Vegan Vanilla Berry Rose Doughnuts

Since it is Valentine's week, I am using that as an excuse to make all things pink and girly.  Yes, that includes making cards and whatnot, but desserts are part of that too.  I had already made some chocolate, so it was time to whip up something else so I have a nice variety.  I decided on doughnuts.  I just made a cake last week for my blogaversary, so I wanted something a little easier.  Baked doughnuts did the trick!  I still kind of get my cake, but no careful frosting involved and I get to enjoy them faster.

I have been wanting to make something with white chocolate and rosewater for a while, so I thought I would include both in these.  I also wanted to include berries because they are so heavenly with that flavor combination. For the batter, I started off with a simple vanilla doughnut batter.  I used whole wheat pastry flour this time, but you could use a gluten free all purpose baking flour if you prefer that.  I added in some berry powder that I made with freeze dried berries, and a bit of rosewater and it was heavenly!

The batter tasted amazing even before baking, and smelled even better when it was in the oven.  I could not wait to try the doughnuts, but I first had to let them cool then unmold and glaze them.  Because what's a doughnut without a glaze or frosting?  Not a fun doughnut that is for sure.  I just love looking at all of the doughnuts with their beautiful glazes and colors.  So pretty.  This isn't a fried doughnut like most of the ones you find in the shops, but I still wanted it to be pretty.

Raw Guru recently sent me some of their cacao butter and coconut butter, so I figured they would be perfect for a white chocolate flavored glaze!  Since cacao butter is a must in white chocolate.  I mixed them with a little rosewater, vanilla, maple syrup and berry powder and it was just right for a glaze.  I could not wait to try the finished doughnuts!  They were sooo good!  Soft and cakey with the scent of vanilla and rosewater plus the sweet berry flavor, totally heavenly!  I hope you all have a wonderful Valentine's Day!

Vegan Vanilla Berry Rose Doughnuts
Makes 6 Doughnuts

Ingredients:

one 6 hole doughnut pan

Cake:

  • 3/4 cup organic whole wheat pastry flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup maple sugar
  • 2 Tbsp strawberry or raspberry powder*
  • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp rosewater
  • 1 Tbsp cider vinegar

 

White Chocolate Icing:

  • 1/4 cup plus 2 Tbsp Tbsp melted Raw Guru coconut butter
  • 2 Tbsp melted Raw Guru cacao butter
  • 2 Tbsp maple syrup
  • 2 tsp rosewater
  • 1/2 tsp pure vanilla extract
  • 1 tsp strawberry or raspberry powder*
  • 3-4 Tbsp filtered water or as needed

For Garnish:

  • Freeze dried strawberries and raspberries

 

Instructions:

  1. Preheat the oven to 350F degrees and position rack in center of oven.
  2. Oil a doughnut pan.
  3. Whisk flour, baking soda, sea salt, and sugar and strawberry powder in a large bowl to blend well.
  4. Whisk coconut milk, vanilla extract and rosewater together in small bowl to blend well, then whisk into the flour mixture until well blended.
  5. Whisk the cider vinegar into the batter.
  6. Transfer the batter to prepared pan.
  7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes.  Remove from oven and let cool completely.
  8. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
  9. Spoon the glaze over the doughnuts, and sprinkle with freeze dried berries.
  10. Allow glaze to set, then enjoy!

Doughnuts keep stored in the refrigerator, covered for up to 1 week.

Notes:

*If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

*To make berry powder, place freeze dried berries in the blender and blend until they are a fine powder.  I get my freeze dried berries at Trader Joe's.

*This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob's Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Heather
    February 14, 2020 at 09:01
    Reply

    These look delicious! Thanks for letting us know where you get your strawberries. I love TJs. Just a note, you have cake and cake pan mentioned in a couple places in your recipe :-)

    • February 14, 2020 at 20:32
      Reply

      Thank you :)! Sorry about that, it was supposed to say 6 hole doughnut pan, not 6 inch cake pan. Fixed it :).

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