Galaxy Donuts (Gluten-Free, Paleo, Vegan)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
Take your brain (and your mouth) to another dimension with these magical Galaxy Donuts. They're gluten-free, Paleo, vegan and insanely hipster!
Ingredients
For the Donuts:
  • 1 cup nut milk (or dairy milk if not vegan)
  • 1 tbsp apple cider vinegar
  • ¼ cup coconut sugar
  • 2 tbsp agave nectar or maple syrup
  • 1 tsp vanilla extract
  • 1 egg or 1 chia egg (see notes if vegan)
  • ½ cup coconut flour
  • ½ cup arrowroot flour
  • 1 tbsp gluten-free baking powder
  • 3 tbsp butter or 1.5 tbsp coconut oil plus 1.5 tbsp cacao butter (melted)
For the Cashew Cream Frosting:
  • ½ cup cashews soaked for 2 hours
  • ⅛ cup xylitol (powdered)
  • 1 tbsp agave nectar or maple syrup
  • 1 tbsp coconut cream
  • ½ tbsp coconut oil
  • ½ tbsp cacao butter
  • ⅓ cup water
  • 1-2ml Blueberry Medicine Flower Extract or 5-10ml other natural flavouring
To Colour:
Instructions
  1. Start by pre-heating your oven to 180 °C/350°F/ Gas Mark 4. Mix together your nut milk and apple cider vinegar together in a glass and leave in the fridge for 10 minutes. This will create a sort of faux 'buttermilk'.
  2. In a large mixing bowl mix together your coconut sugar, agave, vanilla extract, and egg (if using chia egg see notes!) using either a stand mixer or a simple hand whisk. Next remove your 'buttermilk' from the fridge and gradually pour into your egg and sugar mix whilst mixing until combined.
  3. Gradually add your coconut flour, arrowroot flour, and baking powder mixing until well combined. Pour in your melted butter (or vegan butter mix) and whisk until smooth. Transfer your batter into a disposable piping bag (or sandwich bag!) and snip off a large portion of the end to create a hole at least 1cm in diameter.
  4. Pipe the batter into a silicone donut mould until all of the indentations are full to the brim. Transfer into your pre-heated oven and bake for 15-20 minutes until golden brown. Remove from the oven and leave to cool for a few minutes before turning the donuts out onto a wire rack. Leave to cool completely.
  5. Whilst you are waiting for your donuts to cool it's time to get started on your frosting. Place all of the ingredients for your frosting except for your colours into a high speed blender. Be sure to scrape down the sides periodically with a silicone spatula and process until completely smooth.
  6. Transfer your frosting into a large mixing bowl. Take 1-2 tbsp of mixture at a time and transfer into 4 separate small mixing bowls or cups.
  7. Add your blue colouring to your large bowl, and add the 3 remaining colours to 3 of the smaller bowls. Using a small whisk work in each individual colour. If your mix becomes to thick spoon in a small amount of water at a time until it returns to the correct consistency. You will want to keep the last bowl uncoloured so that it remains white.
  8. Scoop out your pink, black, lilac, and white frosting into the big bowl of blue frosting. Be sure to disperse them in different places. Using a toothpick, chopstick, or skewer swirl the colours around until they begin to blend ever so slightly and create a marbled effect.
  9. Dip and twist each donut into the frosting half way until generously coated. Either serve immediately or place onto a baking tray and refrigerate for 2-3 hours until set. Dust with edible glitter and enjoy!
Notes
If opting for chia egg ensure that you use 1 tbsp of milled chia seeds in 3 tbsp of water. Leave to 'gel' for 10 minutes before using. You may also need to add additional nut milk to the overall mix.

*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
** Please note that this recipe will require you to soak your cashews for 2 hours.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/galaxy-donuts-gluten-free-paleo-vegan/