• On the Menu: Vegan Red Velvet Donuts


    On the Menu digs into a new cookbook each week to share an amazing and exclusive recipe with UO readers. And right now...it's Halloween week, you guys! Just in time to get your sugar high going, we're bringing you a recipe for (vegan!) donuts from Kelly Peloza at Seitan Beats Your Meat and the author of Cheers to Vegan Sweets. With a chocolate coating made extra dark from black onyx cocoa powder and a blood red velvet cake, it's only 8am but we're basically ready to call it quits and eat these on the couch all day. Trick or treat! 

    Vegan Red Velvet Mini Donuts
    Makes 12 mini donuts

    For the donuts:
    2/3 cup non-dairy milk
    1 teaspoon apple cider vinegar
    1/2 cup sugar
    1/4 cup canola oil
    1/2 teaspoon vanilla extract
    2 teaspoons “no taste” red food coloring
    1 cup flour
    2 teaspoons Dutch-processed cocoa powder
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt

    For the chocolate coating:
    1 1/2 cups chocolate chips
    1 tablespoon vegetable shortening
    Black onyx cocoa powder or black food coloring for color


    1. Preheat oven to 350°F and assemble your ingredients, a mixing bowl, and spoon or spatula.

    2. Combine the non-dairy milk and apple cider vinegar. Let sit for a minute until the milk begins to curdle. Add to a mixing bowl.


    3. Add the sugar, canola oil, vanilla extract, and red food coloring. Mix until combined.


    4. Mix the flour, cocoa powder, baking soda, baking powder, and salt together in a separate bowl.

    5. Add the mixture of dry ingredients to the wet, and stir until just combined. Add more red food coloring if you want an even more vibrant color.


    6. Coat your donut pan with a thin layer of vegetable oil so the donuts won’t stick to the pan.

    7. Fill each ring halfway with batter. Don’t overfill, or the donuts will overflow the pan.

    8. Bake your donuts for 10-12 minutes or until the centers are firm and a toothpick comes out clean. Let donuts cool completely in the pan, then carefully remove with a knife. 


    9. Make the chocolate coating. Combine the chocolate and shortening together in a bowl and microwave for about 2 minutes, stirring halfway through.

    10. Add black onyx cocoa powder or black food coloring to deepen the color of the chocolate, if desired.

    11. Line a cookie tray with a sheet of parchment paper. Dip donuts in the chocolate, and transfer them to the cookie tray. Repeat for all the donuts and let the coating set at room temperature. Decorate with sprinkles or other cake decorations, if desired.


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