Vegan Baked Golden Milk Donuts
Author: 
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Super simple baked golden milk donuts that are perfectly spiced and slightly sweet with a hint of coconut. Plus they're healthy, vegan and delicious.
Ingredients
For the golden milk donuts:
  • 1 tbsp ground flax + 3 tbsp water
  • ¼ cup coconut or almond milk
  • ½ tbsp apple cider vinegar
  • 1 tbsp freshly squeezed citrus juice (I used orange)
  • 1 cup light spelt flour*
  • 2 tsp baking powder
  • ¼ tsp ginger
  • ¼ tsp cinnamon
  • 1 tsp turmeric
  • a pinch each of black pepper and salt
  • 2 tbsp coconut oil at room temp (soft but not liquid)
  • ⅓ cup agave nectar
  • ½ tsp vanilla or coconut extract
For the coconut cream frosting:
  • 1 can full fat coconut milk, refrigerated overnight
  • 2 - 3 tbsp agave nectar, more or less to taste
  • Optional: ¼ tsp coconut extract
For the yellow shredded coconut:
  • ¼ cup sweetened shredded coconut**
  • ½ tsp turmeric
  • 1 tbsp water
Instructions
For the golden milk donuts:
  1. Whisk together ground flax and warm water in a small bowl and set aside
  2. In another bowl, whisk together the milk, vinegar and citrus juice and set aside
  3. Preheat oven to 350F, grease a donut pan and set aside
  4. In a large bowl, whisk together the flour, baking powder, salt and other spices
  5. In another bowl beat the coconut oil until fluffy then beat in the agave, flax egg and vanilla or coconut extract
  6. Whisk in the milk mixture then pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
  7. Pour dough into a ziplock bag and snip the edge off of one corner. You can also use a pastry bag if you have one
  8. Pipe the dough into the donut pan. You should fill 5 - 6 cavities. Fill any extras with water for even baking
  9. Bake for 10 to 13 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack to cool completely before frosting and topping with yellow shredded coconut (recipes below)
For the coconut cream frosting:
  1. Scoop the coconut cream from the can of coconut milk and put it into a medium sized bowl. You should get about 1 cup of coconut cream. Discard the water or reserve for something else
  2. Using a hand or stand mixer, whip the cream until smooth and creamy
  3. Add in the agave and optional coconut extract and whip until fully incorporated
  4. Refrigerate until you're ready to use
For the yellow shredded coconut:
  1. Mix together the turmeric and water and set aside
  2. Add the shredded coconut to a ziplock bag, pour in the turmeric/water mixture and shake until the coconut shreds are well coated
Notes
*I haven't tried these with any other flour but all purpose flour should work with a 1:1 sub. Just increase the liquid by about a tbsp if necessary.
**I used sweetened shredded coconut because that's what I had on hand but unsweetened should work as well
Recipe by Diary of an ExSloth at https://exsloth.com/golden-milk-donuts/