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Blue Velvet Donuts: Holiday Edition
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Blue Velvet Donuts: Holiday Edition

These Dairy-Free Blue Velvet Donuts are the best sweet treats to kick off your holiday baking season! This recipe is quick and easy, plus it has all the classic red velvet flavors, but just totally BLUE. The vanilla butter cream atop each donut adds a nice non-overbearing sweetness and let's not forget the fluffiness and absolute moistness that baking your donuts bring. Hooray for donut pans!!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Servings: 6
Calories: 154kcal
Author: Shanika

Ingredients

  • ¾ cup Bob's Red Mill Organic Gluten-Free Flour
  • ½ teaspoon xanthan gum (Only use if your brand of flour doesn't have it!)
  • ¼ cup pure cane sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 egg (Substitute: Bob's Red Mill's Egg Replacer OR 'Flax eggs' ***See notes***)
  • 2 Tbsps vegetable oil
  • cup dairy-free milk (I used So Delicious' Coconut Milk)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon neon blue food coloring

For the Vanilla Butter Cream Frosting:

  • 1 cup powdered sugar
  • 2 Tbsps dairy-free milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon neon blue food coloring (If blue frosting is desired)

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and lightly grease your donut pan. Set aside.
  • In a small bowl, mix together the dairy-free milk and apple cider vinegar. Then set aside for 5-10 minutes as it begins to activate.
  • In a mixing bowl, whisk together the flour, pure cane sugar, cocoa powder, baking powder, sea salt, and xanthan gum (if needed) and make a small "well" in the dry ingredients for the wet ingredients to be poured into.
  • Next, add the milk/apple cider vinegar mixture along with the egg (or egg replacer), vegetable oil, and food coloring to the well and mix until just combined. (Add more or less food coloring to get the desired color. The more neon blue coloring added, the darker it'll be.)
  • Now, pour the batter into a pipping bag (OR zip loc if you have that instead), seal it, and then cut one of the corners off (make sure it's not too big, so that you can control how much comes out at once!). Fill each donut cavity at the half-way point and evenly spread batter around if needed, using a butter knife.
  • Bake in the oven for 8-10 minutes, or until the donut springs back when you lightly touch it.
  • Remove from the oven and let donuts cool slightly before removing them from the pan and onto a cooling rack.

For the Vanilla Butter Cream Frosting:

  • Mix all ingredients in an electric mixer and add milk OR powdered sugar until desired consistency is reached. ***For a thick buttercream frosting, I added 1 tablespoon more of powdered sugar***.
  • Once donuts are cooled completely, add buttercream frosting to the top of each donut by using a pipping back or zip loc bag; design as desired.

Notes

If using an egg replacer, follow packaging instructions for substitution amount. 
For 'Flax eggs', use 1 tablespoon of flaxseed meal + 2 ½ Tbsps of water.
***Also, for vegan version, add ½ teaspoon of baking soda!****

Nutrition

Calories: 154kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 40mg | Fiber: 2g | Sugar: 11g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg