Vegan Carrot Cake Donuts with Ginger Glaze
Ingredients:
- Vegan carrot cake donuts:
- 1 1/2 cup flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup aquafaba (the liquid in a can of chickpeas)
- 1/3 cup applesauce
- 1/2 cup shredded carrots
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- Ginger glaze:
- 1 cup water
- 1 cup sugar
- 1/4 cup chopped or thinly sliced ginger
- 1 cup powdered sugar
Instructions:
- Vegan carrot cake donuts:
- Preheat oven to 375 degrees F and grease a donut pan.
- Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt in a small bowl and set aside.
- Beat the aquafaba with a mixer until soft peaks form (it'll look similar to egg whites when beaten).
- Combine the aquafaba, applesauce, carrots, coconut oil and maple syrup until smooth.
- Whisk in the brown sugar.
- Add the dry ingredients to the wet and whisk just until combined.
- Divide the batter evenly in the donut pan (I find that it's easiest to pipe the batter into the pan).
- Bake at 375 degrees F. for 10-12 minutes or until a toothpick comes out clean.
- Let the donuts cool completely before glazing.
- Ginger glaze:
- Combine all ingredients in a small saucepan and bring to a boil over medium-low heat.
- Reduce heat to low and cook for 30 minutes, until syrup has formed and the ginger is softened/candied.
- In a small bowl, combine the powdered sugar with 3 Tablespoons of the ginger syrup, stirring until smooth.
- Dip the donuts in the glaze and let dry. You can include pieces of the candied ginger on the donuts if you are a big fan of ginger. It's not everyone's thing, and I was serving these for brunch so I left it off.
- Use the ginger syrup to make delicious mimosas by combining equal parts of your favorite juice and champagne, a little bit of the ginger syrup (add to taste) and garnish with berries.