


RED VELVET DOUGHNUTS (VEGAN)
(Makes 18)
500 ml flour
80 g castor sugar
10 ml baking powder
30 ml cacao powder
2 ml bicarbonate of soda
pinch of salt
15 ml lemon juice
300 ml aot-, almond- or normal milk
125 ml sunflower oil
1 egg (for non-vegan option) OR 15 ml egg replacement powder (for vegan option)
5 ml red food colouring
GLAZE/TOPPING
160g sifted icing sugar
45 ml milk or water
5 ml vanilla extract
2,5 ml red food colouring
Sprinkles for decorating
METHOD:
- Preheat the oven to 180°C and grease two doughnut pans very well
- Sieve together the flour, castor sugar, baking powder, cacao powder, bicarbonate of soda and the salt.
- In another bowl combine the milk, oil, lemon juice, egg (if using)or egg replacement powder (if using) and the food colouring
- Add the liquid ingredients to the dry ingredients and mix gently to make the batter.
- Spoon the batter into a piping bag and pipe the batter into the doughnut pans
- Bake for 8 – 10 minutes, or until a toothpick comes out clean. Cool.
- To make the topping, combine the icing sugar, milk, food colouring and vanilla and mix until smooth. If your mixture is too thick, add a bit more milk or water
- Once the doughnuts are cooled, dip them into the glaze and allow the toping to set. Sprinkle over the sprinkles
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