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Red Grapefruit Sesame Cardamom Baked Vegan Donuts


  • Yield: 12 donuts 1x

Description

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?


Ingredients

Scale

Donut Batter

  1. 2 cups white whole wheat flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon sea salt or Himalayan pink salt
  4. 1 cup coconut palm sugar
  5. 1 cup unsweetened non-dairy yogurt (NOTE: if yogurt contains thickeners use 3/4 cup yogurt plus 1/4 cup unsweetened non-dairy milk)
  6. 1/2 cup extra virgin olive oil
  7. 1/4 cup blood red grapefruit juice
  8. 1 teaspoon grated red grapefruit zest
  9. 2 tablespoons black sesame seeds

Whipped Coconut Cream

  1. 1 can of full fat coconut milk chilled overnight
  2. 2 tablespoons coconut palm sugar

Red Grapefruit Glaze

  1. 1/4 cup blood red grapefruit juice
  2. 1/4 cup maple syrup or agave syrup
  3. 1/8 teaspoon agar agar powder

Instructions

Make Donuts:

  1. Preheat oven to 350˚F.
  2. Grease donut pans well with coconut oil or vegan shortening
  3. 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.
  4. Bake on center rack for 17-20 minutes. Donuts are ready when golden brown and toothpick comes out clean.
  5. Remove from oven and tap donuts out onto cooling rack. Allow them to cook to room temperature.

Make whipped coconut cream:

  1. Scoop out thick coconut cream from chilled can, leaving water behind.
  2. Whip coconut cream and sugar with a hand mixer until light a fluffy. Frost donuts with whipped coconut cream.

Make grapefruit glaze:

  1. Whisk juice, sweetener and agar agar together in a saucepan. Heat mixture until it bubbles, whisking constantly, about 3-5 minutes.
  2. 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.
  3. 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 a week.