Vegan Blood Orange Donuts topped with a blood orange glaze are perfect for a sweet breakfast treat!
I have been on a big donut kick lately. I just love baking up a batch of vegan donuts for a sweet breakfast treat. I never thought that I would use my donut pan as much as I do. If you are on the fence about purchasing a donut pan, I would highly recommend one! Donut pans are very inexpensive and you get to make delicious vegan baked donuts right at home.
I think that these Vegan Blood Orange Donuts are the best donuts that I have made. They are so good!
Blood oranges are my absolute favorite citrus fruit. They get their vivid color from amanthocyanins which also helps fight off heart disease and cancer, as well protect eye health. Blood oranges are also an excellent source of fiber and Vitamin C. Blood oranges are available from December to April.
These donuts are bursting with blood orange flavor. The donuts are infused with blood orange zest and blood orange juice. To really make these donuts pop, blood orange juice is added to both the batter and the glaze.
The juice from blood oranges is this really gorgeous pink color. The color of the glaze is perfect for a Valentine’s Day treat too!
Baked donuts are such a great treat for breakfast or dessert!
Check out these posts for more donut recipes:
- ¼ Cup Coconut Oil, melted and cooled
- ⅓ Cup Cane Sugar
- 3 Tablespoons Aquafaba
- 1 Tablespoon Blood Orange Zest
- 1 Tsp Vanilla Extract
- 1/4 Cup Almond Milk, I used unsweetened
- 1/4 Cup Blood Orange Juice
- 1 Cup All Purpose Flour
- 1 Tsp Baking Powder
- ¼ Tsp Salt
for the glaze:
- ¾ Cup Powdered Sugar, plus more if needed
- 1½-2 Tablespoons Blood Orange Juice, plus more if needed
- Preheat the oven to 375 F.
- Grease a donut pan. Set aside.
- In a mixing bowl, cream together the melted and cooled coconut oil and sugar.
- Add the aquafaba and whisk until mixed into the oil and sugar mixture.
- Add the orange zest, vanilla extract, almond milk, and blood orange juice. Mix until evenly combined.
- Add the flour, baking powder and salt. Use a rubber spatula to carefully stir the batter.
- Using a small spoon, add the donut batter to the prepared donut pan. I like to use the back of the spoon to smooth out the top of the donuts.
- Bake for 12 minutes, or until a tester comes out clean.
- Let the donuts cool for 2-3 minutes and then transfer the donuts to a cooling rack.
- Once the donuts have cooled, make the glaze.
- In a shallow bowl, add the powdered sugar and orange juice. Whisk until you have a smooth glaze. If the glaze is too thick add more lemon juice and if it is too liquidly add more powdered sugar.
- Dip the donut tops in the glaze.