Preheat the oven to 175°C. Put the almond milk and apple cider vinegar in a bowl and let it sit for a while, so that the almond milk starts to clump. Sift the flour and mix it with the cane sugar and baking powder. Then add the applesauce, sunflower oil and vanilla extract to the almond mixture.
Add the dry ingredients and stir until smooth. Divide the batter with a piping bag over the donut baking tin. Bake the donuts for about 15 minutes until golden brown and cooked through. Remove the donuts from the baking tin, let them cool down completely and spread them with La Vida Vegan hazelnut spread and sprinkle them with your favourite topping.
For about 16 donuts
For the donuts:
120 ml almond milk
130 g flour
100 g cane sugar
2 tbsp. Apple sauce
2 tbsp. sunflower oil
8 g baking powder
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
Toppings:
La Vida Vegan hazelnut spread
Crispy corn
Freeze-dried red fruit
Crispy hazelnut
White chocolate drops
Pistachio
