Vegan Pastel Donuts

Donuts:

• 2 cups of wholemeal flour (or flour of choice apart from buckwheat or coconut flour)
• 3/4 cup of stevia powdered sugar
• 2 tsp of baking powder
• 1 1/4 cup of soy milk or milk of choice
• 2 tbsp of melted coconut oil
• 2 tsp of pure vanilla extract
• vegan butter for greasing the donut moulds

Icing:

• 1 can of coconut cream refrigerated
• 1/2 tsp of beetroot powder
• 2 tbsp of stevia powdered
• 1/4 tsp of blue spirulina

Directions

1. Pre-heat your oven to 200 degrees Celsius and put your coconut cream in the fridge if you haven’t done so already. (Tip: I always keep one can in the fridge)
2. Grease your donut moulds with vegan butter.
3. In a mixing bowl, mix the flour, stevia and baking powder together.
4. Add in the vanilla, soy milk and mix it together.
5. Add in the coconut oil and pour in the moulds almost to the top.
6. Cook in the oven for 15-20 minutes or until light golden.
7. Leave them to cool down for one hour out of the moulds
8. For the icing, scoop the hard coconut cream from the top of the can and divide into 2 bowls (if you wish to have the blue and pink- or one bowl otherwise).
9. Add in 1 tbsp of stevia in each bowl and the beetroot/ blue spirulina powder. Whisk well and dip each donut in the cream. Use a spoon if needed to spread the icing. Best eaten on the day or ice them just before serving.