These vegan golden milk doughnuts get their brilliant glow from turmeric, and their toasty flavor from chai-spices! Topped with rich cashew frosting, they’re the perfect sweet way to celebrate fall.
Even though I don’t do a whole lot of Halloween-themed recipes on this blog, it’s one of my favorite holidays. When I was in my teens I worked an after-school job cranking out soft serve cones, and every employee dressed up every day of October, preferably in a different costume for each shift. Back then I sported the goth look on normal days, and around Halloween I’d be inclined to wear something totally out of character, like a pink tutu or ballgown. It was all in good fun. One time I even dressed up as a fellow employee, and she as me. This meant me showing up for work with golden curls in a pair of jeans, and her in a long black wig and too much eyeliner. Only the regular customers really knew what was going on with that one.
These days, while I still appreciate the holiday, my own personal festivities are a bit more limited to more subdued stuff than pink tutus. Like sweets! There will always be a place for Halloween sweets in my life, even if they’re not the type that come out of soft serve machines or in plastic wrappers. In fact, I generally find it’s a good idea to keep some homemade sweets around. I’m more inclined to reach for them than any packaged candy that makes it’s way into my home, and I can control what goes into them.
Is it weird to throw turmeric into doughnuts? It depends on how you look at it. On the one hand, turmeric is about as healthy as it gets, and the ingredient I have to thank for a pain free hand. On the other hand, doughnuts. But here’s the thing: as far as doughnuts go, these are pretty darn reasonable. They’re not too sweet, and they’re baked! They also pack a nice dose of toasty chai spices, so they’re perfectly suited for fall celebrations.
If you’re new to doughnut baking, it’s really pretty much the same thing as muffin baking. Just grab yourself a doughnut pan and get to it. The batter is similar to muffin batter. I went with spelt as my choice of flour, because it’s my favorite, with it’s slightly nutty flavor. I used Silk Unsweetened Soymilk as my liquid of choice. It’s creamy texture and neutral flavor make it a perfect fit for both the doughnut batter, as well as for the cashew frosting. Also, it’s my favorite drinking milk, and a glass of soymilk goes great with these doughnuts.
These vegan golden milk doughnuts get their brilliant glow from turmeric, and their toasty flavor from chai-spices! Topped with rich cashew frosting, they're the perfect sweet way to celebrate fall.
15 minPrep Time
12 minCook Time
27 minTotal Time
- 2 cups spelt flour
- 1/2 cup coconut sugar (brown sugar works too)
- 1 tablespoon baking powder
- 1 tablespoon ground turmeric*
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups Silk Unsweetened Soymilk
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup raw cashews, soaked in water 4 to 8 hours and drained
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup Silk Unsweetened Soymilk
- Preheat oven to 350°. Lightly oil a 12 cavity doughnut pan.
- In a medium bowl, stir together flour, sugar, baking powder, turmeric, cinnamon, ginger, cloves and salt. In a separate bowl, stir together milk, oil and vanilla. Pour wet mixture into the bowl with dry ingredients and stir just until blended.
- Spoon batter into doughnut cavities. Bake until doughnuts spring back when lightly touched, about 12 minutes.
- Transfer to a cooling rack and allow to cool completely.
- Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Add a few more splashes of milk to thin if needed.
- Spoon frosting into a bowl. Dip the top of each doughnut into frosting, or spread it with a knife. Optionally, sprinkle the tops with cinnamon. Serve.
You'll probably have some extra frosting. It goes great on all kinds of sweets, or you can place it into a sealed container and freeze it for later. *If you're nervous about the turmeric flavor, start with half the amount, taste the batter and add from there. Using the full amount, I could just barely detect the flavor in the doughnuts.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.