![]() Remove from the oven and after a few minutes, move the doughnuts to a cooling rack.Bake for 10 to 12 minutes, or until the doughnuts have puffed up and the tops are golden brown.Carefully divide the batter between the 12 doughnut wells.Add the flaxmeal and water mixture, almond milk and apple cider vinegar mixture, oil, and vanilla to the dry ingredients and stir to combine.In a medium bowl, combine the dry ingredients.Combine the almond milk and apple cider vinegar in a separate bowl and set aside to curdle.Mix the flaxmeal and water together in a small bowl and set aside.If you didn't soak the raw cashews overnight, place them in a small bowl of hot water and set aside.Lightly grease 12 wells from two doughnut pans. No doughnut pan? Just bake these in a muffin tin instead - they'll taste just as good! If you want to make these ahead of time, bake the doughnuts and freeze them unfrosted. And with the addition of protein powder and the raw cashews in the frosting, these carrot-cake doughnuts offer seven grams of protein. ![]() This recipe calls for more carrot than basic recipes, which offers more fiber, more sweetness, and adds to the soft texture. These babies are baked, so they taste more like cupcakes than crispy fried doughnuts, but they taste amazing! You'll bite into a supermoist cake-like consistency that is perfectly spiced, and topped with a creamy subtle maple cream frosting made with raw cashews instead of butter. These vegan carrot-cake protein doughnuts look and taste decadent, but they're a cinch to put together. Been doing a lot of baking lately? When you have a little extra time on your hands, it's fun to bake something slightly more exciting than a simple loaf of banana bread, but not as time-consuming as a five-layer cake. ![]()
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