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Baked Beetroot Donuts

Seriously, who would have thought that beetroot makes delicious donuts? But they do! I was inspired by my friend Jo to create something with beetroot in it and the first thought that leapt in my mind was – beetroot donuts! “Can you pull it off, Keren?” asked my inner voice. Hell, yeah! Challenge accepted.

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Too easy! I can’t believe how well these donuts turned out. Not only are these some of the easiest donuts to make, they’re also some of the quickest. All you need to do is blend the beet with the wet ingredients, and mix in with the dry ingredients, and voila – you have a delicious, incredibly cute pink-coloured batter.

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I wish they retained that pink hue a bit more but they turned a bit brown after baking. However, you can top them with some pink beetroot frosting, using only coconut butter, sugar and a little of beetroot juice. Don’t they look adorable? As you can see, I’m shocking at decorative frosting (as is evident from my squiggly, worm-y  stripes), but the good thing is that the donuts are delicious on their own!

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Honestly, I hope you try this Baked Beetroot Donut recipe!

  • It’s healthy
  • Delicious
  • Dairyfree
  • Eggfree
  • Baked, not fried

And it takes less than 10 minutes to put together, and around 10 more minutes in the oven.

So if you ever have some leftover beetroot and you’re craving some healthy sweets, make these Baked Beetroot Donuts. You won’t regret it.

Baked Beetroot Donuts (Vegan)
 
Prep time
Cook time
Total time
 
Serves: 12 mini donuts
Ingredients
Dry Ingredients
  • 1 cup plain flour (or gluten free flour for 
gluten-free option)
  • 3 tbsp. coconut sugar
  • 1 tsp. baking soda
  • ¼ tsp salt
Wet Ingredients
  • 100g baby beetroot (peeled and cooked), I use vacuumed beets from LoveBeets but you could also use canned beets.
  • ¼ cup melted coconut oil
  • ¼ cup soy milk, room temperature
  • ½ tsp. vanilla extract
  • 1 tbsp. chia seed mixed with 3 tbsp water, let sit for 5 min
  • ½ tsp. vanilla extract
  • 1 tbsp. apple cider vinegar
  • Zest of 1 lemon
Method
  1. Preheat the oven to 180 C.
  2. Add all wet ingredients into a blender and blend until well combined.
  3. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Stir in the blended wet ingredients and mix until just combined.
  4. Scoop 1 tbsp onto mini donut pan. Smooth the surface with the back of the spoon. Make sure to fill the pan ½ full or you will have mushroom-shaped donuts instead.
  5. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for 5 minutes, then remove the donuts from the pan.
Notes
Variation : add ⅓ cup of desiccated coconut and 2 tablespoons of soymilk
These donuts freeze well so you can make a double batch and freeze them, if you can wait that long. They last about a month in the freezer.
Frost with pink beetroot frosting. Mix 2 tablespoons of coconut butter, 1 tablespoon of caster sugar or your favourite sweetener and a few drops of beetroot juice to get your desired pink hue

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

 

Keren x

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