Amazing Vegan Red Velvet Ring Donuts
Light and fluffy amazing vegan red velvet donuts that take less than 30 minutes from prep to plate. No yeast and no deep fryer required. These are a breeze to make and are the perfect treat for any occasion. Check out the recipe notes for some extra tips.
Equipment
- Donut Pan 2 x 6 cavity pans
- Spoon
- Large Glass or Mason Jar
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the vegan buttermilk
- 175 mililitres Plant Based Milk see note
- 1 tbsp Apple Cider Vinegar
For the donut batter
- 240 grams Cake Flour (2 US cups)
- 140 grams White Sugar (Just short of 3/4 US cups)
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp Cocoa Powder
- 30 gram Plant Based Butter (unsalted) (2 tbsp - melted)
- Red Food Colouring approx 10 drops
- Additional butter for greasing
For the icing glaze
- 200 grams Icing Sugar (1 2/3 US cups)
- 50 mililitres Plant Based Milk
- Sprinkles for decoration
Instructions
Prep:
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients and equipment.
Making the donuts:
- Make the buttermilk by combining the plant based milk and vinegar in a measuring cup. Let it sit for 10 minutes while it curdles.
- Stir in the melted butter and food colouring to the buttermilk.
- Add all of the dry ingredients to your mixing bowl and stir to combine.
- Add the wet ingredients to the mixing bowl. Mix until fully incorporated.
- Transfer half of the batter to a piping bag, using a glass to hold the bag.
- Grease your donut pans liberally with plant based butter.
- Cut the end off the piping bag and pipe your batter in to each donut cavity. I usually do two circles per cavity and half the batter will be enough for 6 donuts.
- Refill your piping bag with the remaining batter and fill the next pan.
- Bake both pans at the same time for 10 minutes. They will feel slightly springy on top.
- Allow the donuts to cool for 5 minutes before turning out on to a cooling rack.
Making the glaze:
- If you are glazing the donuts, let them cool completly before glazing.
- Combine the icing sugar and milk to make a smooth, pourable consistency.
- Pop a piece of parchment paper under your cooling racks and then drizzle the glaze over your donuts.
- Add sprinkles if desired.
- Enjoy!
Video
Notes
- This recipe makes 12 ring donuts. It can also be used to make a batch of cupcakes or a 6" cake.
- Check out the full recipe post for substitution information.
- These donuts are best enjoyed on the day of baking but will store well in an airtight container in the fridge for up to 3 days.
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