Stir. Set aside.
In a separate small microwave-safe bowl add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
In another bowl, combine the flour, baking powder, baking soda, and nutmeg. Stir to combine.
In your mixing bowl add the sugar, vanilla plant-based milk, apple cider vinegar, flax egg mixture, and melted vegan butter. Stir to combine.
Roughly chop the raspberries. You want plenty of raspberry pieces to be present throughout the donuts.
Pour flour mixture over the liquid mixture. Drop raspberry pieces over flour and gently stir until the raspberry pieces are coated. Then start incorporating the flour into the liquid mixture. Stir until combined.
Use a spoon to evenly distribute batter in each donut compartment, filling each to the top. This batter should fill up 6 compartments.
Bake 10-15 minutes, until the donuts are done and slightly golden colored on the top.
Remove from the oven and allow to cool for a couple minutes.
Make the Sweet Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Add the plant-based milk, one teaspoon at a time until you reach the desired, spreadable consistency.
Dip each donut in the Sweet Glaze and then immediately coat with coconut flakes. Serve warm.
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