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Red Velvet Glaze Donuts

These donuts made out of Cassava Flour with Beetroot glaze are just too beautiful to eat! Pumpkin spice and flavour will delight your tastebuds!


For 6 donuts:

  • 1 cup of Rootalive Cassava Flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • pinch of salt
  • 1 teaspoon of pumpkin pie spice
  • â…“ cup of maple syrup
  • ¾ cup of soy milk
  • 1 tablespoon of apple sauce
  • 1 teaspoon of vanilla extract
  • ½ cup of pumpkin puree

For the beetroot glaze:

  • ¾ cup of vegan cream cheese
  • 1 tablespoon of vegan butter
  • ½ - 1 teaspoon of Rootalive Beetroot Powder (depending on desired colour)
  • ½ cup of icing sugar
  • 4-5 tablespoons of soy milk


(For 6 donuts)

  1. Pre-heat oven to 350 degrees F. Grease a donut pan.
  2. In a large bowl, sift together the Cassava flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. Stir in the milk, maple syrup, vanilla extract, apple sauce and pumpkin puree. Stir until well combined.
  4. Evenly divide the batter into the donut pan.
  5. Bake for 10 minutes or until a toothpick inserted in the donuts comes out clean.

For the glaze:

Step 1

Melt cream cheese and butter in the microwave (takes few seconds), add beetroot powder and icing sugar.

Step 2

Using hand mixer or whisk mix until well blended. Add soy milk, 1 tablespoon at a time, until you reach your desired glaze thickness. Whisk again.

Step 3

Once donuts have cooled a bit, dip them into the glaze and ENJOY!

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