When I have free time at work, I like to scour the internet for new recipes to try or draw inspiration from.
Lately, my focus has been on vegan baked goods (cupcakes, brownies, etc) because I'm hoping to pay my way through culinary school by selling them at local flea markets and farmers markets. I'm also looking to donate vegan baked goods to fund-raising events, in the Northern NJ, so if you know of any please let me know or have them contact me!
So yesterday, I came across this recipe for vegan donuts and it seemed so easy to make that I just had to give it a try! And then I had a thought; in my area, vegan donuts are nearly impossible to find - so adding donuts to the baked goods line up would be great.
I slightly modified the recipe from the original and I think that next time I might try using half whole wheat/ half all-purpose flour to make them a little healthier :)
Baked Vegan Donuts
(Makes 6 Large Donuts)
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
1/2 Cup Plain Soymilk
1/2 tsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract
Egg Replacer for 1 egg (I used 2 tsp Ener-G Egg Replacer + 2 tbsp warm water)
4 tbsp Vegan Butter
Preheat oven to 350º F
In a large bowl, combine dry ingredients, with a whisk, and mix thoroughly.
Melt the butter (but try to keep it from getting too hot) and then in another bowl stir together all of the wet ingredients (including the melted butter). Add the wet ingrediants to the dry ingrediants and stir until just combined.
Using a tablespoon, spoon the mixture into an un-greased, nonstick donut pan - fill to just below the rim - and then smooth out the top of the dough with your fingers or the back of a small spoon.
Bake for 12 minutes.
You don't want the donuts to be browned on top but when inserted, a toothpick should come out clean.
Remove donuts from the pan by inverting them onto a cooling rack (or cutting board) and then let them cool before you decorate or fill them.
I made 3 donuts with holes and 3 donuts without holes: topped the holed donuts and one (1) of the non-holed donuts with confectioners icing and sprinkles. The other two (2) non-holed donuts I rolled in confectioners sugar and filled with chocolate buttercream icing
Your imagination is the limit when it comes to decorating, but for my testing purposes this is what I used. These recipes can also be modified for different flavors!
1 Cup Confectionser Sugar (sifted)
1-3 tsp Soy Milk (depending on how thick you like it, use more or less)
Mix together with a fork until it starts to form a paste.
Wilton's Buttercream Icing - Slightly modified and veganized.
(Makes about 3 cups of icing)
1/2 Cup Vegetable Shortening
1/2 Cup Vegan Butter
4 Cups Confectioners Sugar (sifted)
1 tsp vanilla extract (they specify clear, but I've used the regular stuff and it really doesn't effect the color all that much)
1 tbsp soy milk* (optional)
Beat together the shortening and the butter until well blended. Add in the confectioners' sugar and beat until fluffy. Then add the vanilla extract, beat until mixed, and then slowly drizzle in the soy milk*.
*The recipe calls for soy milk, but I find myself using very little of it or omitting it altogether.