Red Velvet Doughnuts

red velvet doughnuts

So I am thinking this will be my last recipe before Christmas- as we are only 4 days away! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).

For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.

Ingredients (makes 8 small red velvet doughnuts)

  • 1/2 cup of wholemeal flour
  • 1/4 cup of ground almonds
  • 2 teaspoons of beetroot powder
  • 1/2 cup almond milk
  • 1 flaxseed egg (1 tbsp flaxseed, 3 tbsp water)
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1 teaspoon vanilla essence

For the icing

  • 1 cup of powered icing sugar
  • 1 tbsp melted coconut oil
  • 2 tbsp coconut milk

Method

  • Preheat the oven to 180 degrees celsius. You will need a silicon doughnut tray.
  • In a bowl, mix together the flour, ground almonds, brown sugar and beetroot powder.
  • Prepare your flaxseed egg in a small cup and leave to set for 5-10 mins.
  • Add the melted coconut oil, vanilla and almond milk to the dry mixture and then add the flaxseed egg.
  • Mix well with a spoon and then divide the mixture into the silicon doughnut tray.
  • Bake in the oven for 10 mins.
  • Remove from the oven and leave to cool for 10-15 mins before removing them from the moulds to cool further.
  • Whilst they’re cooling you can prepare the icing.

For the icing

  • Mix the icing sugar, melted coconut oil and coconut milk in a bowl until well combined.
  • Once the doughnuts are completely cool, you can then ice them. Sprinkle with a dusting of beetroot powder for an added Christmassy look!

Wishing everyone a very Merry Christmas, and thank you to all your ongoing support and interest in my recipes! SHK x

Red velvet doughnuts

red velvet doughnuts

So I am thinking this will be my last recipe before Christmas- as we are only 4 days away!! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).

For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.

Ingredients (makes 8 small red velvet doughnuts)

  • 1/2 cup of wholemeal flour
  • 1/4 cup of ground almonds
  • 2 teaspoons of beetroot powder
  • 1/2 cup almond milk
  • 1 flaxseed egg (1 tbsp flaxseed, 3 tbsp water)
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1 teaspoon vanilla essence

For the icing

  • 1 cup of powered icing sugar
  • 1 tbsp melted coconut oil
  • 2 tbsp coconut milk

Method

  • Preheat the oven to 180 degrees celsius. You will need a silicon doughnut tray.
  • In a bowl, mix together the flour, ground almonds, brown sugar and beetroot powder.
  • Prepare your flaxseed egg in a small cup and leave to set for 5-10 mins.
  • Add the melted coconut oil, vanilla and almond milk to the dry mixture and then add the flaxseed egg.
  • Mix well with a spoon and then divide the mixture into the silicon doughnut tray.
  • Bake in the oven for 10 mins.
  • Remove from the oven and leave to cool for 10-15 mins before removing them from the moulds to cool further.
  • Whilst they’re cooling you can prepare the icing.

For the icing

  • Mix the icing sugar, melted coconut oil and coconut milk in a bowl until well combined.
  • Once the doughnuts are completely cool, you can then ice them. Sprinkle with a dusting of beetroot powder for an added Christmassy look!

Wishing everyone a very Merry Christmas, and thank you to all your ongoing support and interest in my recipes! SHK x

Cacao & raspberry doughnuts 

So I have recently developed a lovely and indulgent doughnut recipe–> cacao and raspberry doughnuts! Made with just 8 ingredients they are super easy to make and the perfect little sweet treat… and they only take 10 minutes to bake!

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Ingredients (makes 8 mini doughnuts)

  • 1/2 cup of whole meal flour
  • 1/4 cup of ground almonds
  • 2 tablespoons of cacao powder
  • 2/3 cup of soya milk
  • 1 egg
  • 1 tablespoon avocado oil
  • 2 tablespoons of coconut sugar
  • 10 fresh raspberries (mashed)
  • 50g dark chocolate

Method

  • Preheat the oven to 180 degree celsius.
  • To achieve the doughnut shape you will need a silicon doughnut mould (mine has 8 doughnut shapes).
  • In a bowl, mix the coconut sugar, ground almonds, cacao powder and wholemeal flour. Add the egg, soya milk and avocado oil.
  • In a cup, mash your raspberries up and then pour into the mixture and stir in gently.
  • Distribute the mixture across the moulds and bake in the oven for 10 minutes.
  • Allow to cool for 15 minutes of so before popping the doughnuts out of their moulds.
  • Melt the dark chocolate and drizzle over the doughnuts. Note: you should allow the doughnuts to cool completely before drizzling with chocolate.
  • Enjoy!

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