Baked Chocolate Beetroot Donuts
Baked Chocolate Beetroot Donuts are soft, rich, and subtly earthy donuts made with pureed beetroot, cocoa, and a simple beet glaze.
Servings: 12
Calories: 256kcal
Cost: $7
Equipment
- Donut pan
- Bowl
Ingredients
- ½ cup pureed beets 150g
- ⅔ cup granulated sugar 125g
- 1 cup milk 250ml
- 1 egg
- ½ cup butter 50g melted and cooled
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour plain flour (250g)
- ⅓ cup unsweetened cocoa powder 35g
- 2 teaspoons baking powder
- pinch salt
For the glaze
- 1 ⅛ cups powdered icing sugar 150g
- 2 tablespoons milk
- 1 tablespoon juice from the beets or a few drops red food colouring
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170°C/325°F. Lightly grease a doughnut pan with oil.
- Puree the beets with a hand held immersion blender until smooth.
- In a large bowl, beat the beetroot puree, sugar, milk, egg, cooled melted butter and vanilla together.
- Sift in the flour, baking powder and salt and gently combine.
- Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.
- Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the beet glaze
- Add the powdered icing sugar (sift if it’s clumpy) milk, beet juice or food colouring and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.
Nutrition
Calories: 256kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 81mg | Potassium: 189mg | Fiber: 2g | Sugar: 24g | Vitamin A: 301IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1mg