A Magical Dream Came True
I LOVEEE donuts. My boyfriend used to work at a donut shop way back in the day. I loved to go there and just be immersed in the heavenly scent of fried dough and frosting. Ahh good times…
Vegan & Healthy
You read that right, these donuts are vegan! If you’re not vegan, you can substitute the dairy-free milk and the dairy-free yogurt with normal dairy versions. I used plain oat milk and plain cashew yogurt in my pretty pink donuts.
These donuts are healthy for a variety of reasons. First, they are baked instead of fried, which not only makes them healthier, but it also means they’ll last longer. They have a more dense cake donut texture, and they are great in the fridge if you have leftovers (which I doubt, but we’ll just go along with saying that’s a possibility, right?) And these perfect little morsels have vegetables in them! AND YOU’D NEVER KNOW!
Dyed with Beets for a Brilliant Pink
I love utilizing the betanin compound in beets to turn things a gorgeous pink.
How to Use Beets to Dye Food
There are a couple ways to dye your food pink with the power of this humble root vegetable. First, you can purchase beet powder. This would allow you to add the color with a more even consistency. Second, you can blend up boiled beets, which is what I did for these donuts. And I like the look of the small beet pieces in these vegan pink donuts that are dyed with beets, because it sort of looks like little candies or fruit. And I promise, I gave these to some of my family to try in a blind taste test, and they couldn’t taste the beets at all! The deliciousness of all the other flavors sings loud and clear over any beet flavor. Also, if you use whole beets, you get more of the nutrients, including fiber, folate and manganese. Yay, look at us getting healthy while eating donuts!
I was trying a little too hard to take a cute photo of myself holding the Vegan Pink Donuts that I let one get eaten by the floor. Yuck!
Vegan Pink Donuts (Dyed with Beets!)
- 2 medium beets or one large beet, boiled
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon
- ½ cup non-dairy yogurt
- 1 cup non-dairy milk
- ½ tsp almond extract or vanilla extract
- 1 cup icing sugar
- 2 Tbsp lemon juice (freshly squeezed)
- zest of ½ lemon
Make the Pink Donuts
- Bring a small pot of water to a boil. Peel the beets and add them to the boiling water. (Add in a few extra beets to toss in a salad or stir-fry!). Boil the beets until they are easily pierced with a fort (around 30 to 40 minutes). Drain the water and set the beets aside to cool. Once the beets are cool, put two in a food processor or blender and pulse until they are tiny chunks. Scrape down the sides a few times in between pulses.
- Preheat the oven to 350°F. Grease a donut pan with a bit of coconut oil or vegetable oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
- In a separate bowl, mix together the non-dairy yogurt, non-dairy milk, almond or vanilla extract and 4 tablespoons of the pureed beets.
- Add the wet ingredients into the dry ingredients and mix until it's all combined.
- Carefully pour the batter into the donut pan, until each donut hole is about ⅔ full.
- Bake for 12 minutes, until a toothpick comes out clean from the donuts. Carefully remove the donuts out of the pan and set them to cool on a wire cooling rack. Continue greasing your donut pan and baking donuts until all the donut batter is used up.
Make the Pink Glaze & Decorate
- While the donuts are cooling, prepare the icing. Sift the icing sugar into a medium bowl. Whisk in the lemon juice, zest of half a lemon and 2 tablespoons of the pureed beets.
- Dunk the top of each donut into the bowl of icing for a couple seconds, then return the decorated donut back to the wire rack to allow any excess glaze to drip off.