Makes 6 donuts in a standard donut pan
- 1 cup all-purpose flour
- 6 tablespoons of coconut sugar (you can substitute granulate sugar)
- 1/4 teaspoon sea salt
- 1 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 heaping cup of coconut milk
- 1 flax egg*
- 1/2 tsp vanilla extract
- 3 tablespoons of coconut oil, melted
- Donut Icing (recipe below)
- Desired toppings: sanding sugar, food coloring, candies, etc.
*For one flax egg, add 1 tablespoon of flaxseed meal and 2 1/2 tablespoons of water to a dish and stir. Let rest for 10-15 minutes to thicken.
- Grease a standard donut pan with 6 donut cavities with coconut oil.
- Whisk together the dry ingredients (the flour through nutmeg) and sift using a fine sieve, if needed, to get out any chunks of flour or sugar.
- Heat the coconut milk on the stove on medium-low heat until just warmed up. Add the flax egg, vanilla extract, and coconut oil until well combined and warmed through, but be careful not to boil.
- Whisk the wet ingredients into the dry ingredients until no more clumps are left.
- Carefully spoon the batter into the donut molds, using a Q-tip or paper towel to wipe up excess batter around the sides.
- Bake donuts in the oven for 10-12 minutes until the donuts are firm-ish and the tops are lightly golden.
- Cool pan on a wire rack for 10 to 15 minutes. Place a tray or plate on top of the donut pan, flip over, and invert the pan. Then lightly tap the pan to remove the donuts onto the plate or tray. Wait until completely cool to frost with icing.
- 1 tablespoon Earth Balance butter, softened (or coconut oil, not melted)
- 1 1/2 tablespoon coconut milk
- 1 cup powdered sugar
- Whisk all ingredients until smooth. Add more milk if necessary to thin out the icing.