The perfect combination of sweetness and tang, these Red Velvet Donuts will be devoured as soon as you make them! In addition to being delicious, they’re gluten free, egg free, nut free and easily dairy free (vegan).
Can we just stop and talk about how much I love donuts?
I seriously can’t get enough.
To me, there is something so satisfying about sinking your teeth into a donut.
It’s pure heaven; like biting a cloud of lusciousness and these Red Velvet Donuts are no exception!
Let’s chat about Red Velvet
What makes red velvet special? Is it just chocolate cake with red food coloring?
No, it’s more than just that. There is cocoa powder in this cake but if you were to eliminate the red food coloring, there wouldn’t be enough cocoa powder to make this a true chocolate cake.
In addition to a small amount of cocoa powder, red velvet contains buttermilk and white vinegar. Those things help give it that tang that we know so well.
If we want these donuts to be vegan, buttermilk is not an option. Not a problem. Making your own vegan buttermilk takes about 5-10 minutes.
Measure out one cup of milk of your choice and add one tablespoon of white vinegar into that milk. Stir it and let it sit for 5-10 min on the counter.
After it has sat, stir it again and you’ll notice it appears chunky. That’s perfectly normal and supposed to happen. This is your vegan buttermilk. It’s now ready to be added to our recipe.
What if I don’t want these red velvet donuts to be vegan?
No problem! If you don’t want these donuts to be vegan, do the same exact thing with regular milk. It’s still a homemade buttermilk; I know most of us don’t happen to have buttermilk on hand!
Tips for making Red Velvet Donuts
Make the buttermilk first- It takes about 5 to 10 minutes to make it. Mixing it first ensures it will be ready when you get to the wet ingredients.
Make the cornstarch water- Using a spoon, mix the cornstarch and the water until it is thin and watery because it will be thick and tacky at first.
Mix all your dry ingredients- In a large bowl, use a whisk to combine.
Mix the wet ingredients- Melt the butter and add in the wet ingredients, one at a time.
Pour wet ingredients into the dry- If the batter starts to get thick, a spatula might work best to combine the wet and dry.
Transfer the batter into a pastry or zip top bag- If using a zip top bag, snip the corner off and pipe the batter into the greased donut pans almost to the top. Bake the donuts for 15 minutes or until the tops spring back at you when carefully touched.
Can the buttercream frosting also be vegan?
Yes! Just make sure to use vegan baking sticks instead of butter!
Don’t forget, to keep the donuts vegan, use a non dairy milk of choice, vegan baking sticks and a gluten free flour that doesn’t contain dairy.
Give me all the donuts!
Please? Ok. That was a little more polite but seriously, I could eat half a dozen donuts and still want more!
Anyway, these Red Velvet Donuts are super delish, gluten free, nut free, egg free and easily dairy free (vegan). You’ll be whipping up another batch of these beauties in no time! Enjoy!
Red Velvet Donuts
For the Donuts:
- 1.5 cups gluten free flour
- ¾ cup granulated sugar
- ⅓ cup cocoa powder I filled the ⅓ cup with half Dutch cocoa powder and the rest with Dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk of choice mixed with 1 tablespoon white vinegar
- 4 heaping tablespoons of cornstarch mixed with 6 tablespoons of water
- ½ stick 4 tablespoons unsalted butter or vegan baking stick, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon plus 1 teaspoon liquid red food coloring I use McCormick (If you’re using red gel or paste you will probably only need 1 teaspoon of red total)
For the Frosting:
- 1.5 cups confectioners’ sugar
- 4 tablespoons unsalted butter or vegan baking stick softened
- 1-2 tablespoons room temperature water
- 1 teaspoon vanilla
- Pinch of salt
- 1 baked red velvet donut ripped or chopped into tiny crumbs
- Preheat the oven to 350 degrees. Grease the wells of two donut pans with vegetable oil. If you don’t have two pans you’ll have to cook the donuts in multiple batches.
- Measure out one cup of milk of choice. Add 1 tablespoon of white vinegar to the milk and mix with a spoon. Set aside.
- In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl, whisk together the gluten free flour, granulated sugar, cocoa powder, baking powder and salt. Set aside.
- In a medium microwave safe bowl, heat the butter or vegan baking stick in 20 second increments until fully melted. Add in the cornstarch water mixture. Make sure to remix if it gets thick and tacky again.
- Using a spoon, stir the milk and vinegar mixture. It will appear chunky and that’s normal. Add this to the bowl with the melted butter and cornstarch water mixture.
- Add in the vanilla, additional teaspoon of white vinegar and the red food coloring. Whisk to combine.
- Pour the liquid ingredients into the dry. Use a whisk to combine but if you notice it getting thick, use a spatula.
- Next scoop the batter into a pastry bag or a zip top bag and cut a corner off and pipe into the donut pans, filling them almost all the way full.
- Bake for about 15 min until the donuts kind of spring back at you when gently touched.
- Remove the donuts from the oven, wait about 2-3 minutes and they should come out easily by using a small spatula. Let them cool completely before frosting.
- For the frosting: Combine all the ingredients, except the ripped up donut, in a bowl using a spatula. The frosting will be thicker than normal donut icing because it needs to stand up to the donut crumbs.
- Take one cooled donut and rip apart with your hands or roughly chop into tiny crumbs. I feel it works best when you rip. Place the crumbs on a flat plate.
- Use a butter knife to frost the donut. Once it is frosted, immediately sprinkle crumbs onto the frosting. Serve and enjoy!!!
This recipe is adapted from Wilton's Red Velvet Donuts.