Cream-Filled Gingerbread Donuts (vegan) | Foodtalk

Ingredients

• 1 cup almond milk, divided in two, warm but not hot to the touch
• ⅓ cup of granulated sugar , divided in two
• 2 ¼ tsp active dry yeast, or one package
• ¼ cup Just Egg * see notes for substitutions
• ¼ cup coconut oil , melted
• 2 tsp vanilla extract
• ¼ tsp nutmeg
• 1 ½ tsp cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground clove
• 4 ¼ cup all-purpose flour
• (optional) ⅛ tsp salt , if not using salted vegan butter
• 1 cup full fat coconut milk
• 4 tbsp all-purpose flour
• ¼ cup of granulated sugar
• 2 tbsp molasses
• ½ tsp ginger
• ¼ tsp cinnamon
• ⅛ tsp clove and nutmeg
• ½ cup powdered sugar
• 2 tbsp vegan butter, I used Earth Balance Buttery Sticks
• 1 1/4 cup powdered sugar
• 3 tbsp gingerbread pastry cream (above)
• 2 cups powdered sugar
• 2-3 tbsp Aquafaba, or chickpea brine
• 1/8 tsp cream of tartar
• 1 tsp vanilla