Strawberry Fields Forever Donuts

The Story behind the recipe:

This recipe comes straight from my cookbook, The Ultimate Guide to Easy Plant-Based Cooking for One (or Two).

On the very first page of WHERE'S HONEY? we meet Arthur and his grandma, who he calls Honey:

"Arthur loved spending time with his grandma, Honey. Their adventures always began with measuring, mixing, and laughing as flour dusted their noses. 'Let’s see what magic we can create today, my little astronaut!' Honey’s voice was as warm and inviting as the donuts they baked. He felt as if they were in their very own universe. The delicious aroma and shared love created a magical galaxy, a sprinkle and swirl at a time."

That’s the kind of joy we’ve poured into this recipe—and we hope you feel it too.

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Ingredients for Donuts

1/4 cup coconut oil, melted + more for greasing silicone molds

1 cup unbleached all-purpose flour by King Arthur Baking Company*

3/4 cup almond flour

1/4 cup granulated sugar*

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup aquafaba (liquid from canned chickpeas)

3 teaspoons lemon juice

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

1/4 cup maple syrup

1 tablespoon lemon or lime zest

¼ cup oat milk

2 teaspoons SweetLeaf Sweet Drops Berry Liquid Stevia Sweetener, or strawberry flavor

Ingredients for Glaze

1 cup powdered sugar

3 tablespoons strawberry powder

½ teaspoon SweetLeaf Sweet Drops Berry Liquid Stevia Sweetener

3 tablespoons plant-based milk

Garnish with coconut flakes, dried rose petals, or edible flowers.

Directions

Preheat your oven to 375°F and grease a 12-count silicone donut mold with coconut oil. In a bowl, sift and whisk together the flour, almond flour, sugar, baking powder, baking soda, and sea salt.

In a separate bowl, combine the aquafaba and lemon juice, then whip with electric mixer until frothy soft peaks form. Add the ¼ cup coconut oil, apple cider vinegar, vanilla, maple syrup, lemon zest, oat milk, and berry stevia to the whipped aquafaba. Briefly whisk to combine, then gently fold the mixture into the dry ingredients until just blended.

Transfer the batter to a piping bag and fill the greased donut molds, ensuring not to overfill as they will rise. Bake at 375°F for 28 minutes until golden and a toothpick inserted into the center comes out clean. Let them cool in the molds for a few minutes, then transfer them to a wire rack to cool completely before glazing. To transfer, place the rack over the donuts, use oven mitts to flip the mold, and tap gently to release the donuts onto the parchment paper–lined rack to catch any frosting drippings.

While the donuts cool, prepare the glaze by whisking together the powdered sugar, strawberry powder, berry stevia, and plant-based milk until smooth. Drizzle the glaze over each donut, letting any excess drip off. Garnish with coconut flakes and/or fragrant dried rose petals or your favorite toppings before the glaze hardens.

Author’s Note: Although this recipe includes white sugar, which may contribute to

inflammation for some individuals, consider enjoying these donuts as a special treat

on occasion, similar to how you might savor a slice of birthday cake. Moderation

is key. This recipe also uses white flour, which may cause inflammation in some

individuals. Pay attention to how your body responds and use your best judgment to

determine what works best for you.

You can customize your donuts by replacing strawberry powder with blueberry, or

topping them with crushed peanuts or vibrant sprinkles.