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Meringue Frosted Butterbeer Baked Doughnuts (Vegan)

If you've never made a recipe from Harry Potter are you even a super fan? These doughnuts are the perfect treat to make for your next HP marathon or party!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 14 doughnuts

Ingredients

Dark Butterscotch Caramel Sauce:

  • 1 3/4 cups dark brown sugar
  • 1 cup full-fat coconut milk
  • 2 tablespoons molasses
  • 1 teaspoon sea salt
  • 2 tablespoons scotch whisky optional
  • 2 tablespoons dark black coffee
  • 2 teaspoons vanilla extract

Doughnuts:

  • 2 tablespoons Flaxseed Meal
  • 1 tablespoon cider vinegar
  • 1 cup coconut sugar you can also use dark brown sugar
  • 1 13.5 oz can coconut cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure maple extract
  • 2 tablespoons strong black coffee
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups flour plus more for dusting pans (*see note)

Meringue Frosting:

  • 1/2 cup aquafaba liquid from a can of garbanzo beans
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Instructions

Caramel:

  1. Combine brown sugar, cocnut milk, molasses, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes or until it starts to get thick and develops a dark amber color. Add the scotch and coffee and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and cool. Store any extra caramel in an airtight container until in refrigerator.

Doughnuts:

  1. Preheat oven to 350 degrees F (180 C) and grease 2 6-count doughnut pans lightly with oil and flour well then shake out any excess.
  2. Mix the almond milk, flax meal, and vinegar in a medium mixing bowl and allow it to set for at least 5 minutes. Sift the flour into a separate bowl and stir in salt, nutmeg, and baking powder.
  3. Now stir in the coffee, molasses, maple and vanilla extracts, coconut sugar, and coconut cream into the almond milk mixture until well combined.
  4. Pour the dry ingredients into wet mixture and use a large rubber spatula to gently fold the ingredients together (Leaving a few small lumps is fine. It's more important not to overmix.).
  5. Divide the batter into the doughnut pan slots and fill just to the rim (You should have enough for about 14 doughnuts so you might need a third pan or simply to rotate pans after baking the first ones.). Bake for 25 to 28 minutes until the top edges are just starting to brown. Remove from oven and cool for at least 10 minutes. Once cooled, carefully loosen the doughnuts from pan and place on a wire rack to finish cooling completely while you make the frosting.

Meringue Frosting:

  1. In the bowl of a stand mixer, start beating the aquafaba and cream of tartar on medium speed and increase speed a little after every minute for about 5 minutes until soft peaks form. Now add the sugar, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.

Assemble:

  1. To finish, top each of the cooled doughnuts with a generous amount of the frosting and use a small spoon to make little peaks as desired. Drizzle them lightly with as much of the caramel as you'd like and serve as soon as possible. Store in an airtight container.
  2. For maximum enjoyment eat these while having a full on Harry Potter marathon. Not a requirement but highly recommended!)

Recipe Notes

*If you'd like to make these gluten free you can easily replace the flour with your favorite gluten free baking flour.