About this recipe:Vegan strawberry and coconut doughnut anyone?! Well, these little gems are not only vegan but wheat and gluten free too! Although these delicious bite-sized doughnuts contain sugar, they are considerably lower in sugar than your average doughnut and also contains natural fruit sugars for a fresh, juicy flavour. A MUST bake!!!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:10min › Ready in:40min
Pre-heat your oven to 170 C / Gas 3 and lightly grease doughnut tins with oil.
In a large mixing bowl, combine the flour, baking powder, sugar, coconut, cinnamon and salt.
Add the milk, margarine, strawberry flavouring, vinegar and egg substitute into a saucepan over a low heat and stir until the margarine has fully melted.
Pour the wet mixture into the dry mixture and add in the chopped strawberries. Mix until fully combined and dough like.
Add the mixture into a piping bag and pipe into the greased tin. If you don't have a piping bag, you can spoon the mixture in.
Pop the trays into the pre-heated oven and bake for 10 to 12 minutes. Make sure they don't burn on-top. You will know they are done when you put a knife or skewer in and it comes out clean.
Place the doughnuts onto a cooling rack and to cool fully before icing!
I used my thick and creamy frosting for a delicious and sweet addition. You can find the recipe to my thick, vegan frosting on my blog. As I wanted the frosting to be strawberry flavoured and pink of course, I switched the vanilla extract with strawberry flavouring and I also added in a dash of pink food colouring and natural, low sugar strawberry jam! Dip the doughnuts into the icing and place back onto the baking tray. Repeat for all doughnuts and decorate with freeze dried strawberries, raspberries, desiccated coconut, sparkle dust and gold leaf (optional) for an extra special look, then pop them back into the fridge to set.