Vegan Pumpkin Cider Doughnuts (Einkorn + Maple Cinnamon Cashew Frosting

• Vegan

• Produce

  • 1 cup Pumpkin puree

• Condiments

  • 1/4 cup Maple syrup or agave

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 1/3 cups Coconut sugar
  • 3 1/3 cups Einkorn flour
  • 2 tsp Hawaij or pumpkin spice
  • 1 Vanilla bean
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Coconut oil

• Nuts & Seeds

  • 2 cups Cashews

• Drinks

  • 1 cup Apple cider

• Liquids

  • 1 tbsp Water

Found on willfrolicforfood.com

Description

Ingredients

• 3 1/3 cups einkorn flour
• 1 tablespoon baking powder
• 1 1/3 cups coconut sugar
• 1/2 cup coconut oil, melted
• 1 cup pumpkin puree
• 1 cup apple cider
• 2 teaspoons vanilla extract
• 2 teaspoons hawaij or pumpkin spice (or 1 tsp cinnamon + 1 tsp cardamom)
• 2 cups soaked cashews
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave
• 1 vanilla bean, scraped of its seeds
• 1 tablespoon warm water

Directions

• Preheat the oven to 350F. Oil two 6 cavity doughnut pans lightly with coconut oil.
• In a large mixing bowl, stir together the einkorn flour, baking powder and coconut sugar. Add the melted coconut oil, pumpkin puree, apple cider, vanilla and spices. Stir everything together until the batter is moist, even and sticky. Like thick cake batter.
• Add around 3 heaping tablespoons of batter to each cavity in your doughnut pan. Fill each cavity all the way up to the top, and smooth out any peaks in the batter. You might have a couple of tablespoons extra, which I like to bake off as mini bundts and frost just the same.
• Bake for 12 minutes on the center rack, rotating the pans half-way through. The doughnuts will be golden and springy to the touch.
• Let cool 5 minutes. Loosen the doughnuts from the moulds with a butter knife.
• Let cool to room temp before frosting. To create a marbled effect, dip a doughnut in the lighter colored frosting. Then lightly dip the doughnut into the darker color, twisting it as you remove it. It takes some finesse to get the effect.
• Soak the cashews overnight, or a minimum of 8 hours. Drain the cashews and add them to the bowl of a high powered blender. Add the coconut oil, maple syrup, vanilla bean seeds and warm water. Blend until completely smooth and creamy, stopping the blender and scraping down the sides as necessary to get everything incorporated into the frosting. It will be perfectly creamy and smooth like cream cheese frosting when finished.