This wonderful baked vegan donuts recipe features a deliciously sticky rose and sugar glaze. It's easy to make, easy to customize and completely avoids the need for vats of hot oil.
Preheat your oven to 175C/350F. Lightly spray a 6 cavity regular sized donut tray with cooking spray. Set aside.
Sieve pastry flour, baking soda, cocoa powder, salt and sugar into a mixing bowl.
Add almond milk, vanilla extract and vegetable oil. Whisk until combined, you should have a thick chocolate batter.
Dispense batter equally into your donut tray. You can use a piping bag to make it faster and easier.
Bake for 15-18 minutes or until donuts are springy to the touch and a skewer inserted into the middle comes out clean.
Remove from the oven and leave donuts in the tray for 10-15 minutes. Once slightly cooled, tip them out of the donut tray. Let cool thoroughly.
To prepare the glaze, mix powdered sugar, salt and rose extract in a bowl with melted vegan butter and water. Whisk till smooth. If it is too thick, add a touch more water. If it is too watery, add a little bit more powdered sugar.
Dip your donuts into the bowl to ice them. You can double dip for a thicker coating of glaze. Allow to set on a cooling tray and enjoy!
Notes
TO STORE: Place your baked donuts in an airtight container and refrigerate for up to 3-4 days.TO FREEZE: Wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator or at room temperature when ready to enjoy.