As a child, doughnuts were the one dessert that I desperately wanted to try. My dairy and egg allergies meant that every time I went into a Tim Hortons and looked at those glistening trays of doughnuts my little heart would cry out to try them. My Mum was able to make me cake at home, there were plenty of cookie options without dairy or eggs it was just the doughnut that eluded me. I was genuinely curious, what does a doughnut taste like? What is the consistency? Is it really all Homer Simpson cracks it up to be? About two years ago when I went into Snakes and Lattes an awesome board game cafe here in Toronto. Snakes and Lattes has (had? I just took a look at their updated menu and I no longer see doughnuts!) a wide variety of vegan goodies, and on that list were several different kinds of vegan doughnuts. That was my first time trying a doughnut and it certainly convinced me that I had in fact been missing out on an imperative dessert experience up to that point.
Now, years later I have finally made doughnuts in my own kitchen. Doughnuts seem celebratory to me so I waited until I had something to celebrate to make them. My little sister just got back from a month long trip through Europe. She came over to see the new apartment and so to celebrate her return I baked her doughnuts. Granted these are the baked not fried variety. I am a little bit frightened of the whole hot oil thing to be honest. But they were delicious. I have pinned about a thousand vegan doughnut recipes to try on pinterest now. I thought it best to start basic, a plain glazed doughnut covered in sprinkles.
Look at how they glisten in the light. They were actually ridiculously easy to make. You do need to purchase a doughnut pan in order to bake doughnuts. I picked up mine at Winners for about $10.
As you can see a few of my doughnuts don’t actually have holes in them, I may have gone a little bit overboard pouring the batter the first couple of times. But hey, more doughnut to love is not a bad thing!
I kept mine in my cookie jar basically because I thought it looked cool. Also it kept them fresh for the one and a half days that the batch lasted. Next I think I will try chocolate doughnuts, or just plain doughnuts with a chocolate glaze . . . or . . . or . . . too many options!
Recipe (From Chloe’s Kitchen)
2 1/2 cups all-purpose flour
2/3 cup sugar
2 tsp baking soda
2 tsp ground nutmeg
1 tsp salt
1 cup soy milk
1/4 canola oil
1/4 apple cider vinegar
1 tsp pure vanilla extract
Pre-heat oven to 375 lightly grease your doughnut pan (if you have two doughnut pans great, if you only have one you will have to make them in two batches)
In a large bowl whisk together your dry ingredients
In a seperate bowl whisk together the wet ingredients
Add the wet to the dry and mix until just combined, don’t overmix!
I used a spoon to fill doughnut pans, but it is suggested you use a pastry bag.
Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Let sit for about 5 minutes before removing from the pan.
Old Fashioned Glaze
1 cup powdered sugar
2 tbl soy milk
Whisk together the powdered sugar and soy milk until smooth
Dip the doughnut in the glaze until the top is coated. Add as many sprinkles as you desire!