red velvet donuts

Red Velvet Doughnuts


  • 1 tbsp milk of choice
  • 1 tsp white or apple cider vinegar
  • 1/4 tsp pure vanilla extract
  • 1/3 cup pure maple syrup or agave or honey
  • 3 tbsp beet juice – or see substitution note below
  • 3 1/2 tbsp oil – If you don’t mind fat-free texture, you can use applesauce (35g)
  • 1 cup flour, loosely packed (works with all-purpose, spelt, or gf all-purpose) (125g)
  • 1/4 tsp salt
  • 1 tsp baking powder


*If you don’t have beet juice, you can omit and increase the milk of choice to 1/4 cup and add natural red food coloring to achieve the red velvet color if desired. (They taste just as delicious without the food coloring too!)

Combine first 6 ingredients, and set aside. Grease a donut pan OR mini muffin pan, and preheat oven to 350 F. Stir together remaining ingredients, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don’t overmix. Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frost with a basic glaze (a chocolate glaze recipe is listed earlier in this post) or even straight-up coconut butter, which is my favorite!

Total Time: 10m Yield: 6-7 donuts Print This Recipe 5/5

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