Baked Vegan Doughnuts

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!)

dry ingredients
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)
wet ingredients
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

Chocolate Topping
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.

Melt chocolate.

Top the doughnuts and enjoy!

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