Vegan Donuts
Preheat the oven to 350ºF or 180ºC and spray a donut pan with non-stick spray or grease it with some oil. Set aside.
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 1 cup (125 g) For the vegan donuts:
- ⅓ cup (70 g) all-purpose flour
- 1 tsp white granulated sugar
- ¼ tsp baking powder
- ⅛ tsp ground cinnamon
- 1 salt
- 2 tbsp flax egg
- 1 tsp vegan butter, melted
- ⅓ cup vanilla extract
- 2 tbsp unsweetened plant milk (85 ml), I used soy milk
- ½ tsp For the Topping:
Method
- Preheat the oven to 350ºF or 180ºC and spray a donut pan with non-stick spray or grease it with some oil. Set aside.
- Combine the dry ingredients in a large mixing bowl (flour, sugar, baking powder, ground cinnamon, and salt).
- Add all the remaining ingredients (flax egg, melted vegan butter, vanilla extract, and milk) and stir until well combined.
- Fill each pan cavity approximately 3/4 full. You can spoon the batter into the donut pan (it can get messy), or fill a ziplock bag with the batter, cut a hole in the corner, and pipe it into the pan.
- Bake for 15 to 20 minutes or until lightly golden brown and a toothpick comes out clean.
- Remove from the oven and allow the donuts to cool for at least 5 minutes before removing them from the donut pan. Then place on a wire rack to cool completely.
- The topping is optional but so delicious and easy to make! To make the cinnamon sugar just mix the sugar and ground cinnamon in a small bowl until well combined.
- Then use a brush to brush the melted butter onto the top of a donut and then immediately dip it into the bowl of cinnamon sugar.
- Serve with a glass of rice milk, coconut milk, or any other kind of plant milk.
- Keep the vegan donuts in an airtight container in the fridge or at room temperature for up to 1 week.
