Thursday, December 22, 2011

Baked Vanilla Donuts. Round 2.

My second go-around at baked vegan donuts. This time its all about the vanilla.

After a few adjustments from my first attempt, I think we have a winner! Although not quite as pretty as the first, there is something very satisfying about a simple cakey vanilla donut.

My first batch

Although they aren't necessarily Green Apple Baby "approved," they are oil-free and would serve as a delicious treat for any fun occasion. I mean, come on... don't you just want to pick one up right now and eat it?

Preparing the batter took me exactly the amount of time that it took for my oven to heat to 325.

Donut Ingredients
1 cup all-purpose flour
6 TB sugar
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
6 TB unsweetened coconut milk + 1/2 tsp white vinegar
1 egg equivalent (Ener-G Egg Replacer)
1/2 tsp vanilla extract
1 TB Earth Balance butter substitute, melted

Glaze Ingredients
1/2 cup powdered sugar
4 TB vanilla soy creamer


Pre-heat oven to 325 degrees and lightly grease a donut pan (or muffin tin).

In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt.

Add coconut milk, egg-substitute, vanilla and melted Earth Balance. Stir to combine.

Carefully transfer mixture into your donut pan and smooth the top with your finger.

Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts will not be golden brown, but should be springy.

Allow to cool slightly before removing from pan, about 5 minutes.

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