Galaxy Donuts

You guys, I made donuts!  In honor of the upcoming Blue Moon next week, I wanted to create some otherworldly treats to share with my guests, so behold the stunning and delcious Galaxy Doughnuts, inspired by The Vegan Dollhouse.  

The Blue Moon – the second of two full moons in one calendar month – will pass right through the Earth’s shadow, to stage a total eclipse of the moon during the nighttime hours on January 31, 2018. A Blue Moon Eclipse has not happened in almost 150 years, so it's definitely worth eating pretty donuts for!

What I love about these donuts is that they are dense and taste like chocolate cake, but the surprise is that they have two hidden veggies inside - carrots and zucchini.  It's a great recipe for kids and is a fun way to sneak more veggies into their diet.  

The icing is light and just the perfect amount of sweetness without being too much, plus the edible glitter and stars take them to a whole another level - literally out of this world!

IMG_0966.jpg

INGREDIENTS:

FOR THE DOUGHNUTS:

  • 1/2 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups unbleached white flour
  • 1/2 cup cocoa powder
  • 1/2 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 vegan egg replacers (see notes)
  • 3/4 cup sunflower oil
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups finely grated zucchini (about 2 small zucchini)
  • 2 cups grated carrots (about 4 medium carrots)

FOR THE ICING:

  • 6 Tbsp melted coconut oil
  • 6 Tpsp unsweetened almond milk
  • 3-4 cups sifted powdered sugar
  • Vegan food coloring of your choice
  • Pearl dust
  • Edible glitter stars

INSTRUCTIONS:

MAKING THE DONUTS:

  1. Preheat the oven to 350°F.
  2. Combine vinegar and nondairy milk and let sit.
  3. Sift together the flour, cocoa, soda, powder, and salt in their own bowl.
  4. Mix together oil, sugar, two eggs worth of any egg replacer, and vanilla in a different bowl. Stir until combined.
  5. Sift dry ingredients into the wet and mix until smooth.
  6. Add the grated vegetables and mix until incorporated.
  7. Fill the cake or doughnut pans about half full.
  8. Bake for 22 minutes for cupcakes, 18 minutes for doughnuts, or 32 minutes for 4-inch springform cakes. If you’re using a different size/shape, just bake until when you insert a toothpick into the center of one, it comes out clean.

MAKING THE ICING:

  1. Whisk the oil and milk on high with a mixer until well mixed.
  2. Slowly whisk in the powdered sugar one cup at a time. Stop adding powdered sugar when the consistency is slightly thinner than molasses.
  3. Divide the icing into four small bowls.
  4. Add vegan food coloring to each bowl so you have one pink bowl, one blue, one purple and one that is white.
  5. Add a dollop of each colored icing to a larger bowl and swirl together using a toothpick.
  6. Dip each donut into the icing to coat the top and slowly lift to reveal galaxy swirl.
  7. Decorate the chocolate cake with galaxy icing, stardust, and silver stars.