Vegan Doughnut Trio

Vegan Doughnut Trio

Doughnuts, donuts - however, you spell it they are amazing. A new doughnut shop opened up down the street from my apartment where you can customize each doughnut and they are made to order regardless of how many you’re buying. Unfortunately, they are not vegan. Soooooo I decided that I would make my own doughnuts, three different varieties, free of any animal products!

 

I clearly don’t own a traditional doughnut pan, so instead, I used a pancake stick pan. I realize this is also not something most people have lying around the house so if you have neither of these feel free to use a muffin or cupcake pan.

 

This recipe, once you have a baseline, can be transformed however you’d like. Or keep the plain base and cover it all kinds of toppings! Fruit and nuts or date caramel, the options are endless. Just be wary that changing the batter will result in a different texture. The molasses spiced doughnuts are definitely more dense than the other two flavors because the molasses is much thicker than almond milk.

 

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The plain and lemon poppy seed doughnuts had a very spongy texture. I know this probably sounds kind of strange and not delicious but, trust me, they are phenomenal. They are light and you could probably eat about twenty in a sitting - very different from a typical fried doughnut. They don’t leave you feeling stodgy and heavy or greasy inside.

 

One other big plus is that this is a recipe you can do with just a couple bowls and a wooden spoon or spatula. No fancy equipment needed, just a little bit of muscle. It’s a fun and easy recipe that allows you to be creative and break out of the sometimes scientific rigidity of baking.

 

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Now, without any further ado - three delicious vegan doughnut recipes!

 

Plain with Chocolate Glaze

Ingredients - Doughnut batter

  • 1 ⅓ cups flour
  • ¾ t. Baking powder
  • Pinch of baking soda
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 2 T. coconut sugar
  • 2 t. Vanilla
  • ¼ cup unsweetened applesauce
  • ½ cup unsweetened nut milk (I used almond)

Chocolate glaze

  • ¾ cups icing sugar
  • 4 T. unsweetened dark cocoa powder
  • Pinch of salt
  • 1 T. vanilla paste
  • 4 T. nut milk

Steps:

  1. In a medium bowl, whisk together flour, baking powder, baking soda and salt then set aside.
  2. In a larger bowl whisk together coconut oil, maple syrup, and coconut sugar until smooth and combined.
  3. In a small bowl whisk together the vanilla, applesauce, and nut milk.
  4. Add half the flour mixture to the butter mixture and mix until combined. Add the nut milk mixture and continue mixing until combined. Finally, add the remaining flour mixture and combine but be careful not to over blend.
  5. Spoon the batter into the pan, only about ¾ of the way up because they will puff up a bit.
  6. Bake for 7-8 minutes or until a toothpick comes out clean.
  7. Be sure to cool completely before applying any glaze.

While the doughnuts are cooling make the glaze.

  1. Whisk together the icing sugar, cocoa powder, salt, and vanilla until combined.
  2. Add the nut milk one tablespoon at a time until the desired consistency is reached.
  3. Once the doughnuts are cool, carefully dip them into the glaze set them on a rack or plate. At this time feel free to add nuts or dried fruit or sprinkles on top!

Lemon Poppy Seed

Ingredients - Doughnut batter

  • 1 ⅓ cups flour
  • ¾ t. Baking powder
  • Pinch of baking soda
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 2 T. coconut sugar
  • 2 t. Vanilla
  • ¼ cup unsweetened applesauce
  • ½ cup unsweetened nut milk (I used almond)
  • ¼ cup poppy seeds
  • The zest of one lemon

Lemon glaze

  • ¾ cups icing sugar
  • 2 T. lemon juice (adjusting to taste is okay)
  • Pinch of salt
  • 4 T. nut milk

Steps:

  1. Follow the same steps as the plain doughnuts, just, at the end, fold in the zest and the poppy seeds gently.
  2. While the doughnuts are cooling make the glaze.
  3. Whisk together the icing sugar, lemon juice, and salt until combined.
  4. Add the nut milk one tablespoon at a time until the desired consistency is reached.
  5. Once the doughnuts are cool, carefully dip them into the glaze set them on a rack or plate, sometimes double dipping can increase the intensity of the flavor.

Molasses Spice

Ingredients - Doughnut batter

  • 1 ⅓ cups flour
  • ¾ t. Baking powder
  • Pinch of baking soda
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 2 T. coconut sugar
  • 2 t. Vanilla
  • ¼ cup unsweetened applesauce
  • ¼ cup unsweetened nut milk (I used almond)
  • ¼ cup molasses
  • 1 T. ginger
  • ½ T. cinnamon
  • ¼ T. nutmeg
  • ½ t. clove

Spiced glaze

  • ¾ cups icing sugar
  • 1 T. maple syrup
  • ½ T. ginger
  • ½ T. cinnamon
  • Pinch of salt
  • 4 T. nut milk

Steps:

  1. Follow the same instructions as the plain doughnuts with these exceptions:
  2. Whisk the spices in with the flour mixture
  3. Add in the ¼ of molasses with the milk mixture
  4. Be sure to use brown sugar in place of the coconut sugar
  5. While the doughnuts are cooling make the glaze.
  6. Whisk together the icing sugar, maple syrup, salt, and spices until combined.
  7. Add the nut milk one tablespoon at a time until the desired consistency is reached.
  8. Once the doughnuts are cool, carefully dip them into the glaze set them on a rack or plate, sometimes double dipping can increase the intensity of the flavor.

If you try out this recipe take a photo and tag me in it! I would love to see how yours come out!

 

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