Color Kitchen Foods was so kind to send me samples of their all-natural food coloring and their candy sprinkles to try. It was so exciting that I decided to make a humungous donut with chocolate frosting, topping it off with their awesome rainbow sprinkles.
I really love Color Kitchen's vibrant coloring and that their products are all plant-based and vegan, gluten-free and non-GMO. The company is based out of Oregon and has awesome pictures on social media; I especially love their Instagram account.
This is a great brand to keep in mind with spring coming up and the holidays accompanying, like Easter and St. Patty's Day, since you can make so many beautifully colored treats using their products. This is the brand I've been waiting years for! I actually make most of my food coloring out of processing fresh fruits and vegetables, which is time consuming and can be messy too, so I'm really happy to have discovered Color Kitchen! Big thanks to CKF for sending me over samples and let's get right into the recipe that can be used with their Frosting and Sprinkle combo packages (like I used the sprinkles from) or you can use any of their frosting mixes to frost this cake with as well!
Giant Vegan Donut Cake Recipe
serves 8- 10
1 tsp vegan butter or shortening
2 cups all-purpose flour
1 cup vegan cane sugar
1.5 tsp baking soda
1 tsp fine sea salt
1.25 cup vanilla soy milk
1/3 cup vegetable oil
1 tbsp apple cider vinegar
2 tsp pure vanilla extract
.25 cup dark chocolate chips
2 tsp coconut oil
1 tbsp vanilla flavored vegan coffee creamer
2 tbsp Color Kitchen sprinkles
Preheat oven to 350 degrees. Grease a bundt pan with vegan butter or shortening. In a large mixing bowl, combine flour, sugar, baking soda and salt then mix in soy milk, oil, vinegar and vanilla extract. Pour batter into greased cake pan. Bake for 35- 37 minutes or until toothpick comes out cleanly when poked into cake, top of cake looks golden and cake is pulling away slightly from sides of pan. Allow to cool for at least 15 minutes before removing from pan and allow to cool completely. Melt together chocolate chips, coconut oil and creamer to make a ganache frosting. Frost top of cake and decorate with candy sprinkles. Enjoy!
And for now, the Dirty Vegan is signing off - I hope your day is bright and colorful like freshly bloomed flowers on a sunshiny day!
If you'd like more recipes like this one, please check out my latest book, The Dirty Vegan Cookbook, available in paperback, e-book and on your phone, everywhere books are sold!