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, like these pink ombré donuts. And these white donuts with rose petals. Nothing quite says romance like biting into rose petals, amiright?
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.