
This past Thanksgiving, I made a last minute decision to scrap the usual apple pie and do things a little differently. I made vegan donuts! This recipe is originally from VeganYumYum, but I added some variations and alternative ingredients. You can find donut pans at shops like Target or Williams-Sonoma. Trust me, once you see how easy and delicious these are - you will think twice the next time you reach for that pie recipe ;)
Baked Vegan Donuts
Makes 6 Donuts (20 mini donuts)
Dry Ingredients:
- 1 Cup All Purpose Flour
- 1/2 Cup Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 1 tiny pinch or shake Cinnamon
- 1/4 of a vanilla pod (optional)
- 2 TBS cocoa poweder (optional)
- 1/4 tsp ginger powder (optional)
Wet Ingredients:
- 1/2 Cup Soymilk
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Pure Vanilla Extract
- Egg Replacer for 1 Egg
- 4 Tbs Earth Balance
Preheat oven to 400º F (350º F for mini)
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
Add wet to dry and mix until just combined. It should form a very soft dough.
Optional: If you'd like to make these into 'vanilla bean' donuts, gently scrape the vanilla bean pod and add to wet mixture. for 'chocolate spice' donuts, add cocoa & ginger to the dry mixture)
Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial.
Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
Enjoy!