[Grain-Free] Strawberry Shortcake Donuts
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 4 large eggs
- 3 tbsp coconut oil melted
- 2 tsp vanilla extract
- 3/4 cup unsweetened almond milk
- 1 cup strawberries
Coconut Whipped Cream
- 1 (15oz) can full-fat coconut milk refrigerated overnight
- 3 tbsp real maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Combine all of the donut ingredients in a large mixing bowl, and whisk until evenly combined.
- Spray a donut pan with non-stick cooking spray (I used coconut oil spray), and pour the batter into the donut molds, filling 3/4 of the way to the top.
- Bake for 12-14 minutes, until slightly golden on top. Remove from the oven and let the donuts cool for 5-10 minutes before removing.
- When removing the donuts from the molds, take a butter knife and run it along the outside to help loosen up the donuts. Then flip the donut pan over and carefully and drop the donuts onto a wire cooling rack.
- While the donuts cool, make the coconut whipped cream. In a medium sized bowl, spoon the thick cream that separated from the coconut water into the bowl. Use an electric hand mixer to start to whip the coconut cream.
- Whip it for at least 30-60 seconds, until it starts to form a thick whipped cream. Add the maple syrup and vanilla, and mix again to incorporate. Let the whipped cream chill in the fridge for a few minutes before serving.
- To serve, just place a dollop of the whipped cream on top of a donut, and garnish with a few pieces of chopped strawberries.
- Serve and enjoy!
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