Galaxy themed food has fast become the latest hipster food trend, and well, we all know that I simply cannot resist any hipster or Instagram worthy culinary delight – no sir-ee! That’s why I just had to craft these superbly gorgeous Paleo and vegan Galaxy Donuts for you all, just for you, not me… Well, maybe for me! These sure do look pretty and when I made them I was worried that they’d be one of those things you look at and want to taste amazing but actually ends up tasting like total crap – don’t worry these really are delicious!
Take your brain (and your mouth) to another dimension with these magical Galaxy Donuts. They’re gluten-free, Paleo, vegan and insanely hipster!
Now, I know that they may look like they are a little complicated to make but they are in fact a complete and utter doddle! Simply use a hand whisk or stand mixer, bake, and then blend together the most healthy and awesome tasting cashew based icing that you have ever seen. The technique for creating that marbled swirl effect is so easy that my 3 year old could do it – no joke! You make up your cashew icing and then you split it off into 5 different colours but with the majority of the mix being used as a base colour – I opted for a nice deep blue and then made the following complimentary colours; black, lilac, bright pink, and white (uncoloured).
All of the colours I made were created with all natural superfoods which aren’t actually designed with specifically colouring in mind so you can reap a few extra benefits along the way:
- Blue – This was made with Raw Nice’s Blue Spirulina which contains more than 50% Phycocyanin. As you all know already, I really love using blue spirulina for my raw desserts and until recently was using E3 Live’s Blue Majik, however the colour of Raw Nice’s is far superior and the taste is less swampy, so it’s now my go to product. Another reason I buy from Raw Nice is that they are based in Sweden so the shipping makes it even cheaper to buy than E3 Live’s. Plus they have a far hipper branding and are always using the slogan ‘Oooh baby we like it raw’… being a ODB fan these guys are virtually my imaginary besties.
- Black – Probably the least sexy colour every but it helps create that depth and infinite, abyss like feeling of outer space. I used Innopure’s Activated Coconut Charcoal – the same charcoal that I used in my Paleo and Vegan Charcoal Waffle Cones. This stuff is great when you have a hangover or if you’ve eaten something that doesn’t really agree with your insides. I keep 1 jar in my bathroom for face masks and tooth whitening and one downstairs in my pantry for medicinal and culinary purposes. Because that’s just what regular people do right?
- Lilac – If you follow my IG stories you’ve probably at some point seen me drinking my magical colour changing butterfly pea tea. It’s a dark blue tea that magically changes into an amethyst shade of purple when you add something acidic such as lemon juice to it. It’s so mild in taste that it’s totally inoffensive and I’m delighted to share with you all that it’s now available to buy in a powder form from Blue Chai at a pretty reasonable price. Plus they ship worldwide too – bonus!
- Bright Pink – I made the most gorgeous electric magenta/pink cashew frosting from this stuff. I always pick up Hybrid Herb’s Pitaya Powder as I like to buy from my fellow UK brands whenever possible. These guys also sell it in little violet glass jars to protect it from sunlight. Genius! It’s really rich in vitamin C too so you can rest your head knowing it’s 100% good for you. It has quite a mild melon like taste to it so again it’s easily adaptable in any recipe and is certainly a bit of a show stopper!
Once you have whipped up your frosting in a food processor you simply drop the 4 complimentary colours into the base colour, into different corners of the bowl, and then swirl using a chopstick or skewer. Then just dip and twist your your cooled donut, and leave to set in the refrigerator. If you don’t mind a touch of edible glitter then you can sprinkle some over your donuts for an additional space like sparkle, which is what I did (obviously!). Now, the donuts photographed were actually left in the fridge overnight and the colours became a lot deeper and bled together making my gorgeous pattern slightly less defined. For the first 8 hours or so they retained their vibrancy but I still think that they look pretty darn stunning and slightly more mystical when left for longer. It’s all about creativity with these so get messy and don’t worry about how they look at the end – because they are sooooo good!
So, without further ado here is my awesome recipe for my Paleo and Vegan Galaxy 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)
- 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
- 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'.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
*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.