Ah, Valentine's Day.
It's funny how this holiday is all about celebrating love, though most can probably agree with me in the sense that they have a 'love/hate' relationship with this holiday. It really all depends on the year and what business you've gotten yourself into around the holiday madness (for better or worse). For most, it all boils down to if you've successfully been or stayed "cuffed" this season. Yep, its a thing.
Regardless if you have a beau or lady friend by your side, these donuts are enjoyable and fun to make whether you're part of a duo or riding solo (hey, more for you!). And since they are plant-based and made with mostly whole foods, you won't feel like you're wearing one around your waist after. So whether you're out prancing around with your sig other this holiday, or sitting on the couch spearing voo-doo dolls, if all else fails at least your belly will love you after these. You can thank me later.
So what makes these donuts stand out from their usual counterparts?
For one, they are baked. Translation: a lot less saturated fat. They also are completely vegan, and are sans anything artificial. Yup, even the frosting! Instead of polluting your body with red #40 food coloring if you fancy red velvet, I actually used beetroot juice to save you the potential health hazard and instead give you a hit of antioxidants. I also traded the artificial sprinkles for superfood toppings. Yaaaas.
The only baking tool that is a necessity here is a donut pan. You can easily find one for cheap on Amazon, like the one I used here.
Red Velvet + Vanilla Superfood Sweetheart Donuts!
*for the vanilla/plain donuts
1 C. white flour
1/2 C. whole spelt flour
1/2 C. brown or coconut sugar
1 tsp baking soda
1 C. unsweetened almond milk
1/2 tsp cinnamon
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
1 tsp vanilla
2 Tbsp almond butter
3 Tbsp apple cider vinegar
toppings (optional): gogi berries, coconut flakes, vegan chocolate chips
other topping suggestions: crushed pecans or pistachios, candied ginger; get creative!
*For the red velvet batter: just add 3 tsp cacao powder + 1/4 C. beetroot juice + 1 tbsp white flour
*For the frosting:
1/2 C. earth balance spread
2.5 C. powdered sugar
1 tsp vanilla
dash of almond milk
(for pink frosting, just add a dash of beetroot juice!)
Directions: Preheat oven to 350 degrees F. In a small jar or bowl, mix up the flax egg and set aside to allow it time to gelatinize. In a large mixing bowl, combine your flours, sugar, baking soda, and cinnamon. In another bowl, mix remaining wet ingredients and whisk together well.
Add the wet mix to the dry along with your flax egg and combine well. If you want to do half vanilla/plain donuts and half red velvet donuts, I would divide the better into two separate bowls and add in the rest of your red velvet ingredients to one half.
With a pastry bag (or spoon if you don't have one), ration out dough into your donut tray. Bake for 12 minutes, or until done.
While your donuts are baking, prepare your frosting by adding all ingredients together and either using a hand held mixer or food processor, blend well. Store frosting in the fridge so it can harden as you're waiting for the donuts to cool.
Here comes the fun part! With a knife, spread the frosting over your donuts and decorate with your favorite toppings! Since these are superfood inspired, I used coconut flakes, gogi berries, and vegan chocolate chips.