Description
Homemade olive oil vanilla cake doughnuts, coated in cinnamon sugar layered with fresh juicy strawberries and coconut whipped cream.
Ingredients
Olive Oil & Vanilla Cake Doughnuts:
- 1 cup flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/2 cup nondairy milk
- 1 flax egg (1 tbsp ground flax mixed with 3 tbsp of water)
- 1/4 cup olive oil
- 1 tbsp vanilla extract
Cinnamon Sugar:
- 1/2 cup sugar + 2 tsp ground cinnamon
Strawberries:
- 2 cups fresh strawberries, chopped
- 1 tbsp sugar
- coconut whipped cream
Instructions
- Preheat the oven to 350 F (180 C). Stir together ground flax and water and let sit for 5 minutes.
- In a mixing bowl, add flour, sugar, baking powder and salt. Whisk to combine. Add non-dairy milk, oil, flax egg and vanilla extract. Stir to combine.
- Spray the doughnut pan with spray oil. Divide batter into doughnut pan. Bake in a preheated oven for 14 minutes, or until a toothpick inserted in a doughnut comes out clean or with a few crumbs.
- Remove from the oven and let cool completely before removing from the pan.
- Meanwhile, toss strawberries with sugar, then mash lightly and set aside.
- Combine sugar and cinnamon in a shallow bowl. Dip each doughnut in the sugar mixture, coating it.
- When ready to serve, top doughnuts with strawberries and coconut whipped cream.
Notes
- You can buy the coconut whipped cream or make it yourself. I have a recipe for it in my vegan parfait with chocolate chip cookies, strawberries and coconut whip post. Alternatively, use any vegan whipped cream, non-dairy ice cream, or vegan buttercream frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes