Flour, sugar, coconut butter, and vanilla come together to make these soft, moist doughnuts. While most doughnuts with pink icing are usually strawberry-flavored, the frosting on these doughnuts are given their bright, fuchsia color from beets! They're the perfect snack for any sweet tooth.

Baked Doughnuts With Beet Icing [Vegan]

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Cooking Time



For the Doughnuts:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup coconut butter
  • 1/2 teaspoon vanilla powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Zest from 1 lemon
  • A pinch of salt
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 6 tablespoons aquafaba (liquid from a can of chickpeas)
  • 3/4 cup, plus 2 tablespoons almond milk

For the Icing:

  • 1 1/2 cups confectioner's sugar
  • 3/4 cup vegan cream cheese
  • 1 tablespoon beet powder
  • Dark chocolate chips, to decorate


  1. Preheat the oven to 355°F.
  2. Mix all the dry ingredients together in a bowl. In a separate bowl, combine the milk, aquafaba, and vinegar.
  3. Add the wet ingredients, to the dry mixture, and stir until well combined, and a batter forms.
  4. Pour the batter into a doughnut tray, and bake for 15–20 minutes.
  5. When ready, set aside to cool. In the meantime, mix all the ingredients for the icing together.
  6. Once the doughnuts have cooled, top them off with icing and chocolate chips.


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