Happy September, friends! It’s been a long hot summer in the UK and the temperatures are only just starting to drop. I’m excited to get snuggled up next to the oven with a heap of Autumnal recipes very soon, but my love for no bake, grab from the fridge treats lasts all year round. That’s why I’m bringing you these magical raw vanilla donuts with blueberry glaze. …
Happy October, friends! It’s that time of year when I’m baking almost every day, it’s my favourite way to spend time indoors. These chai latté donuts are so delicious and moreish, plus they’re mini so you can get away with having a few at once. They’re frosted with a seriously creamy cashew icing, that’s refined sugar free but just as creamy and lush as you’d expect. I added some cacao to the mix, as I think it gives that rich latté flavour I was craving. Finished with a dusting of cinnamon and cacao, these little chai donuts are a joy to eat….
I’m kinda obsessed with small things. Especially when it comes to food. That’s why I simply couldn’t wait to put my new mini donut pan to work this week. I’ve ended up with a whole cake tin full of these little beauties and they are perfect for popping into your mouth with a coffee, or sneaking a little snack in whilst cooking dinner! Sometimes you only want a little bit of sweetness, and these babies are just the trick.
These would make a great gift for your friends or loved ones, I made about 24 baby donuts with this recipe, so there’s plenty to share. Of course if you don’t have a mini donut pan, feel free to use a regular size one, which should yield about 12.
These are baked, dairy free and the donut is refined sugar free. They’re flavoured with classic donut spices, nutmeg and cinnamon. I can’t resist proper icing sugar for the frosting, but feel free to sub with a sugar free icing if you wish (my friend Tiina @myberryforest, has a great sugar free icing recipe here). Although I usually avoid white sugar, I don’t mind it in small amounts every once in a while. Everything in moderation, right? Most coloured gels are vegan, but do check the ingredients to make sure.
I hope you enjoy this recipe as much as me, please take a snap if you make them and tag the picture @bos.kitchen on Instagram so I can see! I’m going to share every remake of my recipe on my Instastories, nothing makes me happier than seeing one of my recipes recreated!
- 1 cup plain flour (can sub plain gluten free)
- 2 tbsp oat flour (or more plain flour)
- ½ cup coconut sugar
- 1.5 tsp baking powder
- ¼ tsp pink salt
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 cup cashew mylk (or other plant based mylk of choice)
- ½ tsp apple cider vinegar
- ½ tsp vanilla
- ⅛ cup aquafaba
- ¼ cup avocado/rapeseed oil
- Preheat oven to 180•c and brush a mini donut pan with a little oil.
- Combine all dry ingredients with a whisk. Make a well in the middle.
- Pour all wet ingredients into the well and mix with a fork. Gradually mix in the dry ingredients until combined, to form a very thick batter.
- Pour a little batter into your donut pan, taking care not to fill right to the top, as they will rise whilst cooking. Smooth out with your fingers to ensure the batter is distributed evenly.
- Bake for 10-12 minutes, until a toothpick comes out clean.
- Allow to cool completely on a cooling rack before decorating.
- If making frosting, mix 1 cup icing sugar with 2-3 tbsp cashew mylk until thick and smooth. Add more mylk if you need to, a tbsp at a time. Now divide into three bowls and add a drop of vegan food colouring paste. Stir well and dunk each donut to coat.