Vegan Chocolate Donuts + Pink Beet Coconut Butter Cream Frosting

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  • ¾ cup all-purpose flour
  • ⅛ cup ground flax meal
  • ½ cup coconut sugar
  • ¼ cup cocoa powder
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ¼ cup almond milk
  • 1 Teaspoon vanilla extract
  • ¼ cup melted coconut oil
  • ½ cup beet puree
  • 1 Tablespoon maple syrup
  • 1 cup powdered sugar or powdered xylitol
  • 1/4 cup coconut butter or unsalted vegan butter
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon almond milk
  • beet juice
  1. DONUTS:
  2. Preheat oven to 175C (350F).
  3. Take a beet and peel the outside.
  4. Roughly chop the beet and place in food processor or blender.
  5. Add water about 1 Teaspoon at a time until there is enough liquid to allow the blender to create a puree.
  6. In stand mixer, sift flour, cocoa powder, coconut sugar into the mixing bowl and then add the flax, baking powder and baking soda.
  7. Fluff with whisk attachment.
  8. In medium mixing bowl, add almond milk, vanilla, coconut oil and maple syrup.
  9. Mix thoroughly.
  10. Add the wet ingredients to the mixer and mix on medium until thoroughly combined,
  11. Keep the mixer going and slowly add ½ cup of the beet puree.
  12. Take donut pan and lightly spray.
  13. Scoop donut mixture into the pan until evenly distributed.
  14. Bake for 12-15 minutes.
  15. Let cool on cooling rack.
  17. In medium mixing bowl, combine powdered sugar, vanilla and coconut (or regular) butter and mix with a hand mixer.
  18. Teaspoon at a time, add beet juice from the remaining beet puree to the frosting and continue to mix.
  19. Stop adding beet juice when the desired consistency and color is reached.
  20. Once donuts are cooled, frost and sprinkle with extra powdered sugar.
  21. Store in air-tight container on counter-top for 2-3 days.

For more tips and meal ideas, download our FREE 12 WEEK LEAN UP Healthy Eating Guide! Click here to download.

Original source: Erin - The Wooden Skillet

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