So I bought donut pans months ago and, this is embarrassing, but, I recently just used them for the first time. Don’t ask me what took me so long because the happy blissful citrus-y sesame-y donut vibes emanating from my oven were long overdue. I made two versions of this recipe using seasonal winter citrus – blood orange and grapefruit- and both turned out so amazing.
We are big fans of anything “lemon-poppy seed” and these donuts were a spin-off of my beloved lemon-poppy seed cake recipe. This post is dedicated to the grapefruit sesame cardamom version and I shared the blood orange poppy-seed version on Coyuchi’s blog recently. Obviously you should make both, I mean you can never really have too many donuts, amiright?
So here’s to many more donuts in our future… chocolate glaze needs to happen stat.
happy donut-ing…
More Delicious Vegan brunch recipes
- Vegan Irish Soda Bread Scones
- Vegan Peanut Butter Roasted Banana Waffles
- Vegan Sourdough Donuts
- Banana Oat Buckwheat Pancakes | Vegan & Gluten Free
- Fried Sweet Plantains
- Tofu Veggie Quiche with Potato Latke Crust
- Maine Apple Skillet Oat Crumb Cake | Vegan
- Spelt Spiced Pumpkin Bread
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Vegan Baked Citrus Donuts
Ingredients
Donut Batter
- 280 g white whole wheat flour 2 cups, or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 200 g coconut palm sugar 1 cup, or granulated sugar
- 1 cup unsweetened non-dairy yogurt NOTE: if yogurt contains thickeners use 3/4 cup yogurt plus 1/4 cup unsweetened non-dairy milk
- 100 g extra virgin olive oil 1/2 cup
- 125 g red grapefruit juice 1/4 cup
- 1 teaspoon grated red grapefruit zest
- 2 tablespoons black sesame seeds
Whipped Coconut Cream
- 1 can full fat coconut milk 13.5 oz, chilled overnight
- 2 tablespoons coconut palm sugar or granulated sugar
Red Grapefruit Glaze
- 125 g red grapefruit juice 1/4 cup
- 85 g maple syrup 1/4 cup, or agave syrup
- 1/8 teaspoon agar agar powder
Instructions
Make Donuts:
- Preheat oven to 350˚F. Grease donut pans well with coconut oil or vegan shortening
- Sift together flour, baking powder, salt, and sugar. Whisk together yogurt, oil, juice, and zest. Add wet mixture and sesame seeds to dry mixture and stir together until evenly incorporated. Fill donut pans about 3/4 full.
- Bake on center rack for 17-20 minutes. Donuts are ready when golden brown and toothpick comes out clean.
- Remove from oven and tap donuts out onto cooling rack. Allow them to cook to room temperature.
Make whipped coconut cream:
- Scoop out thick coconut cream from chilled can, leaving water behind.
- Whip coconut cream and sugar with a hand mixer until light a fluffy. Frost donuts with whipped coconut cream.
Make grapefruit glaze:
- Whisk juice, sweetener and agar agar together in a saucepan. Heat mixture until it bubbles, whisking constantly, about 3-5 minutes.
- Pour into shallow dish. Allow it to set up for about 10 minutes. You don’t want it to fully set and become firm. It is ready when when thick but still pourable. If glaze becomes too firm, reheat it to soften.
- Dip donuts into glaze and sprinkle tops with sesame seeds and grapefruit zest. Enjoy!
Notes
- Serve at room temperature. Refrigerate left overs in a covered container for up to 3 days.
- Unfrosted donuts can be kept at room temperature in covered container for up to 4 days.
Kaity Farrell
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