• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
Pea Hummus
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Desserts

Spooky Spiderweb Doughnuts

by Roxy, So Vegan October 25, 2018November 30, 2021
October 25, 2018November 30, 2021
Spooky Spiderweb Dough

This week the wonderful Leah from Norah’s Brownies paid a visit to the So Vegan kitchen and showed us how to create these spooky spiderweb doughnuts for halloween!

Leah’s version is gluten free, using gluten free self-raising flour and natural ingredients such as matcha, activated charcoal and dunaliella-salina to create the awesome halloween-esque colours.

These are quick and easy to throw together. If you don’t have a kitchen aid, you can simply use a food processor.

Bugs & hisses!

Roxy & Ben

Spooky Spider Web Doughnuts

Serves: 18 doughnuts Prep Time: 20 Cooking Time: 15 15
Nutrition facts: 200 calories 20 grams fat

Ingredients

Spooky Spiderweb Doughnuts

  • 350g (12.3oz) self-raising free flour (gluten-free optional)
  • 350g (12.3oz)  coconut sugar
  • 1 tbsp xanthan gum
  • 1 tsp ground nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 300ml (10.1 fl.oz) coconut milk
  • 240ml (8.1 fl.oz) vegetable oil
  • 300g (10.6oz) dairy-free white chocolate
  • 1 tsp matcha
  • 1 tsp activated charcoal
  • 1 tsp dunaliella-salina

Method

  1. Preheat the oven to 200°C fan / 425°F.
  2. Add the flour, sugar, xanthan gum, nutmeg, allspice and cinnamon to a food processor or kitchen aid and process until all the ingredients are combined. Then add the coconut milk and vegetable oil, and process until the mixture  turns into a smooth cake batter.
  3. Spoon or pipe the cake batter into silicon doughnut moulds until all the batter has been used up. Note, if using metal doughnut moulds, grease them with a little oil before adding the batter.
  4. Wet your fingers in a little water and smooth out the tops of the doughnuts. Bake in the oven for 15 minutes.
  5. Remove from the oven and leave the doughnuts to cool while you prepare the toppings.
  6. Add a little water to a saucepan on a medium-low heat and sit a bowl in the mouth of the pan, making sure the bottom of the bowl doesn't touch the water. Add 100g (3.5oz) of white chocolate to the bowl and leave it to melt, stirring occasionally. Then add in the matcha powder and stir until fully combined. Remove from the heat and set to one side.
  7. Melt another 100g (3.5oz) of white chocolate in a separate bowl over the water in the saucepan and stir in the dunaliella-salina. Remove the bowl from the heat and set to one side.
  8. Finally, sit another bowl in the mouth of the saucepan and melt the remaining 100g of white chocolate. Stir in the activated charcoal. Remove from the heat and add to a piping bag.
  9. Dip one doughnut at a time in either the matcha or the dunaliella-salina topping and place on a plate or cooling rack. Then snip the end of the piping bag with the charcoal topping in it so the hole at the tip is a few mm wide and pipe two circles around each doughnut. Then, run a tooth pick through both circles to create the spider-web effect.
  10. Leave the doughnuts to one side so the toppings set before devouring!
  11. These will keep for up to 5 days in an airtight container.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
donutsdoughnutshalloweenspiderwebspookyvegan
1 Comment
1
FacebookTwitterGoogle +Pinterest
Previous post
Breakfast Pots 3 Ways
Next post
Halloween Ghost Meringues

You may also like

Miso Chocolate Chip Cookies

September 13, 2022

Rum + Raisin Banana Bread

August 24, 2022

Chocolate Hummus

May 23, 2022

Vegan Tiramisu

May 4, 2022

Maple + Pecan Baklava

April 12, 2022

Chai Cake With Buttercream Frosting

February 23, 2022

Orange + Chocolate Pudding

December 15, 2021

Chocolate Babka

November 14, 2021

4 Ingredient Mango Sorbet

April 29, 2021

4-Ingredient Cookies

April 16, 2021

1 Comment

Jessica October 12, 2019 - 12:32 pm

Hi!
I was wondering if I can substitue the xanthan gum with something else?

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Homemade Pitta Bread

    February 3, 2020
  • 3

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 4

    Romesco Bread Swirls

    August 22, 2022
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact