I went to a birthday party on Saturday and wanted to bring the birthday lady something tasty. She is allergic to chocolate so that eliminated some of the obvious choices and I had just bought a donut pan sooooo, yeah, donuts! I didn’t have high hopes. When I think of baked donuts (opposed to fried) I imagine them to be dry and crumbly.
What you’ll need:
- 1 Cup All Purpose Flour
- 1/2 Cup Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp (scant) Nutmeg
- 1 tiny pinch or shake Cinnamon
- 1/2 Cup Soymilk
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Pure Vanilla Extract
- Egg Replacer for 1 Egg (I used a flax seed egg but I recommend using Energ egg replacer if you have it around)
- 4 Tbs Earth Balance
Glaze & Sprinkles:
- 1 Cup Powdered Sugar
- 2 Tbs non-dairy milk (I used almond milk)
- Bowl full of sprinkles
- Preheat the oven to 350 F.
- Combine dry ingredients with a whisk.
- Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. The mixture shouldn’t get too hot. You should be able to stick your finger in the mixture w/o burning yourself.
- Pour the wet ingredients into the dry and mix until it has a spongy texture.
- Bust out your donut pan and grease it lightly.
- Put about 2.5 tablespoons of batter into each donut hole (the batter should not go over the rim). Smooth the batter out with your finger so it cooks evenly.
- Bake for about 12 minutes.
- Turn the pan over to release the donuts. Let them cool completely.
- While the donuts are cooling, whisk together 1 cup powdered sugar and 2 tablespoons non-dairy milk (I used almond).
- Stick the top of the donut into the glaze. Put the donut on a paper towel to let the excess drip off. Pour the sprinkles onto the donut immediately after dipping it into the glaze.
Done. Super easy.