Assorted Plant-Based Cake Donuts

Ingredients:

• 1 tbs. ground flax + 3 tablespoons water

• 1/2 cup light coconut milk (or any plant milk)

• 1 tsp. apple cider vinegar (or lemon juice)

• 1 cup whole wheat flour

• 1/2 coconut sugar

• 1 + 1/2 tsp. baking powder

• 1/4 tsp. sea salt

• 1/2 tsp. vanilla powder

• 1/4 cup melted coconut oil

Whipped Coconut Cream Frosting:

• 3 cans refrigerated coconut milk

• 3 tbs. maple or agave 

• 1 tsp. Vanilla powder or extract 

Toppings:

• Pretzel pieces 

• Cocoa nibs

• Melted chocolate

• Coconut flakes

• Freezer dried blueberries and raspberries
  

Process:
Preheat oven to 350 degrees F. Lightly grease a donut pan.
In a small bowl, stir the flax and water together, and set aside for 10 minutes, to create a flax “egg”.
In a separate, smaller sized bowl, combine the coconut milk and apple cider vinegar and set aside to make a vegan “buttermilk”.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Melt the coconut oil and pour into the dry ingredients, along with the vanilla, flax “egg” and “buttermilk” mixture. Stir together until well combined.
Spoon mixture into the donut pan and bake for 12-15 minutes, or until a toothpick comes out clean. For the frosting, add the coconut milk and the rest of the ingredients to a food processor and mix for 1 to 2 minutes. I used beet powder and cocoa powder to create a natural color. You can also use spirulina or blueberry powder for a green/blue color.