Sweet and delicious vegan strawberry shortcake donuts make a wonderful weekend breakfast!
Add te melted buttery spread, non-dairy milk, strawberry juice, vanilla, unsweetened applesauce, and vinegar, and mix.
To make the frosting: Beat the buttery spread to soften, then add half of the powdered sugar a little at a time. Drizzle in the non-dairy milk, continue beating. Add the rest of the powdered sugar, and continue to beat until smooth and creamy.
Store leftover donuts in a covered container in the refrigerator for one day. If you know you are going to store them, keep the strawberry topping separate and add before serving.
You can use spelt flour or all-purpose flour, or whole wheat flour.
I have not tried this recipe with gluten free flour. If you try it, let me know!