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Vegan doughnut balls with tahini and maple drizzle recipe
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24 ratings
This vegan doughnut recipe involves baking instead of frying, making it even easier to follow at home. Sweet potato is the secret ingredient to a fluffy dough that puffs up in the oven, and the sticky maple and tahini glaze adds a lovely sweet finish. See method
Ingredients
- 1 large sweet potato, baked and cooled (see tip, below)
- 85g coconut oil or butter, softened
- 120g caster sugar
- 190g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp almond or cashew milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 4 tbsp maple syrup
- 3 tbsp tahini
- 2 tbsp pistachio nuts, finely chopped
Each serving contains
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Energy
670kj
160kcal
8%
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Fat
8g
11%
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Saturates
5g
25%
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Sugars
11g
12%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 21.7g
Protein 2g
Fibre 0.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with nonstick baking paper. Cut open the baked sweet potato and scoop out the flesh. Put 100g in a food processor with the coconut oil and sugar. Blitz to combine. (You can use the rest of the sweet potato to thicken a soup, or freeze for another time.)
- Transfer to a bowl and stir in the flour, baking powder, bicarbonate of soda, milk, vanilla extract, lemon juice and a pinch of salt.
- Roll heaped tablespoons of the mix into balls and place on the baking tray, spaced slightly apart. Bake for 8-10 mins until golden and slightly puffed up, then remove and allow to cool for a few mins.
- Mix the maple syrup and tahini until just combined, then drizzle over the doughnuts. Scatter with the chopped pistachios to serve.
Tip: To cook the sweet potato, wrap the potato in foil and cook at gas 6, 200°C, fan 180°C for 45 mins.
See more Vegan recipes