Strawberry Gum Cake Donuts with Quandong Icing
180g Plain Flour
125ml Sunflower Oil
2 Tsp Strawberry Gum
1 Tsp ‘No Egg’ Egg Replacement
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Tsp Vanilla Paste/Extract
1 Tsp Apple Cider Vinegar
Pinch of Salt
150g Icing Sugar
2 Tsp Quandong Powder
Food Colouring (optional)
-Pre-heat oven to 180 degrees celsius.
-In a large mixing bowl, sift together all of the dry cake ingredients.
-Next add in all of the wet ingredients and mix until just combined.
-Spoon mixture into lightly oiled donut tray until 3/4 full.
-Bake for 17-18 minutes.
-Place in the fridge to cool down until ready to ice them.
-To make the icing, sift the icing sugar into a bowl then add in the other ingredients and mix well.
-You can add a little bit more water if you want the icing more runny.
-Once the donuts have cooled down enough, spread the icing over, or you can put in a piping bag and pipe a design on the top.
RECIPE AND PICTURE FOR NATIF FROM @veganaugogo
Rebecca is a creator of delicious Vegan Food and loves using Native Australian Ingredients.