For 16 pieces

120 ml almond milk
130 g flour
100 g cane sugar
2 tbsp applesauce
2 tbsp sunflower oil
8 g baking powder
1 tbsp apple cider vinegar
1 tsp. vanilla extract
75 g pistachios
2 tbsp. rose petals


  1. Preheat the oven to 175°C.
  2. Put the almond milk and cider vinegar in a bowl and let it stand for a while so that the almond milk starts to clump.
  3. Sift the flour and mix with the cane sugar and baking powder.
  4. Then add the applesauce, sunflower oil and vanilla extract to the almond mixture.
  5. Then add the dry ingredients and stir to form a smooth batter.
  6. Using a piping bag, spread the batter into the donuts baking pan.
  7. Bake the donuts for about 15 minutes until golden brown and cooked.
  8. Remove the donuts from the baking pan, let cool completely.
  9. Generously spread the donuts with La Vida Vegan coconut paste.
  10. Chop the pistachios and divide over the donuts.
  11. Sprinkle with rose petals and serve immediately.