The aroma that filled my kitchen during baking was almost as good as the flavour. Honestly, this donut was inspired by Marie Antoinette and would make the perfect addition with any French high tea 😋
Serves 6 donuts V DF RSF
Ingredients:
1 1/2 cup spelt flour
1/2 cup coconut sugar
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla bean extract
1/2 cup apple purée
1 tbsp apple cider vinegar
1/2 cup coconut yoghurt
3 tbsp coconut oil
2/3 cup oat milk
1 sprig lavender
Topping:
Vegan white chocolate
Freeze dried blackberries
Method:
Preheat the oven to 180°C. Whisk the dry ingredients together. Add the oat milk, lavender and apple cider vinegar together and side aside for 5 minutes to make “buttermilk”.
Melt the coconut oil and mix all the wet ingredients to the dry, sit aside for 10 minutes for the batter to expand slightly.
Oil donut baking tray and pour batter into the moulds. Bake in the oven for 25 minutes or until the skewer comes out clean.
Remove from moulds after a minute or so out of the oven so they remain crispy on the outside. Allow to cool on baking tray when done.
Make the icing by melting the white chocolate and blackberry powder in a bowl, by heating over boiling water or microwave.
Dip the donuts upside down into the chocolate and sprinkle with lavender. Enjoy!
