Gluten Free Vegan Pistachio Raspberry Rose Donuts
These vegan and gluten free donuts are easy, fast, and so dreamy: packed with pistachios, rose water, and raspberries!
Servings: 10 baked donuts
Calories: 350kcal
Equipment
- Donut Pan
Ingredients
For the donuts:
- 2 scoops vegan egg replacer we used the Bob's Red Mill egg replacer
- 1/2 Cup vegan sour cream
- 1/2 tsp rose water
- 1/4 tsp vanilla extract
- 3 Tbsp canola oil
- 2/3 Cup almond milk
- 1 tsp white vinegar
- 3/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
- 1 1/2 Cups finely ground raw unsalted pistachios
- 1 1/2 tsp baking powder
- 1/3 Cup white sugar
- 1/2 tsp salt
For the glaze:
- 1 Cup powdered sugar
- 2 Tbsp sifted powdered freeze dried raspberries
- 1 tsp lemon juice
- 1/4 Cup almond milk
- pinch salt
- 1 tsp rose water
Instructions
- First, make your donuts! Preheat the oven to 350° Fahrenheit and spray your baked donut pan with cooking spray, then set aside. In a large bowl, whisk together your vegan egg replacer (following the instructions on the mix you're using - we used the Bob's Red Mill egg replacer), vegan sour cream, canola oil, extracts, almond milk, and sugar until combined. Add in the flour, finely ground pistachios, baking powder, and salt and whisk until smooth and thick. Scoop the batter into a large piping bag and cut a 1/2 inch opening in the bag, then pipe the donut batter into your prepared donut pan in thick rings (up to the top of each donut indent. Shimmy the pan on the counter to remove any air pockets, then bake for 15-20 minutes or until donuts spring back with pressed lightly. Let donuts cool completely before glazing.
- Once donuts are cool, make the glaze! In a medium bowl, whisk together all glaze ingredients until very smooth and glossy. You're looking for a fairly runny consistency so that you can easily dip each donut in, so if you need to add more almond milk, do so now. Finally, dunk cooled donuts into the glaze and then let set on a wire rack until glaze has formed a crust, then serve!