Birthday Cake Donuts
Who doesn't enjoy a big slice of birthday cake with all the sprinkles? However I took it to the next level by making the iconic cake in donut form! These donuts are dairy, grain, gluten, and refined sugar free! The icing is made with coconut butter which has a naturally sweet taste but hardly any sugar. They are colored with artificial dye free colorings/ superfood powders too.
Equipment
- Donut molds
Ingredients
Donut Batter
- 1 1/2 cups vanilla cake mix*
- 3 eggs (or flax eggs for vegan)
- 2/3 cup almond or coconut milk
- 2 tbsp maple syrup
- 2 tbsp avocado or melted coconut oil
- 1 tsp vanilla extract
Icing
- 2/3 cup coconut butter
- 1/2 cup full fat coconut milk
- Artificial dye free colorings or powders
Topping
- Artificial dye free sprinkles
Instructions
- Preheat your oven to 350 degrees.
- With a hand mixer, beat together the wet ingredients first then slowly add the vanilla cake mix.
- Mix for a couple minutes on medium speed.
- Pour donut batter into silicone baking molds and bake for about 20-22 mins.
- Once the donuts are done let cool for a while and then stick in the freezer for about an hour.
- In a sauce pan on the stove over low heat, melt together the coconut butter and full fat coconut milk. Stir often until well incorporated.
- Divide the icing mixture between 4 dishes( Put only 1/8 cup into 2 dishes and the rest evenly in the other 2.) Mix 4 different colors of choice in the coconut butter dishes.
- Take your donuts out of the freezer and dip half of them in one main icing color, and the other half in the other color. Set them on a baking rack and let them set for a few minutes.
- Drizzle the other 2 colors of icing and add some sprinkles then enjoy!
Notes
Store them in the freezer after a couple days.
*I used the brand Simple Mills for my cake mix. It is paleo and vegan friendly!