Name: Vegan Red Velvet Donuts
Prep time: 6 min
Cook time: 16 min
Total time: 23 min
Yield: 7 servings
Ingredients: 1 tbsp ground flax; 3 tbsp water; 0.25 cup almond milk; 1.5 tbsp apple cider vinegar; 1 cup spelt flour; 1.5 cup raw cacao powder (or NON-Dutch processed cocoa powder); 0.5 tsp baking powder; 0.25 tsp baking soda; null pinch salt; 0.5 tbsp cinnamon; 0.33 cup cooked beet puree; 0.33 cup maple syrup; 2 tbsp coconut oil (melted); 1 tsp vanilla extract; 0.75 cup raw cashew halves (soaked overnight or soaked for 15 minutes in hot water); 1 tbsp coconut oil (melted); 1 tsp lemon juice; 0.5 tsp apple cider vinegar; 2.5 tbsp agave syrup (more or less to taste); null null water (as needed); null null icing sugar (or powdered sugar); null null vegan chocolate (melted, for drizzle); null null coconut butter (melted, for drizzle); null null vegan buttercream

Instructions

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1

Drain and rinse the raw cashew halves (0.75 cup).
2

Combine all ingredients for the frosting: the raw cashew halves (0.75 cup), coconut oil (1 tbsp), lemon juice (1 tsp), apple cider vinegar (0.5 tsp), and agave syrup (2.5 tbsp) in a high-speed blender or food processor. Blend until creamy, adding [water] as needed.
3

Taste and adjust sweetener, [lemon juice], or [apple cider vinegar].
4

Refrigerate until ready to use.
5

In a small bowl, whisk together ground flax (1 tbsp) and water (3 tbsp). In another bowl, combine almond milk (0.25 cup) and apple cider vinegar (0.5 tbsp). Let stand for 5 minutes.
6

Preheat oven to 400F (200C) and grease a donut pan.
7

In a large bowl, whisk together the spelt flour (1 cup), raw cacao powder (1.5 cup), baking powder (0.5 tsp), baking soda (0.25 tsp), [a pinch salt], and cinnamon (0.5 tbsp).
8

In a separate bowl, mix cooked beet puree (0.33 cup), maple syrup (0.33 cup), melted coconut oil (2 tbsp), vanilla extract (1 tsp), the prepared flax egg, and almond milk mixture. Mix well.
9

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
10

Transfer the dough to a ziplock bag, seal, and snip off one corner.
11

Pipe the dough into the donut pan, filling 7 cavities.
12

Bake for 12-13 minutes. Let cool in the pan for a few minutes then turn over onto a wire rack.
13

Allow to cool completely before topping with the prepared cashew cream frosting.
14

Serve immediately or store any extras in an airtight container in the fridge.