Vegan Pink Donuts (Dyed with Beets!)
These donuts are not only addictively delicious, but they are super healthy! They are baked (not deep fried) and they are dyed pink 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