Vegan Pina Colada Baked Donuts
National Donut Day!!
Hey, y’all! We love us some fried sugary dough just as much as the next gal. We even fully condone peeps celebrating the sinful confection with a legit holiday. Honestly, what American kid does not have genuine memories of road trip donuts or lazy Saturday morning binges?
Haha, in my family, donuts were a serious thing. Born in America and then moved to France at the tender age of 13 (I think), my mom seriously became nostalgic for anything that came close to resembling the American donut. She was surrounded by deliriously decadent French pastries, and all the girl wanted was a maple bar or an apple fritter. Well, you can only imagine what a craving that created in her when she was an adult back in the US. Hahaha, basically all of our road trips began before sunrise with a stop for a baker’s dozen and some milk. I vividly remember so many experiences of piling into the car, pajama clad and surrounded by pillows, and trying for a third donut only to feel sick as I tried to fall asleep. Needless to say, my personal relationship with donuts is a bit more complicated. LOL. So, for donut day, this girl decided to make a vegan baked donut. With less than two teaspoons of processed sugar per donut, I can feel good about having two for sure (maybe still not three though :/ ).
Vegan Pina Colada Baked Donuts
1/2 cup dates, pits removed
1/2 cup unsweetened pineapple juice
2 tablespoons apple cider vinegar or lemon juice
1 1/3 cups coconut cream
1 teaspoon vanilla
2 1/5 cups all purpose flour
1 teaspoon salt
1 tsp baking powder
1/2 teaspoon baking soda
1/4 cup pineapple chunks, unsweetened
2 tablespoons coconut cream
1/2 cup powdered sugar
toasted coconut for garnish
(Oh my gosh! Mortification! Please disregard my chipped polish and seemingly dirty fingers….gahhhhhhh! I had just finished building a screen door made from pallet wood and then torching it for some cool Shou Sugi Ban finish. That soot just does NOT come off easily…but the polish apparently does! LOL)
Now that you are all staring, let’s get back to these crazy delicious, soft and cakey donuts, please. Since our temps have been so warm outside, I was inspired to go a little tropical. Besides, doesn’t the combo of pineapple and coconut just scream summer? Here we go:
- Preheat the oven to 350* F
- In a bowl, combine the coconut cream and apple cider vinegar.
- In another bowl, combine the flour with all the dry ingredients. Giving them a quick stir.
- In a processor, blend together the dates with the pineapple juice. If you are special like me, you may find yourself fishing out date seeds when you hear the blades clanking. Whoops!
- Add the puree and vanilla into your coconut cream mixture. Stir til combined.
- All at once, add the wet ingredients to the dry. Then, simply mix until combined. I like to kinda fold the wet ingredients in with the dry…so that I get everything moist but I do not over stir (which would build up the gluten and make my donuts less tender…no bueno!)
- Now get ready to bake!
Using a large tipped pastry bag or a gallon Ziplock bag that you have cut a corner on, pipe the dough right into your donut pan. I used some coconut oil spray to make sure there was no stick edge (that’s a real word peeps…seriously. Well, at least in the world according to Chanda). Bake at 350*F for about 10 minutes (I used a toothpick just like you do with cupcakes to make sure they were done. After inserting the toothpick into the donuts, the toothpick was clean! Time to pull them out and get ’em ready for some jazzing-up!)
Puree all the glaze ingredients until they are smooth and lemony colored. Dunk both sides of the baked donuts in the glaze and then dredge them in the toasted coconut. It’s a messy job, but someone’s got to do it! YUM
Oh mama mia! These are so dang good! The dough is perfectly tender and moist while the glaze offers just enough sweetness. Happy tastebuds and some literally happy bellies!
Oh, and Happy Donut Day!!