The smell of almond extract is intoxicating, so much so that I might make batches of these just to keep inhaling it while I bake them. This dessert is everything that I would want in a birthday cake, but in a *slightly* more adult form. You should never limit yourself to a special occasion to share a batch of amaretto donuts!
1 cup almond flour (I grind almonds in a blender)
1.5 cups brown rice flour
1 cup arrowroot starch
1 tsp baking powder
Pinch of salt
8 tbsp aquafaba (water from a can or cooked chickpeas)
1 cup refined coconut oil, melted
1.5 cups coconut sugar
2-3 tsp almond extract
½ package vegan cream cheese (about 4 oz)
½ cup organic powdered sugar
½ cup soymilk
1 tsp beet root powder (can also use 1 slice fresh; steep in soymilk for 5 min and remove)
1 tsp vanilla
Preheat oven to 375F. Combine aquafaba, coconut oil, coconut sugar, almond extract and mix well. Add dry ingredients and mix until forms a medium-thick batter. If too runny, add flour and small amount sugar. .
Add to silicone donut mold or oiled metal pan, not quite to the top of the mold to allow to expand. Bake for 20 min or until golden brown on edges and easily coming out of pan. Flip onto baking rack and allow to cool.
While donuts are cooling, separate cream cheese into two bowls. Add beetroot and vanilla to one, and add half of powdered sugar and soymilk to each. Mix very well or blend until smooth. Dip top half of donuts into the white glaze and then pour pink glaze over to taste. Enjoy!