I finally have rose water in my kitchen and I’m about to go nuts. The flavor is so rich and concentrated that you only need a teaspoon or two depending on what you’re making. I purchase 2 bottles for $15 on Amazon and now I’m going to make sure I always have rose water on deck. So far I’ve used it to make a rose latte (link at the end) and these vegan rose water donuts but I also want to test out a rose gingerade and sooo many baked good so stay tuned. As the new rose water recipes go up, I’ll make sure to update the ‘recommended’ section at the bottom with links to them all.
Vegan rose water donut recipe after the jump!
Vegan Rose Water Donuts
Vegan Rose Water Donuts (oil-free)
*you will need a donut pan
Batter Ingredients Wet
- 1 tbsp rose water (link in notes)
- 1/2 cup + 1 tbsp almond milk
- 3 tbsp melted Earth Balance
- 1 tbsp coconut oil
- 1 1/2 tsp apple cider vinegar
- 1 tsp vanilla
- 1 flax egg ( 1 tbsp flax meal + 3 tbsp water) (instructions below)
Batter Ingredients Dry
- 1 cup tightly packed all purpose flour
- 1 1/12 tsp beet root powder (link in notes)
- 1 cup sugar (I used organic cane sugar)
- 1/2 tsp vegan powdered sugar
- 1/4 tsp arrowroot powder
- 1/4 tsp sea salt
- 1 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup vegan powdered sugar
- 6 tsp arrowroot powder
- dash of beetroot powder (will not affect taste but amount depends on desired redness)
- 1 tsp clear vanilla extract (regular is fine)
- 1 tsp rose water
- 1 tsp water
- 1 tsp lemon juice
- top with approx 1/2 cup ground pistachios
Preheat the oven to 350 degrees Fahrenheit.
In a tiny bowl, prep your flax egg. Mix 1 tbsp flax meal + 3 tbsp water and set aside for at least 10 minutes.
Mix wet and dry batter ingredients separately, then mix together.
Bake inside of a donut pan for 17 minutes. Remove from pan and let cool on a rack. I just used one of my oven racks. *Take this out and set aside BEFORE pre-heating.
While donuts are cooling, mix together the glaze ingredients and mash your pistachios. I used a molcajete. Once the donuts are cool to the touch, you can glaze them and then sprinkle them with crushed pistachios.
Refrigerate for 20 minutes after glazing.
They should keep for 5-6 days. I ate them in two though...
*you can use this same recipe to make deliciously moist cake balls as well. I had a small amount of left over batter so I threw it into my cake ball pan and they rose beautifully. No pun intended. Example in the tutorial below.
Watch my tutorial on how to make vegan rose water donuts here:
Vegan Coffee Alternatives (caffeine-free)