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.
It’s the first week of February, which means one thing and one thing only – Valentine’s day is upon us. I’ll be single for V-Day once again, so I don’t have any plans. But I’m not mad, cuz I’ve got these vegan red velvet donuts to keep me company.
Red velvet anything is usually pretty simple. Just make a chocolate version, dye it red, bake and smother with cream cheese frosting.
However, things get a little more complicated as you move into vegan red velvet territory. First, red food colouring isn’t normally vegan so most veganized red velvet treats use beets to colour the batter.
Some people use beet juice, beet powder, grated beets or beet puree made from raw beets. But I just used cooked beet puree for these vegan red velvet donuts.
Sounds easy enough but baking with beet puree isn’t as easy as baking with pumpkin or butternut squash purees. In fact, if your batter is just a touch too alkaline, your dessert will go from red to brown in a flash.
I learned that the hard way since my first batch resembled slightly maroon chocolate donuts.
Luckily, all I had to do to get red velvet donuts that were actually red was reduce the amounts of baking soda and powder and increase the apple cider vinegar.
The red velvet donuts are pretty damn good on their own and I’ve been eating them that way for the most part. But if you want to get fancy, I highly recommend making the optional vegan cashew cream cheese frosting.
You’ll need a handful of ingredients and a high speed blender or food processor but the payoff is well work the added effort. The frosting legit takes these donuts from seriously good to out of this world epic.
There’s no way I’ll be longing for company on V-Day when I’ve got these to devour.
More vegan baked 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
- Icing/powdered sugar
- Melted vegan chocolate drizzle
- Melted coconut butter drizzle
- Vegan buttercream
- 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
- Drain and rinse the soaked cashews
- Add all ingredients for the cashew frosting in a high speed blender or food processor and blend until creamy, adding water as necessary
- Taste and adjust sweetener, lemon juice or ACV to suit
- Store in the fridge until ready to use
- 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
- Preheat oven to 400F and grease a donut pan and set aside
- In a large bowl, whisk together the flour, cacao powder, baking powder, baking soda, salt and cinnamon
- In another bowl, add the beet puree, maple syrup, coconut oil, vanilla, flax egg, milk and apple cider vinegar and mix well
- Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
- 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
- Pipe the dough into the donut pan. You should fill 6 - 8 cavities
- Bake for 12 - 13 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
- Allow to cool completely before topping with cashew cream frosting
- Best when served immediately but store any extras in an airtight container in the fridge
Want more red velvet? Try these shortbread cookies: