Perfect Baked Vegan Doughnuts
Difficulty
Serves
portions
Time
30 mins
Posted by nexbaau on 13th Apr 2021
Ingredients
Doughnut Dough
- 1 1/2 cups gluten free all purpose flour (or regular all purpose flour)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup Nexba Mixed Berry Kombucha
- 1/4 cup coconut oil (+ extra to grease), melted
- 2 tbsp nut butter (we used peanut butter!)
- 1 tbsp chia seeds soaked in 3 tbsp filtered water for 10-15 minutes (This soaking process will create a chia ‘egg’) or add 1 organic egg, whisked, as a non-vegan option
Icing
- 1/2 cup coconut yoghurt (or natural yoghurt to make it non-vegan)
- 1 tbsp pomegranate juice (optional, for extra colour)
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- 1 tbsp Nexba Mixed Berry Kombucha
- Toasted flaked almonds (optional)
Method
- Preheat your oven to 200°C conventional / 180°C fan-forced / 356°F.
- Combine dry ingredients in a large mixing bowl. Create a well in the centre and add the Nexba Mixed Berry Kombucha, nut butter and coconut oil. Mix well.
- Add the chia ‘egg’ (or whisked organic egg) and gently stir through.
- Grease a doughnut tray with extra coconut oil and spoon in the doughnut mixture. Don’t overfill the tray as the doughnuts will rise. Filling the doughnut hole to 3/4 of the way up should be perfect.
- Bake for 10-15 minutes or until lightly golden. Remove from the oven and allow to cool completely before removing.
- Meanwhile, prepare the ‘icing’. Whisk all ingredients together until well combined. Place in the refrigerator for 30 minutes or so.
- Spoon on top of the doughnuts and top with toasted flaked almonds (optional).
Share your creations with #Nexba
