that is a mouth full. but promise it is taste bud heaven!!
now the recipe we have to share with you all today is one recipe that we are thrilled to finally share! why you may ask? well it took us over 8 different recipes to get it just right.
have you ever had that recipe or creation that you made and it turned out great the first time…but then you try to re-make it and it turns out crappy?
well
this was that kind of recipe for us
we spent days and hours trying to re-create that first recipe we made.
the donuts came out perfect. loved the rich vibrant red from the beets. and the texture was spot on.
we wrote everything out! why did it not turn out the second time we made it?!?!
we admit we were getting very frustrated in the kitchen. oh the joys of baking gluten-free sometimes.
we wanted a beet cake donut (c’mon who doesn’t want a beet in their donut?) that had a soft cake-like texture with a bold red color!
after many long hours and few failures lots of lessons of making the worst donut ever. we finally got the recipe to where we are completely head over heels for! and we think you will too! and these babies are baked not fried.
think red.
think sweet.
think creamy glaze.
think chocolate.
Pure2raw recipe: beet donut with a creamy cashew cardamom dip (gluten-free, vegan, soy-free)
bake-time: 16-20 minutes
tools needed: 6 ring donut pan (or could use a muffin pan), bowl, blender, plastic bag and scissors**
Makes 6 baked donuts
Ingredients:
- 2 tablespoon amaranth flour
- 1/2 cup millet flour
- 1/4 cup + 2 tablespoon tapioca starch
- 2 tablespoon flax meal (ground flax seeds)
- 2 1/2 teaspoon baking powder
- 3 tablespoon flax meal + 6 tablespoon water (to make flax gel) (or 2 eggs)
- 1/2 cup coconut sugar (or any sugar)
- 1 cup chopped roasted beets (about 2 medium/large beets)
- 1/2 cup buttermilk* (or yogurt may work)
Directions:
Pre-heat oven to 325 degrees.
Skin and chop your beets and roast in oven till a fork can pierce into them.
While beets are roasting, place the 3 tablespoons of flax meal with 6 tablespoons of water in a bowl. Let sit for 10 minutes to form a gel. Next make your buttermilk. *this is what we did: place one cup coconut milk into glass cup along with 2 tablespoons apple cider vinegar, let sit for 10 minutes.
Once beets are done roasting (ours went for about 20 minutes or so). Let beets cool slightly than place the 1 cup chopped beets into blender along with the 1/2 cup buttermilk. Blend till mixed (be patient this can take a few minutes).. Once you have your beet puree, place it aside.
Grab a large bowl and place all dry ingredients and sugar into bowl. Mix together. (note: it is 1 cup + 2 tbsp total flour, you may use any gluten free flour blend of choice, or use spelt flour). quick note: we spoon our flours into a measuring cup than level off with a knife.
Next add in your flax gel and beet puree to dry ingredients. Stir till well combined.
Batter will be thick and sticky but with a light airy texture to it.
Spoon your beet donut batter into your lightly oiled donut pan (or muffin liners) and bake for about 16-20 minutes. or till a toothpick comes out clean.
While the donuts are cooling on cooling rack. You can begin making the sinfully delicious cashew dip!
Pure2raw Recipe: cashew cardamom dip (gluten-free, dairy-free, vegan, soy-free)
Ingredients:
- 1/2 cup soaked and rinsed cashews pieces
- 1/4 cup coconut oil
- 2 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon cardamom (more or less for taste)
Directions:
Place all ingredients for cashew dip into a blender and blend till smooth and creamy.
Once smooth pour your creamy cashew dip into a bowl and get ready to dip your donuts.
and feel free to lick the bowl along the way… we did!
donut dipping time
after you have frosted all your gluten-free cake beet donuts into the cashew dip you may be thinking what can I do with the leftover dip?
well, you could just eat it straight… which we were just about to do but then we thought of adding in some cocoa to make a chocolate cream dip to finish off the donuts. brilliant
we ended up adding 2 tbsp of cocoa to the leftover cashew dip and stirred till combined.
next grab your super fancy piping bag a plastic bag and trim off the end with scissors
take your already frosted beet donuts and pip some chocolate cream on top.
have a little fun with the decorating part. there are no judges here
the kid in us came out when decorating these donuts- just like our donut bar.
that is it. and we promise it is worth it!
a rich creamy luscious cashew frosting soft cake donut. want one?
we were so thrilled to have created these super delicious gluten-free baked donuts that our taste buds were dreaming about. hope you enjoy them as much as we did
and do not worry if you are not a beet lover with the cashew ‘frosting’ on top you can’t even taste them!
now if that donut does not make you hungry or wanting a donut check out a few others of ours – we think we can make a donut fan out of you
pumpkin donut, savory avocado donut, lime coconut donut, chocolate mint donut, socca donut, even have one for our raw foodies out there – our raw donut holes
what can we say we are baked donut girls at heart
now I just need to get Michelle to learn to take less photos
till next time,
xoxo
L&M
{ 39 comments… read them below or add one }
I’m a HUGE beet fan and have been intimidated by making them to eat as just plain veggies. Perhaps if I tackle them in donut-form first I will be more successful
Thanks for this! You guys are so creative– it’s amazing!
