Paleo Cake Donuts
PALEO, PEGAN, REFINED SUGAR FREE, DAIRY FREE, GLUTEN AND GRAIN FREE
MAKES 12 donuts when baked in a silicone donut mold
for the donuts:
½ cup coconut flour
1 tsp baking soda
4 eggs
⅔ cup honey or maple syrup
⅔ cup coconut oil, melted
½ cup + 3 TBS full fat coconut milk
2 tsp vanilla
Preheat oven to 350
Combine almond or cashew flour, coconut flour, salt, and baking soda in a medium size bowl and whisk until well combined.
Add eggs to a small bowl and beat lightly. Add syrup or honey, coconut oil, coconut milk, and vanilla to eggs and mix well.
Add the dry ingredients to the egg mixture and mix until combined.
Pour or pipe the batter into your prepared silicone donut mold and bake for about 20 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.
For the frosting:
DAIRY FREE, REFINED SUGAR FREE, VEGAN, PALEO
MAKES 1 ½ CUPS
1 cup cashews, soaked in boiling water for 30 minutes and drained before use
⅓ cup unsweetened cashew yogurt (I like Forager brand)
2 TBS maple syrup
1 TBS lemon juice
1 tsp vanilla
¼ tsp sea salt
1-2 tsp blue spirulina powder (use code nestwellness40 for 40% off)
optional sprinkles- I like Color Kitchen artificial dye-free sprinkles
Whip all the ingredients in a food processor, blender or immersion blender until very smooth and creamy. Add 1-2 tsp blue spirulina to achieve desired color. Pour frosting into a shallow bowl and dip each cooled donut into icing. Sprinkle with dye-free sprinkles if using and enjoy!
