chocolate creamy cashew beet donut

by Lori and Michelle on September 8, 2011

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?


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.



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,



{ 39 comments… read them below or add one }

Brittany @ Itty Bits of Balance September 9, 2011 at 4:38 am

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!

Anna @ On Anna's Plate September 9, 2011 at 6:16 am

Wow, these are beautiful!! They remind me of red velvet cake with cream cheese frosting :-)

Kristina @ spabettie September 9, 2011 at 6:25 am

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! :)

Alex@Spoonful of Sugar Free September 9, 2011 at 6:32 am

“I have not failed. I’ve just found 10,000 ways that won’t work.” -Thomas Edison

Looks soooo yummy!

shannonmarie (rawdorable) September 9, 2011 at 6:57 am

Those are beautiful. They’re red velvet donuts, without the chocolate … except for the yummy chocolate stripes on top :-)

Katie September 9, 2011 at 7:24 am

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

Teresa September 9, 2011 at 8:13 am

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!

Liz @ Southern Charm September 9, 2011 at 9:07 am

Wow … just, wow! I’m speechless.

Love the beet thing y’all have going. So creative :)

Sarah @ Serotonin for Breakfast September 9, 2011 at 9:32 am

Okay, it’s settled. I need to buy a donut pan STAT! Those look fantastic. 😀

Tamikko September 9, 2011 at 10:15 am

looks amazing! I can’t wait to try the recipe. Thanks for sharing girls :)

Ela September 9, 2011 at 10:22 am

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!)

Lisa September 9, 2011 at 12:14 pm

What a great idea—-I’m sure it is amazing!
I love anything with cashew cream involved :)

Rachel @ Eat, Learn, Discover! September 9, 2011 at 1:37 pm

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 :-)

Heathy September 9, 2011 at 5:22 pm

Wowsers, those look fabulous. I KNEW i should have bought beets at the market today.

Kristin @ eat healthy. be happy. live well. September 9, 2011 at 5:41 pm

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 :)

Meg September 9, 2011 at 10:32 pm

You girls are so inventive! I love beets and I love this recipe! I will definitely be trying this SOON! Thanks for sharing :)

Maddy September 9, 2011 at 10:49 pm

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!

Pure2 September 10, 2011 at 5:09 am

Maddy thanks and yes possibly that could work 😉

Pure2 September 10, 2011 at 5:09 am

thanks Meg we love our beets as well!

Pure2 September 10, 2011 at 5:10 am

Kristin oh yes we plan on using that frosting for other yummy things as well :)

Pure2 September 10, 2011 at 5:10 am

thanks Heathy!

Pure2 September 10, 2011 at 5:11 am

Rachel we love our donut pan as well!!

Pure2 September 10, 2011 at 5:11 am

Ela so jealous you get to grow your own beets!!!

Pure2 September 10, 2011 at 5:12 am

Sarah we just love our donut pan, so much fun making donuts sometimes!

Pure2 September 10, 2011 at 5:12 am

So true Alex great quote xoxo

Jeanette September 10, 2011 at 10:13 am

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.

Alisa Fleming September 10, 2011 at 5:04 pm

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 :)

Isobelle September 10, 2011 at 9:54 pm

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!

Diana September 12, 2011 at 5:51 am

I haven’t tried beets before but that looks delicious. The color of the donut reminds me of red velvet cupcake.

Genevieve September 21, 2011 at 8:02 am

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!

Lori and Michelle September 21, 2011 at 8:59 am

glad we could help Genevieve!!

barb September 22, 2011 at 10:25 am

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

Lori and Michelle September 22, 2011 at 10:44 am

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.

Abigail October 16, 2011 at 12:09 pm

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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Heather Brandt October 31, 2011 at 12:33 pm

How long do you soak the cashews for the cream recipe?

Lori and Michelle October 31, 2011 at 3:40 pm

Heather, the cashews can be soaked overnight or just for a few hours. It helps soft then before blending into cream.

Ritika February 21, 2012 at 7:43 am

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

Matthew April 17, 2012 at 9:29 pm

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!!!

Lori and Michelle April 18, 2012 at 5:36 am

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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