Wow, these are beautiful!! They remind me of red velvet cake with cream cheese frosting
I am glad you stuck with it, these look worth it, and the color is beautiful! I still have not used my donut pans. this winter, for sure!
“I have not failed. I’ve just found 10,000 ways that won’t work.” -Thomas Edison
Looks soooo yummy!
So true Alex great quote xoxo
Those are beautiful. They’re red velvet donuts, without the chocolate … except for the yummy chocolate stripes on top
Yeah Michelle the food porn photos are making me CRAZY! haha! In a good way, I want those crazy!
Gosh, can I just come hang with you girls soon, have wine and eat donuts ; )
Happy Weekend to you both! Have so much fun with the Wedding Stuff!!!
Safe flights too! xoxo <3
These look so good! I bet you could even add cocoa powder to the batter and they would be just like red velvet cake except no food color needed. YUM!
Wow … just, wow! I’m speechless.
Love the beet thing y’all have going. So creative
Okay, it’s settled. I need to buy a donut pan STAT! Those look fantastic.
Sarah we just love our donut pan, so much fun making donuts sometimes!
looks amazing! I can’t wait to try the recipe. Thanks for sharing girls
Wow, I love everything about this. I love how you let out your sense of humor on your blog: you are so genuinely funny!
I’m not a donut person at all and don’t have a pan to make them, but I love the look and sound of these and may have to try anyway. The beets we planted are finally almost ready (late this year!)
love
Ela
Ela so jealous you get to grow your own beets!!!
What a great idea—-I’m sure it is amazing!
I love anything with cashew cream involved
There is so much that I love about this post! And I must say I love my donut pans – probably the best ‘unnecessary gadget’ I’ve bought for the kitchen. It’s completely necessary.
I don’t think I have all of the ingredients for these donuts, but I may just go make some of that frosting
Rachel we love our donut pan as well!!
Wowsers, those look fabulous. I KNEW i should have bought beets at the market today.
thanks Heathy!
I don’t know if I’ll be trying out the donut recipe (no donut mold and I’ve never had beets before…) but I will definitely be making the frosting! I’ll put it on some muffins or cookies or something
Kristin oh yes we plan on using that frosting for other yummy things as well
You girls are so inventive! I love beets and I love this recipe! I will definitely be trying this SOON! Thanks for sharing
thanks Meg we love our beets as well!
Oh my goodness! Those look amazing! They look like a red velvet donut! I wonder if you replaced some flour with cocoa powder, it would taste like it as well!
Maddy thanks and yes possibly that could work
Love the natural red color of these donuts! I just made some vegan pumpkin spice donuts (baked too) and was really happy with the results. I’m with Maddy, and would love to try this recipe with cocoa powder to see if it would make a Red Velvet Donut.
Eight batches – now that is a perfected recipe! They look gorgeous, but I have to confess, I just want a big spoonful of that frosting
These look SO incredible! I think I am going to have to go to the store tomorrow just to buy beets so I can make these!
I haven’t tried beets before but that looks delicious. The color of the donut reminds me of red velvet cupcake.
Wow, these look soo good! I love beets and I’ve been wanting to try making a beet cake…but every recipe I’ve seen so far is for a chocolate cake, which I’m not a fan of. So this recipe – combined with that amazing frosting – is just what I’ve been looking for!
glad we could help Genevieve!!
Could you give us a primer on nuts in general? Does one always need to soak nuts? Why? I heard that peanuts are scary because of the mold that grows on them…do you eat peanuts? what about roasting…does roasting kill the good fats? Its all very confusing and would love you to give us a guide on nuts. Oh, and coconut too! Is the unsweetened coconut shreds at Whole Foods bad as well? thanks tons
Barb thanks for all the questions and post ideas
but to go ahead and answer your first here you do not have to soak raw nuts it is just recommended. by soaking the nuts helps break down any inhibitors making it easier to digest. we do not eat peanuts! we have not eaten peanuts in several years, yes they do have a high risk of growing mold. roasting does kill some of the health benefits of the nuts, if you have roasted occasionally I think that is fine but try to stick with raw ones. and the shredded coconut flakes at the stores is not necessarily bad for you, we use it from time to time, but do not think it is really raw, so might be a little more processed. I hope that helps.
Not only did I find these to be delicious, but the recipe is easy to follow, which is refreshing. The flavors all blend together to create a taste that is very unique and yummy! I agree with other posters, the red color makes them very unique and appealing!
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How long do you soak the cashews for the cream recipe?
Heather, the cashews can be soaked overnight or just for a few hours. It helps soft then before blending into cream.
I just made them and they rsuper yummy….as I didn’t want to wait fr overnight soaked cashews I just boiled them in as little water as possible…..I lovedddd the cashew cream most
Thank fr such a great recipe
These look amazing! I am just starting to get into the world of vegan/raw/gluten free and I love your site! I have some questions about this recipe. Do you have to use those specific types of flour and if so can they be used in your other donut recipes? Second when you use the coconut milk do you mean the “so delicious” type in a carton or the thick and creamy kind that comes in a can? Thanks so much I can’t wait to hear from you so I can make these!!!
Matthew – you can use any gluten free flour blend, or any regular flour if not gluten free. we just find potato starch to be well in donuts to help lighten them up. and for the coconut milk yes the one out of a can!! full fat, creamy and wonderful!!
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