Recipe of the month: dairy free cake donut recipe

March 13, 2018




  • 1/2 cup soy margarine (or any butter substitute)
  • 1 pound confectioners sugar (about 3 1/2 cups)
  • 1/4 cup coconut milk
  • 1/2 teaspoons vanilla extract


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups plus 1 tablespoon white sugar
  • 2 tablespoons soy margarine softened
  • 2 large eggs
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • Sprinkles



Making the Frosting

  1. Beat 1/2 cup margarine until smooth and fluffy. Then, on a slow speed add half the confectioners’ sugar.
  2. Add coconut milk and vanilla followed by the rest of the sugar.
  3. Turn speed of the mixer to high and beat until smooth (about 2-4 minutes). Set aside to use later.


The Doughnuts

  1. Hit oven to 325 F and lightly oil a doughnut pan. (If you don’t have a doughnut pan, you can DIY it and shape aluminum into like a doughnut pan and place it into muffin tins)
  2. In a large bowl, sift flour, baking soda, salt, and cinnamon.
  3. In another bowl beat white sugar with 2 tablespoons softened soy margarine until combined. Then add eggs, followed by coconut milk and vanilla extract. Then add dry ingredients.
  4. Fill each doughnut cup about 3/4 of the way full and bake for 8-10 minutes, until golden on top.



  1. Let doughnuts cool for ten minutes.
  2. Warm the frosting in the microwave for 10-20 second burst until it is liquidy.
  3. Dip the doughnuts in the frosting and decorate with sprinkles!


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