My friend Joey requested baked doughnuts for our quarterly pot luck. I immediately ordered a mini doughnut pan and then found this recipe on Peta’s website. I tweaked it slightly and here is the outcome: light and delicious mini baked vegan doughnuts. I don’t like cinnamon, so next time I am going to leave it out. I made a baker’s dozen out of this recipe. But next time I will be sure not to overfill the doughnuts so I don’t have muffin tops! (I might get a few more!)
1 cup all purpose flour
1/2 cup vegan cane sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla powder
1/8 teaspoon nutmeg
dash cinnamon (optional)
1/2 cup almond milk
1/2 teaspoon apple cider vinegar
2 tablespoons homemade applesauce
1/4 cup Earth Balance
1 cup vegan confectioners sugar
1 tablespoon water
1 tablespoon agave syrup
1/2 bag vegan chocolate chips
Preheat the oven to 350.
Starting with the dry ingredients, sift the flour into a mixing bowl. Add the rest of the dry ingredients and mix well.
Place the wet ingredients in a saucepan and heat up on medium just until the Earth Balance is melted and it comes together.
Add the wet ingredients to the dry and mix well.
Using a tablespoon, drop the dough into the pan. Bake for 12 to 13 minutes.
Turn out the doughnuts onto a cookie sheet or cooling rack. Let them cool completely before topping with glaze and chocolate.
For the glaze, sift the powdered sugar into a mixing bowl. Add water and agave and whisk together.
Top the doughnuts and enjoy!