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).
⅓cupcocoa powderI filled the ⅓ cup with half Dutch cocoa powder and the rest with Dark cocoa powder
1teaspoonbaking powder
½teaspoonsalt
1cupmilk of choice mixed with 1 tablespoon white vinegar
4heaping tablespoons of cornstarch mixed with 6 tablespoons of water
½stick4 tablespoons unsalted butter or vegan baking stick, melted
1teaspoonpure vanilla extract
1teaspoonwhite vinegar
1tablespoonplus 1 teaspoon liquid red food coloringI use McCormick (If you’re using red gel or paste you will probably only need 1 teaspoon of red total)
For the Frosting:
1.5cupsconfectioners’ sugar
4tablespoonsunsalted butter or vegan baking sticksoftened
1-2tablespoonsroom temperature water
1teaspoonvanilla
Pinchof salt
1baked 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!!!