These vegan cake doughnuts come together in about 5 minutes and are baked, not fried – so no fuss/no muss. They are tender, lightly sweet, and I’ve served ’em up with not one – not two – but THREE yummy toppings.
1/2 cup non-dairy spread (such as Earth Balance)
egg replacer to equal 2 eggs (I love The Neat Egg)
2/3 cup maple syrup
1 cup dairy-free milk
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
Pre-heat the oven to 350 degrees; grease and flour three doughnut pans (I love these).
Melt the non-dairy spread in a medium microwave-safe bowl. Add the egg replacer, maple syrup, milk and vanilla and whisk till smooth. Add the flour, baking powder and salt and whisk again.
Spoon batter into your prepared pans, filling each cavity no more than halfway (you’ll get between 16 and 18 doughnuts). Bake for 12 minutes or till firm to the touch. Let cool in pans on a wire rack for one minute, then invert doughnuts onto the rack to cool completely (you want to invert them so that they settle evenly).
Place the rack over a baking pan lined with foil or wax paper. Top your doughnuts as desired and let set before serving.
In a small bowl melt 1/4 cup non-dairy spread. In another small bowl combine 1/2 cup sugar with 1/2 teaspoon cinnamon. Dip both sides of each doughnut into the melted spread, then coat completely with the cinnamon-sugar.
Glazed Topping with Sprinkles
Whisk 3/4 cup confectioner’s sugar with 1 tablespoon non-dairy milk in a small bowl (adding more of each ingredient as needed till the desired consistency is reached). Place colored sprinkles in another small bowl. Dip the top half of each doughnut into the glaze, allowing any excess to drip off. Immediately place the glazed half into the sprinkles, pressing gently but firmly. Return to rack to set.
Whisk 1/2 cup confectioner’s sugar with 4 teaspoons unsweetened cocoa powder and 1 tablespoon non-dairy milk (adding more of each ingredient as needed till the desired consistency is reached).
Written by Sheri Silver