Vegan Gingerbread & Cranberry Doughnut

Vegan Gingerbread & Cranberry Doughnut

Vegan Gingerbread & Cranberry Doughnut

Prep Time
40 Minutes
Cook Time
35 Minutes
Ingredients
21
Servings
6
Decadence and frivolity come together to create these wonderful baked Christmas treats. Perfect for parties, or a fancy, festive afternoon tea, these doughnuts are bursting with flavour; from the zesty Schwartz Ground Ginger, to the sweet yet tart blush of cranberry icing. And they are ‘Oh so ‘hole’some’, with 100% vegan ingredients, (but these plump beauties taste so good, you don’t need to let the sceptics know!).

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Ingredients
  • For Doughnut Dough:

  • 1 small sweet potato, peeled and grated

  • 1 grated apple

  • 50 grams (2 ounces) brown sugar

  • 150 millilitre (1/4 pint) oil

  • 1 teaspoon Ground Ginger

  • 1 teaspoon Cinnamon Ground

  • 100 grams (4 ounces) rice flour

  • 50 grams (2 ounces) almond powder

  • 25 grams (1 ounce) coconut flour

  • 50 grams (2 ounces) tapioca starch

  • 1 teaspoon baking powder

  • 1/2 teaspoon bicarbonate soda

  • 1/2 teaspoon salt

  • For Cranberry Icing :

  • 100 grams (4 ounces) fresh cranberries

  • 4 tablespoons water

  • 125 grams (5 ounces) icing sugar

  • 1 tablespoon coconut butter

  • For Topping

  • 1 tablespoon coconut, shredded

Key Products
Ground Ginger

Product Information

£ 1.70/unit,26g
Cinnamon Ground

Product Information

£ 1.70/unit,32g

Instructions

  • 1 Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 In a large bowl, combine the sweet potato, apple, sugar, oil, Ginger, Cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough.
  • 3 Make balls of dough - we recommend using an ice cream scoop - and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre.
  • 4 Bake for 25 minutes. Leave them to cool.
  • 5 For the icing, place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften. Do so until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool.
  • 6 Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth.
  • 7 Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack.
  • 8 Using a spoon, drizzle the cranberry glaze over your doughnuts.
  • 9 Sprinkle the doughnuts with shredded coconut and chopped cranberries.
  • 10
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