Vegan Sweet Potato Doughnuts
These dinky little doughnuts are not only gluten free but dairy free and vegan too!
We’ve covered ours in a beetroot icing but you could always dip yours in dairy-free chocolate for an even more indulgent treat!
Suitable for gluten free, vegan, dairy free
Makes 8-10 doughnuts
Ingredients for the doughnuts
250g almond milk
250g sweet potato, mashed
2 tbsp rapeseed oil
50g maple syrup
1 tsp white wine vinegar
70g gluten free plain flour
25g cornflour
50g white rice flour
3 tsp gluten free baking powder
½ tsp xanthan gum
Pinch of salt
Ingredients for the icing
100g icing sugar
30g beetroot juice
25g dairy-free white chocolate for drizzling
Method
Preheat the over to 180°C / Gas 4 in order to cook the doughnuts!
Whilst the oven is warming, heat the almond milk, mashed sweet potato, rapeseed oil, maple syrup and white wine vinegar in a pan, and let it simmer.
Once simmered, take it off of the heat and let it cool until you are able to touch it.
Sift all of the dry ingredients into a large bowl and then add the wet mixture.
Mix until the dough comes together, then spoon out about 100g balls. Flatten the rounds slightly and then make a hole through the centre.
Once you have used up all of the mix, brush each doughnut with water. This will help them crisp slightly in the oven.
Then cook for about 10-15 minutes until golden and risen.
Once cool, mix the beetroot juice with icing sugar until a bright pink, sticky icing is made.
Dip each doughnut in the icing and then pop on a cooling wire to dry.
One the icing has set, drizzle with melted, dairy-free white chocolate.
If you enjoy these, why not try out our Vegan Chocolate Mousse Recipe?
