Cooking vegan food is generally pretty easy. You grab some fresh veggies, add some grains or legumes and there you have it! But baking. Vegan baking can be a nightmare. But I am to your rescue with instructions on how to make easy vegan doughnuts.
I can’t tell you how many time I have seen a picture of a vegan baked good and thought, “Oh, I want to try that!” But then I take a look at the ingredients and I’m instantly disappointed.
There’s usually one of two things wrong with the recipe that turns me off.
- There are a laundry list of ingredients, or
- There are extremely uncommon ingredients. If I have to make a special run to a specialty store for one specific ingredient, then I probably will reconsider baking it. Baking just shouldn’t be that hard!
So I say all of that to say, I love this recipe because I love doughnuts and I love to bake. If you are vegan, you will probably have all of these ingredients in your kitchen already, hence the easy part of easy vegan doughnuts.
I’m not quite sure what put me on the vegan doughnut path but I’m pretty sure it has something to do with a delicious looking picture on Pinterest. But I checked out a ton of recipes before I stumbled upon this one. I made it for my family a few months back and it was a hit. I had to literally cut the kids off from having a vegan doughnut overdose! The first time around, I was just happy that I learned to make doughnuts, that I didn’t really think about frosting, so I just used powdered sugar. But this time around, I felt like an expert and I made glaze and added sprinkles. Needless to say, I still have to cut the kids off before it turned ugly. So it’s safe to say the glaze was awesome as well.
So here goes:
Oh wait, a word to the wise, if this is your first time, do NOT fill the doughnut pan to the top. I made this mistake *hides shamefully*. My first batch gave the illusion that there was a hole in the middle, but in fact, I had over filled my pan and the top baked over.
- 1 cup flour
- 1/2 cup sugar (I use can sugar)
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- pinch of cinnamon
- 1/2 cup vegan milk(I use almond milk)
- 1/2 tbsp Apple Cider Vinegar
- 1/2 tsp vanilla
- 1 flax egg ( 1 tbsp ground flax seed + 3 tbsp water)
- 4 tbsp vegan butter (I use Earth Balance)
- Combine all of the dry ingredients in a large bowl.
- Add wet ingredients to a sauce pan and turn to medium until the butter is melted.
- Add the wet ingredients to the dry ingredients and mix well.
- Spoon in the mixture into the doughnut pans. Be carefully not to over fill the pan.
- Bake for about 12 minutes.