Happy Friday!! If you want an idea of how my week went, I just typed “happy birthday” instead of happy Friday. My patience this week has been infinite. I mean I’m talking three-hours-at-the-dealership-when-you-went-in-for-an-oil-change-and-you-leave-300-dollars-poorer- patience! That is no joke. So naturally I felt the only cure was to make donuts.
These babies are gluten-free and vegan and magical! For the donuts themselves, I used Bob’s Red Mill all-purpose gluten-free flour. This stuff is awesome. I mean, I like to mess around with different flours as much as the next person. Almond, white rice, brown rice, oat, chickpea, and tapioca are a few flours that I have on hand right now… but dude, Bob’s Red Mill is just so easy and the results are fantastic. For the buttermilk, I used a ratio of 1 cup of rice & quinoa milk to 1 tablespoon of vinegar. You can also use lemon instead of vinegar. You can also use whatever kind of dairy free milk you want, soy, almond, coconut, whatever.** Let me know what you use and how you liked the results. Pay attention to how the donuts brown based on what milk you use. When using rice & quinoa milk, mine did not get too brown, so while I was baking them I definitely was not trying to wait until they looked golden. Instead, I paid more attention to the time and consistency of the batter as it baked.
Okay and now my favorite part of the substitute process… the eggs. Aquafaba! I just love using aquafaba I don’t know why, I just do. It really looks like egg whites, too. To substitute aquafaba for egg, the ratio I use is ¼ cup to one egg white. To prepare the “egg”, I drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two. You can do this step before you get started so you don’t have to wait. You don’t have to let it chill, but it helps stiffen the “egg” better. Next, measure out however much you need (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.* I have a really hard time finding chickpeas with no salt added, so I just omit any additional salt from the recipe. You can make your own aquafaba by just soaking dry chickpeas. Are we having fun, yet??
Okay more fun stuff, the icing. I wanted pink icing (obviously) so to make a natural dye I used hibiscus boiled in water and added the tinted water to the icing. I used about ½ cup of dried hibiscus in 2 cups of water and brought to a bowl and then let it steep for about 20 minutes or so because I couldn’t wait anymore for these donuts. Verdict: not quite pink enough but I liked that it had a florally taste rather than a root-y taste such as an alternative like beet juice. So listen, if you follow my recipe, you are not going to get pink frosting, got it?? But you will have some dreamy, hibiscus-y tasting icing!
Thoughts on that:
- Maybe let the hibiscus steep longer?
- Use a higher hibiscus to water ratio?
- Use beets
- Any other ideas, I would love your input!
Also, I did a crappy job of taking any pictures while actually making these so, oops. Instead take pictures of yours and send them to me. ❤
So anyway… you came here for the donuts so here they are! By the way, you can double or triple or quadruple this recipe…but I am warning you, you probably don’t want to because you will end up eating 64 donuts ha ha ha.
Gluten-Free Vegan Donuts & Hibiscus Icing
(Makes about 8 donuts)
1 cup gluten-free flour
¼ cup + 2 tbsp sugar
1 tsp baking powder
¼ cup aquafaba -see notes above on using aquafaba*
¼ cup + 2 tbsp vegan buttermilk (ratio 1 cup of rice & quinoa milk : 1 tbsp vinegar- see notes above on using vegan buttermilk**
1 tsp vanilla extract
¼ cup of vegetable oil
(***Salt: if you are using aquafaba that has salt added, you do not need to add salt. If you are using No Salt can of beans or you made your own aquafaba, add ½ tsp salt)
1 cup powder sugar
1/8 tsp cream of tartar
2 tbsp aquafaba egg
1-2 tbsp Hibiscus water
- Heat oven to 425 degrees. In a medium bowl, combine the flour, sugar, baking powder and salt if you are using it.
- In a separate bowl combine the aquafaba egg, vegan buttermilk, vanilla and oil.
- Aquafaba egg. To prepare the “egg”, drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two in a non-reactive stainless steel bowl. Next, measure out ¼ cup (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.
- Add the wet ingredients into the dry ingredients and blend until smooth.
- Spoon batter into your greased donut tins until about half full. I measured about ¼ cup of batter per donut but it is going to depend on the size of your donut tins, so just go with half full. Cook for 7-9 minutes.
- Meanwhile, prepare the frosting. Add all of the frosting ingredients except the water. Add the water last a little bit at a time so your icing is not too watery. Mix until smooth.
- When they are done, remove the donuts from the tin and cool them on a cooling rack. You might need a little help from a spoon to get the donuts out of the tin but hopefully you greased the tin enough that it is pretty easy to get out. (Side note, I always forget to grease my pans and it literally ruins everything for the rest of the day– not being dramatic).
- When the donuts are cool enough to handle, dip the top half into the icing and then return to the cooling rack. Add sprinkles and do your darn-est to try and wait until the frosting dries before you start eating them. Good luck!
So there you have it, people! The dreamiest gluten-free, vegan, aqua-fabulous (I had to), hibiscus, magical donuts in all the world! Eat your vegan heart out! ❤
EAT YOUR VEGAN HEART OUT