Baked Coconut Hazelnut Vegan Donuts
Author: 
Recipe type: Donuts, Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 small donuts
 
Ingredients
  • Donuts
  • 2 flax eggs, 2 Tbsp ground flax seed + 4 Tbsp ‘Pure Cocobella Straight Up Coconut Water’, or any coconut water
  • 1½ cups gluten free all purpose flour
  • ½ cup caster sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ cup almond milk or hazelnut milk or any plant-based milk
  • ¼ cup ‘Pure Cocobella Straight Up Coconut Water’, or any coconut water
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla bean extract
  • Toppings
  • 2 cups icing sugar
  • 1-2 Tbsp ‘Pure Cocobella Straight Up Coconut Water’, or any coconut water
  • ½ cup roughly chopped hazelnuts
Method
  1. Donuts
  2. Preheat oven to 180ºC (356ºC). Grease a standard sized donut pan or a mini donut pan with coconut oil, I use a smaller sized pan with 12 donut pan. Set aside.
  3. Combined ground flax and coconut water in a small bowl, mix well. Set aside to thicken for 15 minutes.
  4. In a large mixing bowl, combine flour, sugar, baking powder and baking soda. Mix well to combine.
  5. Pour in milk, melted coconut oil and thickened flax egg.
  6. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed for 25 seconds until smooth and well combined.
  7. Spoon batter into a piping bag fitted with a medium sized round nozzle and pipe batter into donut pan, filling ⅔ of the way up the pan. You can also carefully spoon the batter into the pan.
  8. Bake for 12-15 minutes or until the surface of the donuts springs back when touched. You can also test it with a skewer inserted into the donut, it should come out clean.
  9. Cool in pan for 2 minutes.
  10. Carefully remove donuts and place on a wire rack to cool. Use a butter knife around the edges to help remove them.
  11. Toppings
  12. In a small mixing bowl, add icing sugar and 1 tablespoon of the coconut water, mix until well combined. Gradually pour in the other 1 tablespoon coconut water until it forms a thick smooth batter, adding more icing sugar if needed to thicken it up or coconut water to thin it out. The icing should be quite thick like a smooth frosting, not too thin.
  13. Once donuts have cooled, place the top side of one donut into the icing, carefully pick it up and let excess icing drizzle back into the bowl. Place back on wire rack. Repeat this step with remaining donuts.
  14. Before the icing completely sets, sprinkle over desired amount of chopped hazelnuts.
  15. Serve and enjoy!
Notes
Store in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/snacks/baked-coconut-hazelnut-vegan-donuts/