Since it is Valentine’s week, I am using that as an excuse to make all things pink and girly. Yes, that includes making cards and whatnot, but desserts are part of that too. I had already made some chocolate, so it was time to whip up something else so I have a nice variety. I decided on doughnuts. I just made a cake last week for my blogaversary, so I wanted something a little easier. Baked doughnuts did the trick! I still kind of get my cake, but no careful frosting involved and I get to enjoy them faster.
I have been wanting to make something with white chocolate and rosewater for a while, so I thought I would include both in these. I also wanted to include berries because they are so heavenly with that flavor combination. For the batter, I started off with a simple vanilla doughnut batter. I used whole wheat pastry flour this time, but you could use a gluten free all purpose baking flour if you prefer that. I added in some berry powder that I made with freeze dried berries, and a bit of rosewater and it was heavenly!
The batter tasted amazing even before baking, and smelled even better when it was in the oven. I could not wait to try the doughnuts, but I first had to let them cool then unmold and glaze them. Because what’s a doughnut without a glaze or frosting? Not a fun doughnut that is for sure. I just love looking at all of the doughnuts with their beautiful glazes and colors. So pretty. This isn’t a fried doughnut like most of the ones you find in the shops, but I still wanted it to be pretty.
Raw Guru recently sent me some of their cacao butter and coconut butter, so I figured they would be perfect for a white chocolate flavored glaze! Since cacao butter is a must in white chocolate. I mixed them with a little rosewater, vanilla, maple syrup and berry powder and it was just right for a glaze. I could not wait to try the finished doughnuts! They were sooo good! Soft and cakey with the scent of vanilla and rosewater plus the sweet berry flavor, totally heavenly! I hope you all have a wonderful Valentine’s Day!
Vegan Vanilla Berry Rose Doughnuts
Makes one 6 inch cake
one 6 inch cake pan
- 3/4 cup organic whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup maple sugar
- 2 Tbsp strawberry or raspberry powder*
- 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
- 1 tsp pure vanilla extract
- 2 tsp rosewater
- 1 Tbsp cider vinegar
White Chocolate Icing:
- 1/4 cup plus 2 Tbsp Tbsp melted Raw Guru coconut butter
- 2 Tbsp melted Raw Guru cacao butter
- 2 Tbsp maple syrup
- 2 tsp rosewater
- 1/2 tsp pure vanilla extract
- 1 tsp strawberry or raspberry powder*
- 3-4 Tbsp filtered water or as needed
- Freeze dried strawberries and raspberries
- Preheat the oven to 350F degrees and position rack in center of oven.
- Oil a doughnut pan.
- Whisk flour, baking soda, sea salt, and sugar and strawberry powder in a large bowl to blend well.
- Whisk coconut milk, vanilla extract and rosewater together in small bowl to blend well, then whisk into the flour mixture until well blended.
- Whisk the cider vinegar into the batter.
- Transfer the batter to prepared pan.
- Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes. Remove from oven and let cool completely.
- To make the glaze, whisk together all ingredients except the water. Then whisk in the water until smooth and uniform. If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
- Spoon the glaze over the doughnuts, and sprinkle with freeze dried berries.
- Allow glaze to set, then enjoy!
Doughnuts keep stored in the refrigerator, covered for up to 1 week.
*If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.
*To make berry powder, place freeze dried berries in the blender and blend until they are a fine powder. I get my freeze dried berries at Trader Joe’s.
*This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).