Amazing Vegan Chai Beetroot Donuts! (Low Fat, Wholegrain & Refined Sugar Free) | Delia.v Life
Updated: Aug 10
Baked or fried we love our donuts. Traditional cake donuts are deep-fried in hot fat while NEW-tradition cake donuts are baked in a hot oven! It is a no brainer that the latter is already healthier compared to the former. But since we like to eat donuts very regularly, we decided to add a sprinkle of health in the form of Vahana Beetroot Latte Blend into both the donut and the glaze itself!
Best decision ever. These donuts taste just like a beetroot chai latte but in donut form. We are living for these soft, addictive donuts with a tinge of earthiness and spiciness from the beetroot and spices respectively. Yes, we have probably used the Vahana blends in countless bakes but that shows how versatile these blends really are and we absolutely love their flavors along with their health benefits! Yeah, cinnamon donuts are awesome but these my friend, are absolutely game changers. They are lower in fat, wholegrain and refined sugar free without compromising on taste and texture. ALSO THEY LOOK SO PRETTY DON'T THEY?
No one can resist pretty things. Bring these to your next party and people won't be able to tell that these are secretly healthy. Only word of caution is to be sure to make a double batch because these will definitely disappear pretty fast and you don't want a rampage to start;)
Beetroot Chai Donuts:
20g Potato starch
80g All purpose flour/Spelt flour
1 tbs Vahana Beetroot Latte Blend
15g Apple cider vinegar
110g Unsweetened soy milk
60g Raw sugar
1/4 tsp Baking soda
1/2 tsp Baking powder
60g Vegetable oil
1/2 tsp Vanilla extract
1. Prepare a silicon donut mould and preheat the oven to 180 degrees celcius.
2. Sift all the dry ingredients into a large bowl and whisk until well combined.
3. Whisk together the wet ingredients until homogeneous.
4. Pour the wet ingredients into the dry ingredients and whisk just until combined.
5. Pour the batter into the mould until each donut hole is 3/4 filled and bake for 15-20 mins.
Beetroot Chai Glaze:
150g Pressed tofu/ Silken firm tofu
150g Cashews, soaked and drain
50g Erythritol/ Raw sugar/ Coconut sugar
1 tsp Vahana Beetroot Latte Blend
30g Coconut milk
1. Blend everything in a blender until smooth and creamy.
2. Dunk the donuts in the glaze and consume immediately!
We hope you like our Beetroot Chai Donut recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!