Red Velvet Coconut Donuts with Cream Cheese Icing (Vegan)

You might want to sit down for this one.

I had a bit of an ADD-moment. I stopped following any of the recipes I was referencing and started adding… and adding… and adding…  until I had created a Valentine’s Day masterpiece .

I wanted to make donuts because I just love my cute donut pan.

I wanted to make them red because Valentine’s Day is coming.

I decided to use coconut because I had coconut. Also, who doesn’t love coconut?

These are not for the faint of heart.

These are not healthy.

These are just plain red and delicious.

Don’t be green with envy.

Be red with red velvet coconut donuts with cream cheese icing.

Red Velvet Coconut Cupcakes with Cream Cheese Icing (vegan) 
Source: Me with help from VeganYumYum
Printable Recipe 

1C white whole wheat flour
1/2C sugar
1 1/2tsp baking powder
1/4tsp salt
1T unsweetened cocoa powder
1/4C unsweetened shredded coconut (optional)
4T vegan margarine (ie Earth Balance), melted and allowed to cool
1 flaxseed egg (1T ground flaxseed + 3T water – let this sit out for 5 minutes)
1/2C + 3T non-dairy milk (recommend vanilla coconut milk)
1/2tsp apple cider vinegar
3/4tsp coconut extract
1/2tsp vanilla extract
3/4 to 1tsp red food coloring (optional, see note)

Preheat oven to 350. Lightly spray donut pan with no-stick spray. In a bowl, combine flour, sugar, baking powder, salt, cocoa powder, and shredded coconut. Stir to combine. In a different bowl, combine melted margarine, flaxseed egg, non-dairy milk, apple cider vinegar, and extracts. Stir to combine. Add in red food color (optional – see note). Combine wet and dry ingredients. Stir until just combined. Don’t over mix! Fill donut pans with batter. Bake at 350 for 10-12 minutes, until cooked through. Remove from pans and let cool. Frost cooled donuts. Top with a sprinkle of shredded coconut. I would recommend only icing as many donuts as you plan on eating – frosted donuts don’t really store very well. Store leftovers in airtight container – refrigerate if you frost them. Makes about 8 donuts.

For the frosting:
2T non-dairy cream cheese
2T vegan margarine
1C powdered sugar
2-3tsp warm water
unsweetened coconut flakes for topping

Cream margarine and cream cheese. Beat in powdered sugar. Thin icing with water, about 1tsp at a time until you achieve your desired consistency. You could add a bit of vanilla and/or coconut extract if you want more flavor.

Note: Not all red food coloring is vegan. You may want to omit the food coloring if you are making these vegan or be sure to buy a vegan-friendly red food coloring. Rumor has it that Wilton red food coloring is vegan. Don’t take my word for it though.


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