Donuts are an amazing food; they can cheer you up when you’re feeling down and they are a go-to food for parties and celebrations. Loved by young children and old farts alike, donuts are delightful – and these vegan raspberry donuts are no exception!
I talked about making donuts for near on a week before I actually got together the motivation to do it. I expected it to be a long and arduous affair but in reality, it’s a fairly quick process (only about 45 minutes from start to finish) considering there are quite a few ingredients. But, not to worry, with the exception of a few things, all of the ingredients are pretty standard pantry items that you probably already have lying around.
The only things you might need to pick up are fresh raspberries, full-fat coconut cream, and vegan sprinkles, if you like. Vegan donuts always seem to taste exponentially better when you top them with some sprinkles and it makes them better for taking photos, too – in my humble opinion.[amd-zlrecipe-recipe:138]
Since these are baked and not fried in oil they are, I’m going to say, healthy vegan donuts; if such a thing exists. They also keep really well. I’ve had the leftovers (I know, right?! How did I restrain myself???) stored on the counter in a plastic container for two days now and they are just as tasty as the day they were baked. But no one will fault you if they don’t last that long – it’s understandable. 😉
I modified this recipe from the most lovely and wonderful @AVirtualVegan Also, this recipe uses weights rather than the more standard American measuring units of cups for several of the ingredients, though it still calls for ingredients using tablespoons and teaspoons. So if you don’t have a kitchen scale, now is a good time to pick one up. They come in very handy for a ton of things—baking especially–and they’re fairly affordable as far as appliances go. Weighing your ingredient is actually a much more accurate way to bake, so give it a try and enjoy your vegan donuts.