Let's make donuts cool again.
I'm not the only one who misses donuts right? There's just something about dipping a cake donut into your morning coffee or tea that is so relaxing. Now that cookie season is over, I'm ready for more donut recipes. I've actually got a few more coming up for you in the next few months.
They're light, fluffy, slightly sweet and made without any dairy products. In fact, I took full advantage of the fresh blackberries I found at my grocery store and I used them as the egg replacer, and as a natural flavor. YUM!
Plus they look so pretty, right? I love how dark and shiny the blackberries are. And i love how they stand out against the powdered sugar.
This recipe makes a dozen regular sized cake donuts, but can make about 20 donut holes and 24 miniature donuts. You have free reign to use your choice of non-dairy milk, I used unsweetened almond milk, and you can pick and choose spices according to your personal taste. I love the way ginger tastes with blackberries for some reason, so it's one of my go-to spices when I'm making anything involving blackberries.
Also, finally have a chance to show off the cute plates my dad got me for Christmas this year. I love them!
Recipe adapted from Vegan Yum Yum.