After reading about and craving vegan doughnuts I decided to try and make some myself. They were surprising easy and turned out delicious.
**Warning** The recipe makes about 24 and you might end up eating them all in one sitting
You will need a petite doughnut pan for this recipe, you can find them at Bed, Bath, and Beyond, Dillards, etc.
1 c all purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon
1/2 c soy milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
Egg substitute for 1 egg
4 TBSP Earth Balance Margarine
Preheat oven to 350. Combine first 6 ingredients and whisk.
In a sauce pan, combine last 5 ingredients over med-low heat and mix until margarine is melted. This mixture should not get too hot; you should be able to stick you finger in the mixture and feel slightly warm.
Add the wet ingredients to the dry and mix until just combined. It should form a very soft dough or thick batter.
Using a spoon, scoop out the dough into the ungreased, nonstick mini-doughnut pan. Smooth out the top of the doughnuts with your finer, clearing off the post in the middle of each one. This will make for a prettier doughnut. Do not overfill or your doughnuts will come out looking more like a muffin.
Bake for 12 minutes until the doughnuts are almost browned on top and a toothpick come out clean.
Remove doughnuts from pan onto a cooling rack. Allow to cool completely before decorating (except powdered sugar ones which need to be rolled in sugar while still warm.
For Chocolate dipped I simply melted chocolate in microwave and dipped.
For Glazed I mixed 1/2 c powdered sugar with 1 TBSP soy milk and dipped.
For Powdered Sugar I rolled doughnut while still warm in powdered sugar.
