Vegan Halloween Monster Donuts
Print

Vegan Halloween Monster Donuts

Take a bite out of these Vegan Halloween Monster Donuts. They're easy to make, fun to decorate, and delicious to eat.
Course Dessert
Cuisine American
Keyword Vegan Halloween Monster Donuts
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 361kcal
Author Namely Marly

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon ground flax seeds
  • 5 - 6 tablespoons water
  • 1/3 cup brown sugar
  • 5.3 oz container vegan vanilla yogurt
  • 2 tablespoons vegan butter softened
  • Vegan Monster Eyes*
  • Cashew Pieces

Purple Glaze

  • 2 tablespoons blueberries fresh or frozen
  • 1 tablespoon coconut oil
  • 1 tablespoon light corn syrup
  • ¾ cup powdered sugar

Green Glaze

  • 2 tablespoons spinach fresh
  • 1 tablespoon coconut oil
  • 1 tablespoon light corn syrup
  • ¾ cup powdered sugar

Instructions

  • Heat oven to 350F. Coat donut pans with vegetable spray..
  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda and nutmeg. Stir to combine. Set aside.
  • In another bowl, combine the ground flax seeds and water. Stir. Add the sugar, Silk Yogurt Alternative, and melted vegan butter. Stir to combine.
  • Pour the yogurt mixture into the flour mixture and stir to combine.
  • Spoon the batter into prepared donut pans. If you prefer to be super precise, you can use a piping bag to do this.
  • Bake for 10 minutes, until the donuts are golden brown.
  • In the meantime, make the purple glaze by combining the blueberries, coconut oil, and corn syrup in a microwave-safe bowl. Microwave for 20 seconds. Stir, and mash the blueberries. You can remove the skins or mash them into fine pieces. Add the powdered sugar and stir to combine. If it's too thick add a teaspoon of plant-based milk. Stir until smooth and creamy.
  • Make the green glaze by combining the spinach, coconut oil, and corn syrup in a food processor bowl. Pulse to combine. Add the powdered sugar and pulse until a nice consistency is formed.
  • Dip cooled donuts in the glazes. Top with vegan monster eyes and add cashew pieces for the teeth.
  • Store in an airtight container in the fridge for up to a week.

Notes

* I made a batch of these Vegan Monster Eyes (recipe from Fork and Beans) and then stored them in a ziplock bag in the freezer and they've kept for quite awhile!

Nutrition

Calories: 361kcal | Carbohydrates: 67g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 138mg | Potassium: 142mg | Fiber: 1g | Sugar: 48g | Vitamin A: 460IU | Vitamin C: 5.2mg | Calcium: 83mg | Iron: 1.3mg