Vegan Raspberry Donuts

INGREDIENTS

105 g

| 1 cup, measured while still frozen defrosted frozen raspberries

150 g

| 1 very full cup spooned in and not scooped, then brushed off with the back of a knife sieved all purpose flour

100 g

| ½ cup sugar (paler varieties are best otherwise they will affect the pink colour - I used organic cane sugar)

1 1/4 tsp

baking powder (MUST be aluminum free - if you don't have aluminum free baking powder your donuts could turn blue)

1/8 tsp

baking soda

1/4 tsp

salt

mls | ¼ cup + 2 tablespoons light coconut milk (from a can and shaken well)

1 1/2 tsp

apple cider vinegar (can sub this for lemon juice)

1 tsp

vanilla extract

180 g

| 1 cup natural powdered sugar

5 tsp

light coconut milk

few drops of leftover raspberry juice