These glazed halva donuts have delicious tahini flavors and a dash of cardamom, plus they are vegan, but you wouldn’t even know it.
By Vicky Cohen and Ruth Fox
Donuts are very much like love. Everyone wants them, but finding one worth having… isn’t always an easy task.
Some are too sweet or too greasy, or don’t have enough enough flavor. 
The more subtle and sophisticated ones will keep you interested and will stay engraved in your memory.
And these vegan baked halva donuts prove everything I just said is true
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Glazed Halva Donuts
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Vegan
Description
Tahini-spiced vegan donuts with a cardamom glaze.
Perfect for a special occasion or a sweet treat.
Ingredients
- 3 tbsp water
- 1 tbsp ground flax
- 1½ cups (355 ml) whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cardamom
- ? tsp salt
- 1 cup (237 ml) tahini
- 1 tbsp grapeseed (or vegetable oil)
- ½ cups (118 ml) maple syrup at room temperature
- ¾ cups (178 ml) non dairy milk (lukewarm)
- ? cups (80 ml) shelled pistachios
- ¼ cups (59 ml) tahini
- ¼ cups (59 ml) confectioners sugar
- ¼ cups (59 ml) unsweetened non dairy milk
- ? tsp ground cardamom (optional)
Instructions
- Combine water and ground flax in a small bowl and set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, cardamom, and salt.
- In a large bowl, whisk together tahini and grapeseed oil until well combined. Slowly pour maple syrup, whisking constantly. Add flax mixture and milk and mix well.
- Add flour mixture and mix with a wooden spoon until just combined (do not overmix).
- Let the batter sit while you preheat the oven to 400°F (204°C).
- Coat a nonstick donut pan with cooking spray.
- Spoon about 3 tablespoons of batter per donut and gently spread it evenly on the mold. Bake for 13-15 minutes and let them cool.
- For the Halva Glaze:
- Whisk tahini and confectioners’ sugar until well incorporated. Add milk one tablespoon at a time, whisking constantly. Add cardamom and mix well.
- Dip donuts in halva glaze and sprinkle with pistachios.
Notes
- For a richer flavor, toast the pistachios before sprinkling on the glazed donuts.
- If your tahini is thick, you may need to add a little extra non-dairy milk to the glaze to achieve a pourable consistency.
- Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Frequently Asked Questions
Can I substitute tahini with another ingredient in the Glazed Halva Donuts?
While tahini contributes to the unique flavor, you can substitute it with sunflower seed butter or almond butter, though the taste will vary.
What kind of flour should I use for the Glazed Halva Donuts?
All-purpose flour works best for this recipe, but you can experiment with a gluten-free blend if needed, keeping in mind it may affect the texture.
Is it necessary to add cardamom to the glaze for the Glazed Halva Donuts?
Cardamom enhances the flavor profile, but if you prefer, you can omit it or substitute it with cinnamon for a different taste.
