Description
Delightful vegan donuts made with wholesome ingredients, embodying the flavors of traditional carrot cake.
Ingredients
Scale
- 1/2 cup mashed banana (125g)
- 1/2 cup grated carrots (55g)
- 1/2 cup almond butter
- 1/3 cup water
- 2 Tbsp maple syrup
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup cassava flour (72g), spooned & leveled
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup coconut cream
- 2 Tbsp powdered sugar (or powdered monk fruit)
- 1 Tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp ground ginger (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prep the donut pan with avocado oil or coconut oil.
- Mix the mashed banana, grated carrots, almond butter, water, maple syrup, avocado oil, vanilla extract, and apple cider vinegar in a bowl.
- Combine the cassava flour, cinnamon, baking soda, and salt in another bowl.
- Add the dry mixture to the wet mixture, stirring until just combined.
- Fill the donut pan with the batter, about 3/4 full.
- Bake for 15-18 minutes, then cool in the pan for 5 minutes before transferring to a wire rack.
- In a small bowl, combine coconut cream, powdered sugar, melted coconut oil, and ground ginger to make the icing.
- Drizzle or dip the top of each donut in the icing once cool.
Notes
These donuts can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg