Vegan doughnut balls with tahini and maple drizzle

Vegan doughnut balls with tahini and maple drizzle recipe

2 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

  • Serves 16 (makes 16)
  • 15 mins to prepare, 10 mins to cook plus cooling
  • 160 calories / serving

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

  • Energy

    670kj
    160kcal
    8%
  • Fat

    8g 11%
  • Saturates

    5g 25%
  • Sugars

    11g 12%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 21.7g Protein 2g Fibre 0.7g

Method

  1. 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.)
  2. Transfer to a bowl and stir in the flour, baking powder, bicarbonate of soda, milk, vanilla extract, lemon juice and a pinch of salt.
  3. 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.
  4. 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.

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