▢ 1 ¼ cup All-purpose Flour ▢ ⅓ cup Maple Syrup ▢ ¼ cup Coconut Oil ▢ ½ cup Almond Milk ▢ 1 tsp Vanilla Extract ▢ ½ tsp Apple Cider Vinegar ▢ 1 tsp Baking Powder ▢ ½ cup Blueberries GLAZING ▢ 1 ½ cup Icing Sugar ▢ 2-3 tbsp Almond Milk ▢ ½ tsp Spirulina Powder
In a large mixing bowl, add all the dry ingredients: flour, baking powder. Stir and set aside.
In another large mixing bowl, whisk maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar.
Stir the dry ingredients into the liquid ingredients until the vegan donut batter is well combined.
Fold in blueberries and fill the donut mold with the batter up to 3/4 of their level.
Bake the vegan blueberry donuts for 12-14 minutes in an oven preheated to 350°F (180°C).
Set aside on a cooling rack before glazing. When the donuts have reached room temperature, prepare the glazing.
In a small mixing bowl, combine icing sugar and almond milk and add a pinch of blue spirulina if you want to add a blue color to your donuts.
Dip the top of the donuts into the glazing and hold it for a few seconds above the bowl to let the excess glazing drip out.
Prep Time: 10 minutes Cook Time: 12 minutes Makes: 6 Donuts Calories: 352 kcal per Serving