The most decadent and involved of the Unicorn Foods, these donuts are well worth it. They’re a baked vanilla donut with two options for toppings. You can opt for colourful glaze which is a combination of icing sugar, powders and milk. The glaze gives a brighter “unicorn” look. Alternatively, if you want to opt for something healthier with less sugar you can make the dairy free, vegan and raw cashew frosting, which is absolutely divine. This gives you a thicker frosting and the colours come out more subdued.


The flavours used were Maca, Matcha and Acai Berry.


Unicorn Donuts


Unicorn Donuts

Dairy Free baked vanilla donuts topped with either a unicorn coloured cashew maple frosting or a unicorn glaze.
Dietary: Dairy Free, Nut Free, Vegetarian
Servings: 6 donuts


Baked Vanilla Donuts

  • 1/3 C + 2 tbsp rice milk
  • 1 tsp vinegar
  • 3 tbsp coconut oil melted
  • 1 C all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea slat
  • 1/4 C coconut sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Unicorn Glaze (Topping Option 1)

  • 3/4 C icing sugar divided into 3
  • 3-6 tsp rice milk
  • 1 tsp acai powder
  • 1 tsp matcha powder
  • 1 tsp maca powder

Maple Frosting (Topping Option 2)

  • 3/4 C raw cashews soaked in water for 4 hours
  • 2 tbsp coconut oil melted and cooled
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp Salt
  • 1 tsp maca powder
  • 1 tsp matcha powder
  • 1 tsp acai berry powder


Baked Vanilla Donuts

  • Preheat oven to 180°C and spray your donut pan with a non-stick spray
  • Preheat oven to 180°C and spray your donut pan with a non-stick spray
  • In a small bowl, mix together rice milk and vinegar, let it sit for 5 minutes to curdle.
  • Melt the coconut oil in a pan and set aside to cool
  • In a medium bowl whisk together flour, baking powder and salt.
  • Add coconut sugar, egg and vanilla into the coconut oil and mix until evenly combined. Add in curdled milk.
  • Whisk together wet and dry ingredients until just combined
  • Divide the batter between the 6 donut holes.
  • Bake for 7 minutes. Allow to cool for 1 minute before removing donuts. Allow the donuts to cool completely on a wire rack.

Unicorn Glaze

  • Separate icing sugar into 3 bowls(1/4 Cup in each)
  • Add the powders to the bowls (1 powder to 1 bowl), mix until combined Add 1 tsp rice milk to each bowl, mix until you get a smooth paste. If it’s too thick add another tsp of milk until you get the consistency you want.
    Unicorn Donuts with Unicorn Glaze
  • Add the coloured icing to a plate (as shown) and using a toothpick swirl through them so they overlap a bit (don’t mix – you want to see the different colours).
    Unicorn Donuts with Unicorn Glaze
  • Once the donuts have cooled completely, dunk each donut in glaze. Don’t move the donut around, you want to see the different colours.. Place on cooling rack and allow to dry
    Unicorn Donuts with Unicorn Glaze

Maple Cashew Frosting

  • Once the cashews have soaked, drain and add them to a blender.
  • Once the cashews have soaked, drain and add them to a blender. Add in the rest of the ingredients and blend until completely smooth
  • Split the icing into 3 (or however many colours you are making).
  • Add in powder, ½ teaspoon at a time until you get the desired colour and taste you want.
  • Using an icing knife, spread icing on a donut – overlapping the colours a bit to get a unicorn effect.
  • Serve immediately – the frosting absorbs into the donut, so eat it the same day.


Unicorn Donuts


To see the rest of our unicorn food recipes and to enter to win a hamper from Faithful to Nature worth R1000 click here

This post was brought to you in partnership with Faithful to Nature, an online Organic Shop which stocks a range of green foods, cosmetics, appliances and more…

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1 Comment
  • Veez
    June, 21, 2017

    I would make a unicorn soup or frozen yogurt