Ingredients:

  • 3 cups All-Purpose Flour
  • 1 cup Coconut Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Plain Full-Fat Greek Yogurt
  • 1/2 cup Avocado oil
  • 2 tsp Madagascar Vanilla Bean Paste
  • 1/2 tsp Ground Nutmeg
  • 3 cups Powdered Monk Fruit
  • 6 tbsp Unsweetened Almond Milk
  • 1 tbsp Beet powder
  • 2 tbsp Natural dye-free sprinkles
  • 4 oz Low-fat Cream Cheese, softened
  • 2 tbsp Maple Syrup

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease three 6 inch donut pans thoroughly.
  2. Whisk the flour, coconut sugar, baking powder, baking soda, and nutmeg until no lumps remain.
  3. Combine the yogurt, avocado oil, and vanilla paste in a separate bowl. Whisk until completely emulsified and glossy.
  4. Fold the dry ingredients into the wet until just combined. Over mixing will make the cake tough rather than tender.
  5. Divide batter into pans and bake 35 minutes until a skewer comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Beat the cream cheese and maple syrup until light and airy. This is your 'mortar.'
  8. Whisk powdered monk fruit and almond milk to create the base glaze. Divide into two bowls; add beet powder to one until a vibrant pink appears.
  9. Dip the top of the first cake into the white glaze and set it on your cake stand.
  10. Pipe a ring of the cream cheese mixture around the center hole. Top with the second cake (dipped in pink) and repeat for the third.