Pink Velvet Vegan Donuts
Vegan donuts that actually taste like velvet cake? Yeah, it’s possible. The trick is getting that tender crumb without eggs or dairy.
Beetroot powder gives these their gorgeous pink color naturally. No artificial dyes needed.
Aquafaba Creates the Magic
Aquafaba replaces eggs here and does it brilliantly. Use the thick liquid from canned chickpeas – not the watery stuff from cooking your own. Whip it until foamy before adding to your batter. This creates the light, airy texture that makes these donuts feel special instead of dense.
Highly Recommended
Temperature Controls Everything
Your oil needs to stay at exactly 350°F. Too hot and the outside burns while the inside stays raw. Too cool and they absorb grease like sponges. Use a thermometer and adjust your heat constantly. Fry just two donuts at a time so the temperature doesn’t drop.
Why Beet Powder Beats Food Coloring
Beet powder gives you that deep pink without the metallic aftertaste of artificial colors. Start with one tablespoon and add more if you want deeper color. It also adds subtle earthiness that balances the sweetness perfectly. Don’t skip sifting it or you’ll get clumps.
Getting That Perfect Pink Shade
- Test your beet powder color by mixing a small amount with powdered sugar first – some brands are more vibrant than others.
- Save donut holes and fry them too – they make perfect bite-sized treats and cook in just 60 seconds per side.
Frequently Asked Questions
Which oil works best for frying these donuts?
Vegetable or canola oil both work perfectly. Their neutral flavor won’t compete with the delicate vanilla and beet flavors in the donuts.
Will store-bought aquafaba work the same way?
Absolutely. Canned chickpea liquid is actually more consistent than homemade. Just make sure it’s the thick, viscous liquid, not watery.
How long do these stay fresh after glazing?
Best eaten within 24 hours. Store uncovered at room temperature – covering them makes the glaze sticky and the donuts soggy.
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Pink Velvet Vegan Donuts
Equipment Needed
- Large heavy-bottomed pot
- Candy thermometer
- Donut cutter or 3-inch round cutter
- Slotted spoon
- Wire cooling rack
- Large mixing bowls
Instructions
- Heat oil: Heat vegetable oil in heavy-bottomed pot to 350°F. Monitor with candy thermometer throughout cooking.
- Mix dry ingredients: Whisk flour, sugar, baking powder, salt, and beet powder in large bowl until no lumps remain.
- Whip aquafaba: Whip aquafaba with electric mixer for 2 minutes until foamy and doubled in volume.
- Combine wet ingredients: Combine whipped aquafaba, almond milk, melted coconut oil, vanilla, and apple cider vinegar in separate bowl.
- Make batter: Pour wet ingredients into dry ingredients. Stir just until combined – don’t overmix or donuts will be tough.
- Roll and cut donuts: Turn dough onto floured surface. Roll to 1/2-inch thickness. Cut with donut cutter, re-rolling scraps once.
- Fry donuts: Fry donuts 2 at a time for 90 seconds per side until golden brown. Maintain oil temperature at 350°F.
- Cool donuts: Transfer to wire rack with slotted spoon. Cool completely before glazing, about 15 minutes.
- Make and apply glaze: Whisk powdered sugar, almond milk, vanilla, and beet powder until smooth. Dip each donut face-down in glaze.
Nutrition Facts
Per Serving (1 donut)
