Vegan Red Velvet Donuts + Cashew Cream Frosting
Recipe type: Dessrt
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 donuts
These vegan red velvet donuts with cashew cream frosting are moist, cakey, perfectly sweet and ridiculously easy to make. Great for your vegan Valentine's Day celebrations.
For the donuts:
  • 1 tbsp ground flax + 3 tbsp water
  • ¼ cup almond milk + ½ tbsp ACV
  • 1 cup spelt flour
  • 1½ raw cacao powder or NON-Dutch processed cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • pinch of salt
  • ½ tbsp cinnamon
  • ⅓ cup cooked beet puree
  • ⅓ cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 tbsp apple cider vinegar
Suggested toppings:
  • Icing/powdered sugar
  • Melted vegan chocolate drizzle
  • Melted coconut butter drizzle
  • Vegan buttercream
For the cashew cream frosting:
  • ¾ cup raw cashew halves, soaked overnight or soaked for 15 minutes in hot water
  • 1 tbsp coconut oil, melted
  • 1 tsp lemon juice
  • ½ tsp apple cider vinegar
  • 2 - 3 tbsp agave, more or less to taste
  • water, as needed
For the cashew cream frosting:
  1. Drain and rinse the soaked cashews
  2. Add all ingredients for the cashew frosting in a high speed blender or food processor and blend until creamy, adding water as necessary
  3. Taste and adjust sweetener, lemon juice or ACV to suit
  4. Store in the fridge until ready to use
For the donuts:
  1. Whisk together ground flax and warm water in a small bowl. In another bowl combine milk and ½ tbsp apple cider vinegar. Let them stand for about 5 minutes
  2. Preheat oven to 400F and grease a donut pan and set aside
  3. In a large bowl, whisk together the flour, cacao powder, baking powder, baking soda, salt and cinnamon
  4. In another bowl, add the beet puree, maple syrup, coconut oil, vanilla, flax egg, milk and apple cider vinegar and mix well
  5. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
  6. Pour dough into a ziplock bag, close and snip the edge off of one corner. You can also use a pastry bag if you have one
  7. Pipe the dough into the donut pan. You should fill 6 - 8 cavities
  8. Bake for 12 - 13 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
  9. Allow to cool completely before topping with cashew cream frosting
  10. Best when served immediately but store any extras in an airtight container in the fridge
Recipe by Diary of an ExSloth at