- 1/2 cup granulated sugar (raw cane, coconut, or white cane)
- 3/4 cup plant-based milk
- 2 flax eggs (see Notes)
- 2 tsp vanilla extract
- 1 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1/2 cup Epic Protein : Vanilla Lucuma
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 3 cups powdered sugar
- 2 Tbsp Suncore Foods Pink Pitaya Supercolor Powder
- 5-6 Tbsp plant-based milk
- Preheat your oven to 350°F and spray a donut pan with non-stick spray.
- In a large bowl, combine the sugar, milk, flax eggs, vanilla, and applesauce. Sift in the flour, Epic Protein powder, baking powder, salt, and nutmeg and gently mix the ingredients together until no flour pockets remain.
- Fill a pastry bag or large zip top bag with the batter. Pipe the batter into each donut well, filling to the top.
- Bake donuts at 350°F for 10-11 minutes or until a toothpick inserted into a donut comes out clean.
- Allow donuts to cool in the pan for 5 minutes before carefully removing to a cooling rack.
- Repeat until all 12 donuts are baked and cooled.
- For the glaze: in a small bowl, combine the powdered sugar, Pink Pitaya powder, and 5 Tbsp of milk. Stir until no sugar lumps remain. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
- Dip the top of each donut in the glaze, shaking off any excess. Immediately flip the donuts over and place back
on your cooling rack to set. Alternatively, you can spoon and smooth the glaze over the tops of each donut.
- Enjoy the donuts immediately!
Store leftovers in an airtight container in the refrigerator (so the glaze doesn’t melt).
2 flax eggs = 2 Tbsp flaxseed meal + 6 Tbsp warm water; mix and allow to thicken for 5 minutes
Vegan egg replacer powder will also work in this recipe.
You won’t use all of the glaze, but if you plan to dip the donuts, you will need extra to make the dipping process