​Ingredients

For the Donuts

18 rice paper sheets, cut in half

½ cup plant milk (I like to use soy milk)

½ cup egg substitute** 

3 tablespoons sugar

2 tablespoons GF flour (I like Bob’s Red Mill 1:1 Baking Flour) or tapioca starch

2 tablespoons plant-based butter, melted

1 teaspoon baking powder

1 teaspoon vanilla extract

A generous pinch of salt

 

For the Icing

2 cups powdered sugar (I like @floridacrystalssugar)

4–6 tablespoons soy milk

2 teaspoons natural powder for coloring

Matcha powder (green)

Cocoa powder (brown)

Blue spirulina powder (blue)

Açai powder (purple)

Sprinkles (optional)

 

Directions

For the Donuts

1. Prepare a baking sheet with parchment paper and preheat your oven (or air fryer) to 425ºF.

2. In a large bowl, combine all of the donut ingredients and whisk until smooth.

3. Dip a half-sheet of rice paper into the batter and, on a clean surface, use your hands to roll the soaked paper into a log. Then roll along the short edge to create a ball.

4. Once you have 6 batter-soaked rice-paper balls, arrange them closely together in a circle to create a donut shape.

5. Repeat steps 3–4 until you have 6 donuts.

6. Note: If you have extra batter, you can store it in the fridge or make more donuts with extra rice paper.

7. Bake or air fry at 425ºF for 20–25 minutes until the donuts are bubbly and crispy on top.

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For the Icing

1. Whisk together powdered sugar and soy milk until smooth. Start with 4 tablespoons of soy milk and add more if you want a thinner icing.

2. Add in your natural powder for color. If you want to make multiple colors, divide icing into 4 small bowls and add ½ teaspoon of each powder to each bowl.

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Frost the donuts with the icing and add sprinkles, if desired.