VEGAN DOUGHNUTS

I am head over heels in love...

With this recipe. I swipped it from Wild Frolic For Food & you can find the orignial recipe along with fun facts about the healthy ingredients involved, here. I did switch out a couple of the items to suit what I had in my kitchen, but they turned out amazing! 

pumpkin doughnuts

INGREDIENTS:

• 3 1/3 cups spelt flour
• 1 tablespoon baking powder
• 1 1/3 cups coconut sugar
• 1/2 cup coconut oil, melted
• 1 cup pumpkin puree
• 1 cup apple cider
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin spice

INSTRUCTIONS:

1. Preheat the oven to 350F. Oil two 6 cavity doughnut pans lightly with coconut oil.
2. In a large mixing bowl, stir together the spelt flour, baking powder & coconut sugar. Add the melted coconut oil, pumpkin puree, apple cider, vanilla & spices. Stir everything together until the batter is moist, even & sticky. Like thick cake batter.
3. Add around 3 heaping tablespoons of batter to each cavity in your doughnut pan. Fill each cavity all the way up to the top & smooth out any peaks in the batter. 
4. Bake for 12 minutes on the center rack, rotating the pans half-way through. The doughnuts will be golden & springy to the touch.
5. Let cool 5 minutes. Loosen the doughnuts from the moulds with a butter knife.
6. Let cool to room temp before frosting. 

MAPLE CINNAMON CASHEW FROSTING

INGREDIENTS:

• 2 cups soaked cashews
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave
• 1 teaspoon pure vanilla extract
• 1 tablespoon warm water

instructions:

1. Soak the cashews overnight, or a minimum of 8 hours. Drain the cashews & add them to the bowl of a high powered blender.
2. Add the coconut oil, maple syrup, vanilla bean seeds & warm water. Blend until completely smooth & creamy, stopping the blender & scraping down the sides as necessary to get everything incorporated into the frosting. It will be perfectly creamy & smooth like cream cheese frosting when finished.