These easy, spot on, wholesome cake donuts will become your favorite base for indulgent toppings. In this recipe, I went with a summery strawberry shortcake theme. It includes a dairy-free whipped topping an extra touch of creaminess. I prepare the topping before the donuts, so it has more time to chill, but the recipe time includes baking the donuts.
Author: Alisa Fleming
Recipe type: Breakfast
Cuisine: American
Serves: about 12 donuts
Ingredients
1 cup coconut cream (see Coconut Cream Note below)
2 tablespoons dairy-free buttery spread or sticks (I used Melt Organic)
2 tablespoons powdered sugar, plus additional for dusting
1 teaspoon pure vanilla flavoring or extract, or more to taste
Place the coconut cream, butter alternative, powdered sugar, and vanilla in a chilled mixing bowl, and blend with a hand mixer until smooth and creamy.
Taste, and add more vanilla, if desired.
Place the icing in the refrigerator to chill and re-thicken while you make the donuts.
Let the donuts cool completely.
To serve, give the dairy-fee topping a quick whisk and dollop atop the cooled donuts. Top with diced strawberries. If desired, dust the tops with powdered sugar.
Notes
Coconut Cream: chill 1 or 2 cans or packages of good-quality, full-fat coconut milk or coconut cream in the refrigerator overnight (it will help the whipping if you also chill a small mixing bowl and beaters with the coconut milk). Open without shaking the can(s) and scoop the thick cream from the top. You should get ½ to 1 cup coconut cream per can. If your doesn't set up into a firm, spoonable cream, you'll need another brand for this recipe.