Learn to make these gluten-free vegan raspberry rhubarb glazed donuts with this easy recipe. Donuts are on the table in under an hour, making them great for brunch entertaining! Gluten-free, dairy-free and vegan.
1 1/2cuppowdered sugar(use vegan powdered sugar if needed)
Preheat oven to 375F. In a large bowl, mix together flours, coconut sugar, baking powder, baking soda and salt.. Then, add in vanilla, apple cider vinegar, 3/4 cup almond milk and vegetable oil. Whisk until smooth. If the batter is still too thick add the additional 2 tbsp of almond milk. The batter should be thick but not as thick as cookie dough. Coat a donut pan with nonstick cooking spray (make sure it does not have flour in it if you need to be gluten-free). Spoon or pipe batter into the donut pan. The batter should just about reach the top of the pan and will make 6 donuts using <a href="http://amzn.to/1r5r16m">this pan</a>. Bake at 375F for 10-14 minutes or until the donuts spring back when you touch them. Cool on a wire rack.
To make the glaze, add the rhubarb, raspberries and water to a small pot over medium heat. Cook for 5-10 minutes, until the rhubarb and berries are soft. Gently mash the rhubarb and raspberries. Then strain them into a bowl, discarding the pulp. Measure out 1/4 cup of the raspberry rhubarb juice. Mix it with the powdered sugar. You want your glaze to be thick and pink. Not red-pink. But pink. The glaze will thin out a lot when its on the donut. Adjust the glaze by adding raspberry rhubarb juice or more powdered sugar accordingly.
Dip the donuts into the glaze and place on a wire rack to set.
Donuts are best eaten on the same day or the glaze may melt and make the donut soggy.
*Don't worry too much about the exactness of the rhubarb measurements - you'll be measuring out only 1/4 a cup and any kind of ratio of rhubarb and raspberry will be delicious so don't fret!