These Vegan Vanilla Unicorn-inspired doughnuts are soft, sweet, and drenched in white chocolately goodness. A fun and healthy recipe for the kiddies and a sure way to get them happily involved and a mini baker in training. Each colorful edible sprinkle adds a beautiful crunch to the top and know that one doughnut just wouldn’t be enough to crave that sweet tooth of yours once you take a bite.
Over the weekend, I had the pleasure of having my God-daughters over for a fun-filled day with my little guy. Out of pure excitement, I chose to make a little sweet treat that they could all get their little hands sticky from and the idea of Unicorns came to mind. Besides, they are little girls and they surely do love all things girly, so why not (by the way, my little guy has his favorite Graham crackers on deck while the girls enjoy their doughnuts).
As you know, I try my best to keep things healthy, especially when it comes to the little ones. Unfortunately, there are so many unhealthy pre-packaged snacks out there, so the best thing ever is anything homemade or organic at best. Understandably so, little ones have a huge sweet tooth, so why not feed their sweet cravings with something that won’t leave you feel like one guilty Mama. Haha!
Believe it or not, these doughnuts are super easy to make and I simply melted white chocolate to be the “glaze”. While I’m not a HUGE chocolate fan (especially of white chocolate), you know that kids love the rich flavor of chocolate (or at least most do anyway), so I did it for the kiddies, Ya’ll! Sadly, I wasn’t able to find some really amazing sprinkles or edible decor locally, therefore, these pastel sprinkles had to do the trick. So, the Unicorn-inspiration definitely comes from the colors and not the design! I know, I know. I’ll be sure to perfect it next time.
Anyway, the doughnuts came out nice and fluffy and uber (which means REALLY REALLY) soft. We had ourselves a winner, Ya’ll! A nice touch of sweet with an added crunch from the sprinkles. Yummy!
But to be honest, it was a lot more fun making these beauties. Granted, decorating doughnuts are pretty messy, especially when you have little hands helping in the process (see photo below). Haha! But it was fun nevertheless.
All in all, it was a really great weekend and I wouldn’t have had it any other way. Sometimes, you just need to spend some time with the ones you love, who in return love you back.
On another note—-lately, I’ve been thinking about some new recipes + flavor ideas, and I’m so excited to begin experimenting. It’s now officially October (and officially Fall in my head!), so I’ll definitely be incorporating some “in season” flavors. Keep your eyes peeled.
I simply used a bag of white chocolate (be sure that it is vegan approved!) and placed it in a clear glass bowl. While many other methods include microwaving or directly heating your chocolate in a pot, I chose to place the clear bowl in bowling water (in a pot) over medium heat and continuously stirred until fully melted. I love this method because it keeps the chocolate from burning or drying out too quickly.
Vegan Vanilla Unicorn-inspired Doughnuts
These Vegan Vanilla Unicorn-inspired doughnuts are soft, sweet, and drenched in white chocolately goodness. A fun and healthy recipe for the kiddies and a sure way to get them happily involved and a mini baker in training. Each colorful edible sprinkle adds a beautiful crunch to the top and know that one doughnut just wouldn't be enough to crave that sweet tooth of yours once you take a bite.
- 1/3 cup agave nectar
- 1/2 cup almond milk
- egg replacer 2 tsps flax meal + 1 Tbsp warm water
- 1/4 cup vegan butter, softened I used Earth Balance
- 1 Tbsp vanilla extract
- 1 cup organic all-purpose flour
- 1 1/2 tsps baking powder
- 1 Tbsp organic cane sugar
- pinch sea salt
Preheat oven to 350 degrees Fahrenheit
Add agave nectar, almond milk, egg replacer, vegan butter, and vanilla extract to a medium bowl and whisk until well combined.
Add flour, baking powder, sugar, and sea salt and mix until fully incorporated (But DO NOT over-mix!).
Lightly grease your doughnut pan (I used Pam spray), and pipe batter into each mold (about 3/4 full), and bake for 12 minutes or until golden brown around edges.
Once done, remove from oven and let cool for 5 minutes before transferring to cooling rack.
Dip each cooled doughnut into bowl of melted chocolate and then sprinkle with edible sprinkles. Repeat until all doughnuts are done.