More Gluten Free, Soy Free, Vegan donuts!

 

I did an experiment to see how they would taste after refrigeration and freezing. I put one in the freezer and the rest in the refrigerator. The left one (with sprinkles) was put in the freezer and the the right one (with coconut) was in the refrigerator with the rest. Both have the coconut milk yogurt icing as a base and both were equally scrumptious after being re-heated in the toaster oven (baked for about 7 minutes at 300 degrees). So Bon Appetit! 

Gluten Free, Soy Free, Vegan Donut

Gluten Free, Soy Free, Vegan Donut

Recipe:
2 cups G/F Flour
1/4 cup almond meal/flour
2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
3/4 cup dry sweetener
2 tbl sp margarine (Earth Balance has a soy free brand)
2 egg substitutes
3/4 cup rice/almond/hemp milk
1 tsp vanilla extract

Icing:
1/3 cup vegan yogurt (So Delicious has a yogurt made from coconut milk)
1/2 cup dry sweetener
1 tsp vanilla extract

Directions:
Preheat oven to 325 degrees. Mix dry ingredients except for sugar. Mix sugar and margarine. Add egg substitutes, gently mix. Then, add all wet ingredients and then add to the dry. Spoon batter into each donut section in pan. Bake for 10-12 minutes. For the icing, add all ingredients and whisk. Enjoy! <3