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Parve
Easy
6 Servings
Allergens 
25 Minutes
Diets
All of your indulgent donut dreams will come true when you bite into these insanely delicious guilt-free donuts. (Yes! I said guilt-free!) I created these a few years ago when we had friends for dinner who were vegan. I wanted them to have something elegant, delicious, and a little fun, and these vegan donuts proved to be just the right choice. They were a big hit then, and to this day I continue to experiment with vegan donut flavors in my kitchen. The rose petals are the ultimate sprinkle on top. For vegans and non-vegans alike, these donuts taste even better than the “real” thing. Makes 6 donuts
1 cup all-purpose flour
1/2 cup Gefen Almond Flour
1/2 cup unsweetened cocoa powder, such as Gefen
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup full-fat oat milk or plant-based milk
1/4 cup Gefen Unsweetened Applesauce
3 tablespoons avocado oil
1/4 cup brown sugar
1/8 teaspoon Gefen Almond Extract
1/4 cup agave syrup
2 cups confectioner’s sugar
1 tablespoon strawberry jam
2 tablespoons plant-based milk
1 tablespoon warm water
edible rose petals, crumbled
Preheat the oven to 375 degrees Fahrenheit. Grease a six-cavity donut pan.
In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the oat milk, applesauce, avocado oil, brown sugar, agave, and almond extract and stir until combined. Spoon the mixture equally into each cavity in the donut pan, wiping away any excess with a paper towel.
Bake for 10 minutes, or until the donuts are puffy and bounce back when touched. Let cool on a cooling rack for five minutes. Remove the donuts from the pan, making sure the rounded “pretty” sides are facing up. Let the donuts cool completely.
Place a sheet of Gefen Parchment Paper underneath a cooling rack to catch the icing drippings.
In a medium bowl, mix together the confectioner’s sugar, strawberry jam, plant-based milk, and water until well combined and thick.
Dip the rounded side of each donut into the icing, submerging just enough to coat the top of the donut. Place each donut back on the wire rack. Repeat the icing dip for each donut, which will ensure thickly glazed donuts.
Sprinkle a pinch of the edible rose petals on top. Serve immediately or place the donuts in an airtight container in the fridge for up to 24 hours.
Reprinted with permission from The Modern Hippie Table by Lauren Thomas, The Collective Book Studio, October 2022.
Photography by by Kristy Horst.
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