for the donuts

1 cup all purpose flour

1/2 cup raw cane sugar

1 1/2 teaspoon baking powder

1/4 cup cocao powder

1/2 teaspoon pink salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk of your choice (I used organic almond milk)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 egg, beaten

1/3 cup butter, ghee, or coconut oil

for the frosting1 tub rainbow chip frosting or plain vanilla

1-2 tablespoons almond milk

Pink, purple, and blue food coloring

White sanding sugar


Start by preheating the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.


In a small bowl mix the almond milk(or milk of your choice) and the apple cider vinegar and set aside a couple minutes to thicken.


In a medium bowl whisk together the flour, sugar, cocao powder, baking powder, salt, cinnamon, and nutmeg.


In a small saucepan pour the almond milk, the vanilla, and the butter and heat just until melted. Do not boil.


Pour the wet ingredients into the dry ingredients and mix gently. Add the beaten egg and combine again just until mixed. Donut batter will be pretty thick.


Pour the batter into a large ziplock bag and snip off the end and you’ve got yourself a cheap pastry bag. Pipe the donuts into the prepared donut pan. Careful to only fill about half way.


Bake for 10-12 minutes. Remove from oven and let cool on a baking rake.


Prepare the frosting by separating the frosting tub into 3 small bowls. Add a splash of almond milk to make it more creamy. Add a few drops of one food coloring into each bowl and mix until it’s combined.

8. Once donuts are all baked and semi cooled take a donut and twirl it into one color. Repeat with each color. Don’t worry about mixing the colors because it just adds to the effect. Set donut back onto baking rake to dry for a minute.

9. Repeat the steps for each donut. Once frosted sprinkle on some sanding sugar and EAT! 🍩

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