Baked Doughnuts

Vegan Cake Vegan desert Vegan Doughnut vegan food Vegan recipe

Author: Vi Ve

I wanted to attempt making a doughnut vegan style with only natural colours and flavours, also flavouring them with a slightly unconventional twist that ran through the icing to tantalise the tastebuds. With a recent trip to some beautiful lavender fields it gave me the inspiration to actually use lavender as a flavour. Not only does lavender have many properties when used as a scent such as inducing sleep, a bug repellent, calming & helps ease tensions - it tastes delicious when used delicately.

The picture below of my Lemon, Raspberry & Pistachio doughnuts. To do this simply use the beetroot juice to colour and lemon for the icing. 


  • 1 cup of plain flour
  • 1 1/2 tsp. of baking powder
  • 1/4 tsp. salt
  • 1 tsp cinnamon
  • 1/2 cup of sugar
  • 1/4 cup of vegan margarine
  • 1/2 cup of soy or nut based milk
  • 1/2 tsp. vanilla extract
  • 2 tbsp. apple sauce
  • 1/2 tsp. of apple cider vinegar
  • Icing sugar
  • Beetroot juice
  • Lavender flavouring, butterfly pea tea – optional
  • 1/2 tsp. Lemon juice
  • Slithered almonds, sprinkles, freeze dried raspberries & pistachios for topping


  1. Pre heat the oven 350ºF
  2. Combine the flour, salt, baking powder, cinnamon & sugar in a large bowl
  3. In a small saucepan add the milk, vinegar, margarine, apple sauce & vanilla extract, place on a low heat and stir until the margarine has melted & remove from the heat. It should be slightly warm when added to the dry mixture
  4. Combine the wet and dry mixtures together, mix until its a lump free batter
  5. Lightly grease your doughnut pans with margarine and fill
  6. Cook in the oven for 12 mins, ensuring the doughnut has cooked through use a toothpick to check – if it comes out clean its ready. Once cooled on a rack ice & decorate them accordingly

Prep time: 10 minutes

Cook time: 12 mins

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