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
- Preheat your oven to 350 degrees fahrenheit and grease a donut pan with oil or cooking spray (I used grapeseed oil).
- Peel your avocados, remove the pits and cut the flesh of the avocados into small chunks.
- In a bowl, mash the avocado chunks with a fork and stir in the lemon juice.
- In a separate bowl, cream the Earth Balance and granualated sugar.
- Add in the avocado mash, apple sauce, non-dairy milk and grapeseed oil and mix on low speed until just combined.
- Combine the flour, baking powder and sea salt in another bowl
- Mix the wet ingredients with the dry ingredients on low-medium speed until combined.
- 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.
- Bake for 10-12 minutes, until the edges begin to brown
- Remove from oven and allow to cool to room temperature.
- Make the frosting by mixing the confectioners' sugar and almond milk on low-medium speed until smooth.
- Drizzle, eat and repeat.