Who doesn’t love donuts? But whenever we think of donut, we tend to associate it with fat, sugary, unhealthy, oily, or any other nasty words related to bad eating that we could think of. We tell ourselves it is ok to indulge them, but then that feeling of guilt and regret comes right after we finish the last bite. Well, I think this about to change now once you tried these vegan, refined sugar-free, baked donuts. I wanted to create these donuts for ages now, but never got around it. (You know, with the moving to a different continent, settling down into our new home, and any other hundreds of excuses). But finally, when we saw these super cute donut baking forms from KitchenAid®, the kids begged me to make some for them. So here we are. Truth to be told, they taste more like little cakes than the fried version, but they are also super delicious and we do not have any bad conscience afterwards.
Another good thing with these vegan donuts is that they are really, really, really easy to make. In fact, I let my kids (7 and 9 yrs old) bake on their own and only helped with the measuring the ingredients and taking the baking forms out of the hot oven. My son prefers naked donuts (without glazing) whereas my daughter loves to glaze the donuts with me together. So we always end up making two big batches to satisfy both. But for me, I like both, so I just snack one or two naked ones while glazing the rest.
Makes 12 small donuts
What you'll need:
- 1 cup all purpose flour or spelt flour
- 1/2 cup coconut sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup almond milk or coconut milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoon water
- 3 tablespoon coconut oil, melted
- Melted vegan white chocolate
- Melt dark chocolate ( more than 75% cocoa)
- 2 teaspoon Matcha powder mixed with 1/2 cup melted vegan white chocolate and 1 tablespoon melted coconut oil
How it's made:
- Preheat the oven to 350 °F.
- Put the almond milk in a small bowl, then add the apple cider vinegar. Stir until well combined, and set the mixture aside for 10 minutes to rest. This is to make vegan "buttermilk."
- Use stand mixer to mix the flour, coconut sugar, baking powder, salt, and cinnamon until thoroughly combined.
- Add vanilla extract, flaxseed & water mixture, and melt coconut oil to the vegan "buttermilk" (almond milk and apple cider vinegar mixture). Stir once or twice before pouring it into the dry ingredients. Switch on the stand mixer again to mix for another 3 mins until a soft batter is formed.
- Spoon the batter into the molds in the pan.
- Bake the donuts for 12 minutes (longer for full-sized treats) or until they are dry and cooked through but not browned.
- Pop the donuts out of the pan, and let them cool on a rack for at least 30 minutes before decorating.
- Once the donuts are cooled, dip them into each type of glazing. Let the glazing cool slightly before starting the second round of decorating. Use your imagination, go wild and have fun!!!