Vegan Ube Donut

Since I made ube jam, I’ve been trying to different ube recipes. This makes a more dense donut than other vegan donuts I’ve made, but my girls still liked it and had fun decorating them. Next time, I want to try making a non-vegan ube donut recipe by Lito Supply.

 

Vegan Ube Donut (~from Natures Beet)

 

Ingredients

Vegan Ube Donut

·        3/4 Cup of cooked Purple Sweet Potato (used ¾ cup ube jam)

·        1 cup All-purpose flour

·        1/2 cup sugar (used a little less than ½ cup of sugar because I was using ube jam)

·        1/2 tbs of baking powder

·        1/2 cup of almond milk (or nut milk of your choice) (used soy milk)

·        1 tbs apple cider vinegar

·        1 flax egg (1 tbs flax meal 3 tbs water)

·        1 tablespoon coconut oil

·        1 teaspoon vanilla extract (used ½ teaspoon vanilla extract and ½ teaspoon coconut extract)

·        1 teaspoon ube extract

·        pinch of salt

·        1 tsp cinnamon (used ¾ teaspoon cinnamon)

·        1/4 tsp nutmeg

 

Vegan Ube Glaze

·        1 cup powdered sugar

·        2-3 tablespoons soy milk

·        ½ teaspoon ube extract

 

Instructions

·        Preheat oven to 350 degrees F

·        Mix nut milk and apple cider vinegar and set aside

·        Mix Flour, sugar, baking powder, and cinnamon in mixing bowl

·        Melt Coconut oil until translucent in separate dish.

·        Mix together coconut oil, flax egg, and milk mixture

·        Combine your wet, dry ingredients, and purple sweet potato. Then mix well until smooth.

·        Grease a donut pan and pipe the mixture in each mold.

·        Bake for 18-20 minutes or until a toothpick comes out clean.

·        LET COOL FOR 15-20 minutes. Then top with your a simple glaze. (1 part liquid to 3 parts powdered sugar).

·        Make glaze: mix powdered sugar, soy milk, and ube extract.

·        Dip donuts in glaze and sprinkle with toppings.