This recipe combines two of our favourite things: carrot cake and doughnuts. These doughnuts are light, fluffy and spiced with gorgeous nutmeg and cinnamon.
- Aquafaba is the juice from a tin of chickpeas and it gives our doughnuts their lovely light texture. It’s important you use unsalted tinned chickpeas, otherwise your doughnuts might taste a little salty!
- You’ll need a doughnut mould tray. We use a shallow tray, which makes 8 relatively small doughnuts.
- 130 g (4.6 oz) plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp aquafaba
- 50 ml (1.7 fl.oz) maple syrup
- 55 g (1.9 oz) vegan margarine, plus extra for greasing
- 65 g (2.3 oz) light brown sugar
- 1 tsp vanilla extract
- 90 g (3.2 oz) carrot, grated
For the icing:
- 1 cup icing sugar
- 2 tsp lemon juice
- 2 tsp plant-based milk
- Preheat the oven to 180°C fan / 400°F and lightly grease the doughnut tray with a small amount of vegan margarine.
- Combine the flour, baking powder, cinnamon and nutmeg in a mixing bowl.
- In a separate bowl combine the aquafaba, maple syrup, margarine, sugar and vanilla extract.
- Transfer the wet mixture to the dry ingredients in the mixing bowl, and combine. Then add the grated carrot and mix again until all the ingredients have combined.
- Spoon the cake mixture into the doughnut moulds until each mould is roughly 2/3 full.
- Place the doughnut tray in the oven and bake for 15 minutes.
- Remove the doughnut tray from the oven and leave to cool for 5 minutes.
- Meanwhile, combine the icing ingredients together in a medium sized bowl until smooth. The consistency should be slightly thick so the icing sticks to the doughnuts. If your mixture is too runny, simply add some more sugar.
- Once cooled enough to touch, remove the doughnuts from their moulds.
- Dunk the bottom of the doughnuts (which will be the smoothest side) in the icing and gently lift it out. Use a fork to hook the doughnuts out, if you prefer.
Did You Make This Recipe?
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So far it sounds Could I use almond flour instead? Or other flour not nessesery wheat flour?
Hi Tina, we haven’t made the recipe using almond flour so we can’t say for sure. There’s some info here for using almond flour: http://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour Let us know how it goes. Best, Roxy (So Vegan)
Hi did you end up making these with almond flour? Would like to try making these with almond flour as well.
Yes, I did ….worked out well. They weren’t so puffy a little bit flatter. I suppose because of no wheat involved . If you don’t maintain a vegan diet then you can add one egg I reckon.
But if you use an egg then don’t use the aquafaba
Okay thanks yes I’m vegan so I won’t use an egg. My mom is gluten free so I wanted to make these so she could eat them as well. Thanks!
Maybe if you find them to flat ( i don’t mind ) try to add a bit topicia flour or baking Soda for the rising. Only an idea …I will try it my self next time. and please let me know how yours turned out. Thanks
Hi Roxy (So Vegan)! Can the Aquafaba be substituted for another ingredient. I am new at the veagan-plant based and i really like to make this recipe. Thx in advanced!
Hey Angelica! You can try subbing this for plant-based milk instead. The texture will be slightly less light and fluffy, but it’ll still turn out great!