Low-fat baked peach donuts: vanilla batter studded with diced fresh peaches! Using coconut milk and dairy-free butter substitute make these an indulgent treat for those with milk allergies!
It’s Snack Share Wednesday again! Even though I’m temporarily unemployed, Liam still attends daycare three days a week, for a couple of reasons. The first is that we would lose our spot if we pulled him out, and the second is that he genuinely enjoys daycare, and playing with his friends there.
I must admit that I chose Wednesday as one of the days he would attend, because I wanted to continue participating in snack share! It’s been so much fun coming up with new snacks for the kids to enjoy. Sometimes it’s as simple as fresh pitted cherries, courtesy of Whole Foods’ CherryFest sale, and sometimes it’s a homemade baked treat.
One of the children in Liam’s class has a milk allergy, so I’ve researched dairy-free recipes and baking substitutions to ensure that the child can fully participate in snack share.
I wanted to make Girl Versus Dough‘s peach donuts, and read that I could substitute coconut milk + vinegar for the buttermilk, and coconut oil for the butter. Coconut oil is very expensive, however, so instead I bought Earth Balance Buttery Sticks, which are dairy- and soy-free. They are mostly made up of vegetable oil, and are trans-fat free. They can be substituted for butter on at a 1:1 ratio. And at $4.19 for a 1-lb box, they are about the same price as butter. (This is starting to sound like an ad, but I promise, I was not compensated in any way for writing about this product!)
Anyway, the donuts came out exactly as if they were made with buttermilk and butter. I snuck one for myself (after all, all chefs should taste their food!), and they don’t taste any different than I imagine the original recipe did. I’m sure the kids will love this special treat!
These donuts are moist enough on their own, but if you love iced donuts (and who doesn’t??), then the icing drizzle will add a touch more sweetness to the donut.
- 2 tsp apple cider vinegar
- ⅔ cup + 1 tbsp coconut milk
- 2 tbsp dairy-free butter substitute (such as Earth Balance Buttery, melted
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups cake flour
- ⅔ cup plus 2 tbsp sugar
- 2 tsp baking powder
- Generous pinch of nutmeg
- 1 tsp salt
- 2 small peaches, diced (about 2 cups)
- 1⅓ cups confectioners sugar
- ¼ cup coconut milk
- Splash of vanilla extract
- Preheat your oven to 400 degrees. Liberally spray two 6-well donut pans with nonstick cooking spray.
- In a large measuring cup, whisk together the cider vinegar and the coconut milk. Let stand for 5 minutes.
- In a large mixing bowl, whisk together the coconut milk/vinegar mixture, the melted butter substitute, and the eggs.
- In a medium mixing bowl, sift together the cake flour, sugar, baking powder, nutmeg and salt.
- Pour the dry ingredients over the wet, then whisk just until combined. Then fold in the diced peaches.
- Portion the batter into the 12 wells of the donut pans, filing each ⅔ to ¾ full. Bake for 14 to 16 minutes, until baked through and golden brown around the edges.
- Let cool in the pans for 5 minutes, then remove from pans and cool completely on a wire rack.
- Once the donuts are cooled, whisk together the icing ingredients until smooth. Drizzle the icing over the donuts with a spoon, or dip the tops of each donut into the icing. Let sit until the icing has set.
Recipe adapted from Girl Versus Dough