Vegan Sweet Potato Doughnuts with Cardamom Glaze
Vegan sweet potato doughnuts with fresh cardamom glaze
- Prep Time: 15
- Cook Time: 18
- Total Time: 33
- Yield: 4-8 servings 1x
Scale
Ingredients
- For Doughnuts
- 1 cup + 1 TB flour
- 3/4 cup cooked sweet potatoes, mashed
- 1/2 cup brown sugar
- 1/4 cup succanat or coconut sugar
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup almond milk
- 1/4 cup olive oil
- For Glaze
- 1 cup powder sugar
- 1/4 tsp fresh cardamom, ground
- 3 TB almond milk
Instructions
- Preheat oven to 350 degrees
- Prepare cookie sheet or doughnut pan with grease or spray with Baker’s Joy.
- Mix all ingredients except for flour in a bowl using a hand mixer or stand.
- Add flour in three parts and continue to mix for 3-5 minutes to incorporate enough air in the batter.
- Helps create a more fluffy doughnut.
- Once combined, spoon dough like mixture into a plastic bag and seal.
- Cut off a corner to form a tip in which you will squeeze batter into doughnut pan or in circles on baking sheet.
- Smooth tops with fingers
- Place in oven and bake for 15-18 minutes.
- While baking, mix powdered sugar and ground cardamom in a bowl. May place in blender or food processor to create a more fragrant blend of cardamom sugar.
- Once the doughnuts are removed from oven and cooled, slowly add almond milk by TB to the bowl of cardamom sugar and stir until desired consistency.
- May add more or less almond milk depending.
- Dunk doughnuts in glaze or drizzle over doughnuts and let set on a wire rack.
- Makes 8-9 mini doughnuts and 4 regular size doughnuts
Notes
May substitute pumpkin or butternut squash for sweet potato. This recipe yields doughnuts that have dense pudding like texture.