This recipe brings together two foodie favorites: smoky maple coconut bacon and sweet, fluffy doughnuts! The doughnut is a guilt-free cake style donut, so no frying here, and the bacon simply requires marinating thick coconut flakes in a mixture of soy sauce, liquid smoke, and maple syrup. The two are brought together with a drizzle of vegan fondant maple icing.
Coconut Maple Bacon Doughnuts [Vegan]
For the Coconut Bacon:
- 3 cups coconut flakes
- 3 tablespoons soy sauce
- 2 1/2 tablespoons liquid smoke
- 2 tablespoons maple syrup
For the Doughnuts:
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup almond milk
- 1/3 cup brown sugar
- 1 tablespoon ground flax seed
- 3 tablespoons hot water
- 4 teaspoons coconut oil, melted
- 1 teaspoon vanilla extract
For the Fondant Icing:
- 1 cup of confectioner's sugar or maple extract
- 1-3 tablespoons of water
To Make the Coconut Bacon:
- Combine all the ingredients together in a large bowl distributing evenly and coating well.
- Layer onto a sheet pan and bake in a preheated 325°F oven for approximately 10-20 minutes checking throughout baking and tossing to make sure it bakes evenly.
To Make the Doughnuts:
- Combine ground flax seed with hot water and whisk smooth. Let stand for at least 10 minutes to thicken to a paste.
- In a large mixing bowl, combine the almond milk, melted coconut oil, vanilla extract, brown sugar, flax egg, and salt and whisk smooth.
- Add the sifted flour and baking soda and whisk smooth.
- Transfer batter to a pastry bag and pipe half way to the top into each of the cavities of a mini or regular sized doughnut mould pan.
- Bake in a preheated 325°F oven for approximately 8-12 minutes for the minis and about 22 minutes for the larger. When they spring back when gently pressed they are done.
- Let the doughnuts cool. Then prepare the cube fondant with the maple extract or 1 cup of confectioners sugar with 1-3 tablespoons water to desired consistency.
- Dip in icing glaze and then in crispy coconut bacon.