Baked Avocado Donuts

Baked Avocado Donuts
Makes 18-24 donuts, depending on the size of your pan
  • 3 avocados (should yield 1 1/4 cups mashed avocado)
  • 1 tablespoon freshly squeezed lemon juice
  • 8 ounces Earth Balance, softened
  • 1 cup vegan granulated sugar
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup non-dairy milk (I used hemp)
  • 1/2 cup grapeseed oil
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3 cups vegan confectioners’ sugar
  • 1 cup vanilla almond milk
  1. Preheat your oven to 350 degrees fahrenheit and grease a donut pan with oil or cooking spray (I used grapeseed oil).
  2. Peel your avocados, remove the pits and cut the flesh of the avocados into small chunks.
  3. In a bowl, mash the avocado chunks with a fork and stir in the lemon juice.
  4. In a separate bowl, cream the Earth Balance and granualated sugar.
  5. Add in the avocado mash, apple sauce, non-dairy milk and grapeseed oil and mix on low speed until just combined.
  6. Combine the flour, baking powder and sea salt in another bowl
  7. Mix the wet ingredients with the dry ingredients on low-medium speed until combined.
  8. Spoon the batter into the donut pan, filling each cavity about 3/4 of the way to the top. I used my fingers to smooth the batter, but more sophisticated folks might want to use a small spatula or a piping bag to evenly distribute the batter.
  9. Bake for 10-12 minutes, until the edges begin to brown 
  10. Remove from oven and allow to cool to room temperature.
  11. Make the frosting by mixing the confectioners' sugar and almond milk on low-medium speed until smooth.
  12. Drizzle, eat and repeat.