Last weekend we made the most delicious vegan donuts – seriously Dunkin Donuts, you have nothing compared to these treats! Normally I don’t have a sweet tooth in the morning but once I started to smell these babies in the oven, I knew it was going to be a high sugar morning. But then again, who can say “no” to homemade donuts? Not me I tell you.
Originally this recipe idea came from a recipe that has been screaming from my recipe box for quite some time. Actually I believe I had this recipe even before I had my donut pan. It was from the website Vegan Yum Yum, and yum yum these were… Mmmm The end result were moist baked donuts with a sweet frosting that just made your sweet tooth melt with pleasure. We did change a few things in the recipe to suit our needs. One big change was we used lite coconut milk which makes the baked goods moist inside. You can use regular vegan approved milks but they aren’t going to be as moist and soft on the inside. Try them out and enjoy!
Makes 6 Donuts
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
¼ tsp Cinnamon, ground
1/2 Cup lite Coconut Milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1 tsp chiaseeds or flaxseeds, ground
4 Tbs Earth Balance
1. Preheat oven to 350F
2. 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!
3. Add wet to dry and mix until just combined. It should form a very soft dough. 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.
4. As you can see, the dough sits just below the rim. If you over fill, your donuts will come out looking like it has a little muffin top. Not the end of the world, but not very donut-like either.
5. 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.
Glaze with Sprinkles
1/2 Cup Powdered Sugar
1 Tbs coconut milk
4 tbsp colorful sprinkles
Whisk all the ingredients (minus the sprinkles) together in a medium bowl. Spread over the top of the donuts, try to wait a few minutes after they get out of the oven. Then sprinkle with the lovely colorful sprinkles. Devour!
Note: There are a few cracks in the donuts because we couldn’t wait for them to cool slightly after coming out of the oven.