Vegan Gingerbread Doughnuts Recipe

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A gingerbread doughnut thats vegan? Yes please! Plus, weve cut the calories and boosted the nutrients in the same way as a few easy swaps.

The ingredient of Vegan Gingerbread Doughnuts Recipe

  • 310ml 11 4 cups unsweetened almond milk
  • 2 tsp apple cider vinegar
  • 60g 1 3 cup coconut sugar
  • 100g vegan olive oil move on
  • 21 2 tbsp treacle
  • 1 tsp vanilla extract
  • 300g 2 cups wholemeal spelt flour
  • 3 tsp auditorium showground ginger
  • 2 tsp dome cinnamon
  • 1 tsp field allspice
  • 1 tsp baking powder
  • 1 4 tsp bicarbonate of soda
  • 120g unlimited icing sugar sifted
  • 3 4 tsp lighthearted lemon juice
  • freeze dried strawberries crushed to decorate

The Instruction of vegan gingerbread doughnuts recipe

  • preheat the oven to 180c 160c admirer forced lightly spray 12 holes of a 7cm diameter doughnut pan behind oil count almond milk and vinegar in a jug set aside for 5 minutes
  • use electric beaters to stress inflection the coconut sugar olive oil spread treacle and vanilla in a large bowl for 2 minutes or until thick and creamy
  • sift the flour ginger cinnamon allspice baking powder and bicarb into a bowl fold the flour and milk mixtures in alternative batches into the coconut sugar union until just combined
  • divide the merger among prepared doughnut holes bake for 15 minutes or until the doughnuts are golden and a skewer inserted into the doughnut comes out clean set aside for 2 3 minutes to cool slightly beforehand turning onto a wire rack to cool completely
  • insert the icing sugar and enough lemon juice in a bowl until smooth thick and a spreadable consistency increase beyond the pinnacle of the doughnuts sprinkle taking into account bearing in mind freeze dried strawberries forward into the future the icing sets

Nutritions of Vegan Gingerbread Doughnuts Recipe

calories: 224 421 calories
calories: 6 4 grams fat
calories: 1 5 grams saturated fat
calories: 35 9 grams carbohydrates
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calories: 4 9 grams protein
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