Baked Golden Mylk Donuts with Sweet Potato Frosting
Serves 430 mins prep40 mins cook
These vegan and gluten-free donuts are packed with warming spices and topped with a wholesome sweet potato frosting
0 servings
What you need
Instructions
0 Prepare your flax egg by mixing 1/2 tbsp of ground flax with 1 1/2 tbsp water; stir well and set aside for 5 minutes. 1 Combine the oat flour, turmeric, cardamom, cinnamon, pepper, and baking powder to a bowl and mix together. 2 Add in the mashed banana, 3 tbsp of almond milk, vanilla extract, and flax egg. Stir well. 3 Pour into a donut mold, filling each donut up around 2/3 of the way. This made 4 donuts for me, but note that your donut mold may be slightly larger or smaller. 4 Bake at 350ºF for 35-40 minutes, or until an inserted toothpick can come cleanly out of a donut 5 While the donuts are baking, prepare the chocolate frosting: simply peel the roasted sweet potato and add it to a food processor with the cacao powder, remaining tbsp of almond milk, and optional maple syrup, blending until thick and creamy 6 Remove the donuts from the oven and let cool slightly 7 Frost the donuts using either a piping bag or a knife, and top with any additional toppings you desire. I added some cacao nibs and a drizzle of tahini to mine!View original recipe