As fantastic as the vegan cupcake scene is (and believe me, the vegan cupcake scene is bigger, rowdier, and more colorful than a traveling acrobatic troupe) there’s been a noticeable lack of vegan donuts in the world. Okay, they’ve been lacking in MY vegan world. Until now, that is! These little cuties required no deep frying and no oven baking, making them a perfect pastry that’s bearable to make in the summer. Did I mention how easy these are to make? And how tasty they are? How adorable?
As my regular readers know, I haven’t blogged for several months, and during that break, I married my beloved soulmate. =)
A couple of dear friends gave us a mini donut maker as a wedding gift. Here it is, surrounded by donut ingredients and the cookbook (another fantastic wedding gift) which contains the recipe I based my donuts on. Yes, that’s Vegan Yum Yum, the cookbook from the blog of the same name. Talk about deliciousness just oozing off glossy, full-color pages! This cookbook will make you drool and get your creative juices going. I used her original donut recipe first, but later modified it by adding 1/4 cup of cocoa and leaving out the other spices to make chocolate donuts. Here’s what I ended up with:
Vegan Chocolate Donuts (based on recipe from Vegan Yum Yum)
In a large bowl, stir together the dry ingredients:
1 cup unbleached flour
1/2 cup sugar
1/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp egg replacer
1/4 tsp salt
Then add the wet ingredients, using a wire whisk to combine:
1/2 cup almond milk
4 Tbs oil or melted vegan butter, such as Earth Balance or Smart Balance
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
Plug in your mini donut maker and make sure it’s clean inside. Brush or spray the inside with a touch of oil if you’re using it for the first time. When the green light turns off, it’s ready to go!
Using a spoon, scoop the donut batter into the center of each mold, as shown to the left.
Close the donut maker and give it about 3 minutes to cook your donuts. It will tell you when it’s done. I like to leave them in for an extra 30 seconds to one minute after the green “ready” light has gone off, leaving the donuts with a slightly crispy outer shell.
Then open it up and remove the mini donuts with tongs, a wooden spatula, or chopsticks. Metal forks may scratch the donut mold, and if you use your fingers, you will burn yourself. Pop the piping hot donuts onto a wire rack to cool. The dough will make three batches of donuts, for a total of 21 adorable little munchies. Lick the bowl while the last batch cooks. Since the whole process was so easy and quick, you’ll probably immediately make a second batch at this point. (Next time, save yourself a bit of trouble and just double it from the start!)
As the donuts cool, put 1 1/2 cups of semi-sweet chocolate chips in a clean and dry glass bowl, and place it in the oven at 200 degrees until melted. Stir the chocolate with a fork. Dip the mini donuts in the chocolate, then place them back on the rack. If you’re using sprinkles, now is the time to shake them onto your donuts. Then pop the whole rack in the freezer, and your frosting will go from runny goo to a crunchy coating in no time!
Here’s the finished product, both sprinkled and unsprinkled, chillin’ in my freezer, ready for company to stop by.
Do you need a mini donut maker of your own, now that you’ve seen what they’re capable of? They’re available at ThinkGeek.com. Spread the tasty joy of compassionate snacking, and long live the Vegan Outreach Baking Co!