Red Velvet Cake Donuts




12 donuts



12 donuts

Rich, gluten free chocolate beetroot cakes donuts. Vegan option available.

Print Recipe


  1. Preheat the oven to 375°F and grease a donut tray.
  2. Bring a deep pot of water to the boil and place scrubbed beets in to boil until soft, around 30 mins depending on the size.
  3. While the beets are cooking sift all dry ingredients into a medium size mixing bowl.
  4. Separate the eggs into 2 bowls, a larger one for the whites. Beat the whites with a hand held mixer until you have stiff peaks.
  5. Once the beets are cooked, rinse them under cold water and the skin will rub off easily. Let them cool slightly, and then turn the beets into a smooth puree in a food processor or high speed blender. Add the egg yolks and stir to combine.
  6. Melt your chocolate and coconut oil in a double boiler on the stove top (or microwave). Once melted take off the heat and stir in the honey, molasses, juice, zest, vanilla, and the beet puree. Stir well to combine.
  7. Transfer the wet beet mix into the dry flour mix and combine well. Once all combined fold in the egg whites until just combined. Do not over mix.
  8. Spoon the mix into a zip lock bag (you may need to do half the mix at a time) and cut off one of the bottom corners. Pipe the mix to just under the top rim of the donut tray until almost full.
  9. Bake for 30 mins, and allow to cool completely in the tray to avoid breaking when popped out.
  10. Combine all your icing ingredients in a bowl and mix well until smooth.
  11. Dip the donuts in top down and place on a cooling sheet with a tray underneath to catch drips. Sprinkle with desired toppings.


  • Use 2 flax eggs
  • 1 tablespoon ground flax seed with 2 tablespoons of water = 1 egg replacement
  • Stir your 2 flax eggs in with wet ingredients instead of the eggs.


  • 3 small beetroots (around 130g)
  • 1 cup Maskal Teff® brown flour
  • ½ cup almond flour
  • 1 Tablespoon cacao powder
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2 eggs, separated (see NOTES section for vegan option)
  • 100g dark chocolate
  • 1/3 cup coconut oil, melted
  • 3 Tablespoon honey
  • 3 Tablespoon molasses
  • zest & juice of a small orange
  • 1 teaspoon vanilla


  • 1 cup powdered sugar, sifted,
  • 1 teaspoon beet powder
  • 1 teaspoon water
  • sprinkles of choice

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