Vegan donuts gluten free (30 minutes)

Incredibly fluffy, moist and gluten-free vegan donuts with an irresistible icing of powdered sugar and lemon juice. Quickly made, lactose-free, oil-free if desired and guaranteed delicious.

Prep Time 15

Cook Time 15

Total Time 30

Servings Donuts

Calories 265kcal

Ingredients

FOR THE DONUTS:

40 g Almond flour alternatively a little more buckwheat flour or gluten-free flour mixture
60 g Buckwheat flour
60 g gluten free flour mix I use a ready-made gluten-free flour mix here
60 g Raw cane sugar or other sugar of your choice
1 tbspn Baking powder
½ tbspn Baking soda
Pinch of salt
30 ml Oil alternatively apple pulp, or an apple-mango pulp, tastes really good even without oil
60 ml Plant milk
60 ml Sparkling water important the water must contain a lot of carbonic acid, otherwise the sodium bicarbonate will not be activated

TOPPING:

100 g Powdered sugar
2-3 tbspn Lemon juice
Pistachio puree to taste
Chopped pistachios to taste

Metrisch - Tassenangaben

Instructions

Grease donut pan (as needed) and set aside.
Preheat oven to 200 degrees convection.
Provide a baking bowl, add in almond flour, gluten-free flour mixture, buckwheat flour, raw cane sugar, baking powder, baking soda, bourbon vanilla and a pinch of salt and stir with a whisk until everything is well combined and lumps are dissolved.
40 g Almond flour, 60 g Buckwheat flour, 60 g gluten free flour mix, 60 g Raw cane sugar, 1 tbspn Baking powder, ½ tbspn Baking soda, Pinch of salt
Add oil or apple pulp, vegetable milk, and sparkling water and stir until a smooth batter is formed.
30 ml Oil, 60 ml Plant milk, 60 ml Sparkling water
The dough should have a similar consistency as in the video. Not too liquid (otherwise be sure to add some more flour) or too solid (in which case add a little more vegetable milk).
Fill dough into a piping nozzle (see video) and squirt six even donuts into the mold. Alternatively Take a freezer bag and cut off a small corner (but only in an emergency due to the plastic problem). It is best to use a reusable piping nozzle (or piping bag).
Put in the oven and bake for 15 minutes.
Let cool briefly and carefully scrape out with a silicone scraper.
For the SUGAR CASTING Mix the powdered sugar with the lemon juice and stir until smooth. Dip donuts and set on a cooling rack.
2-3 tbspn Lemon juice, 100 g Powdered sugar
Optionally decorate with pistachio mush and chopped pistachios.
Pistachio puree to taste, Chopped pistachios to taste
Serve and enjoy!
Store remainder (if any) in an airtight box in the refrigerator for up to 3 days. Can be kept frozen for up to one month.

Nutrition