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Pretty in pink baked donuts

Serves: 12
Prep: 10
Cook: 12

    Try these yummy baked donuts at your next get foodie get together with the girls.

    Ingredients

    • 1/2 cup So Good™ Unsweetened Cashew Milk
    • 1/2 cup brown sugar, lightly packed
    • 1/4 cup olive oil
    • 2 eggs
    • 1 tsp vanilla essence
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/4 tsp ground cardamom
    • 1/4 tsp salt
    • 1 1/2 cups plain wholemeal flour
    • 1 1/2 tsp baking powder
    For the glaze
    • 1/2 cup brown sugar
    • 1/4 cup So Good™ Unsweetened Cashew Milk
    • 1 tsp margarine or dairy-free spread
    • 1/4 tsp cinnamon
    • 4 drops pink food colouring

    Method

    1. Preheat oven to 180°C (350°F). Spray a 12-hole doughnut tin with a bit of cooking oil.
    2. In a mixing bowl combine cashew milk, sugar, oil, egg, vanilla, spices and salt. Whisk until smooth. Add flour and baking powder, then whisk again to just incorporate.
    3. Transfer batter into a large measuring jug with a spout (or a piping bag). Carefully divided into prepared doughnut tin holes.
    4. Bake for 8 minutes until a toothpick comes out clean. Cool in tin for 1 minute, then loosen edges and turn out onto a rack to cool completely.
    5. To make the pink glaze sauce, gently heat sugar and milk in a small pan. Simmer for 3–5 minutes, stirring regularly, until mixture begins to thicken and darken in colour. Remove pan from heat and stir through margarine, cinnamon and food colouring . Drizzle doughnuts with the glaze, or carefully dip tops then transfer to a rack to set.

    Tips

    • If you don’t have a doughnut tin, these bake perfectly as muffins too.
    • Spices (cinnamon through cardamom) can be substituted with 2 tsp ground mixed spice blend if preferred.
    • If glaze reduces a bit too much, whisk in a splash of warm water to thin.

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