Doughnuts are the new cupcake, did ya know? :)
All of you can thank my sister Kristi for this post today because she is the one who had these amazing doughnut pans delivered to my doorstep for a birthday gift! :)
I have been meaning to buy these pans for a long time so I could make this incredible recipe over at Vegan Yum Yum. I am a huge fan of Lolo ever since I came across her website a few months ago. Did I mention she was on Martha Stewart? Umm, yea I know.
Lolo is a big freakin’ deal.
And we all love her.
So when I saw these amazingly cute vegan mini doughnuts on her site, I knew I had to make them. The only snag was that I didn’t have any doughnut pans. But don’t worry, I have found a way that you don’t need the pans to still make awesome doughnuts! You also don’t have to have vegan products to enjoy this recipe either.
Baked Vegan Doughnuts
I followed Lolo’s recipe to a tee today because, well, she is a genius in the kitchen.
1 Cup All Purpose Flour
1/2 Cup Sugar (I used raw cane sugar, but feel free to use white)
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1/4 tsp Cinnamon
1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)
1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)
4 Tbs Earth Balance (regular margarine should work too)
- 1/2 cup powdered icing
- 1 tbsp soy milk
Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream– try not to eat all of it. :)
Now comes the tricky part. Putting the batter into the doughnut pans. After a few trials, what I found worked best was taking a tablespoon’s worth of dough (if using the mini pans) and scooping it directly over the individual mold. Then take your fingers to press it out and make the middle pop through.
Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack and then decorate!
Makes 20 mini doughnuts.
Don’t have doughnut pans?
Now if you don’t have doughnut pans (and really who does??) you can shape them by hand. The trick is to WET your hands very well or the dough will stick to you like nobody’s business! Keep wetting your hands as soon as the dough sticks. I will show a picture of my ‘handmade’ doughnut below. It isn’t picture perfect, but they don’t need to be. What I also wish I did, is try making Timbits (or as the Americans call them, ‘doughnut holes’) by just making round balls of dough. The round balls would be really fun to roll in sprinkles too!
I tried to take pictures of the entire FUN process today!
I can’t say enough how easy and fun these were to make! They would be a big hit with kids. :)
This is my handmade doughnut :)
Out of the oven:
making the icing (SO easy!):
Removing from pans (use a knife around the edges of the mold- mine didn’t flip out):
How cute are they?!
My handmade one made me giggle. I loved it the most.
Time to get dressed for school!!!
Now here is where you can get creative:
Use different kinds of sprinkles. You could even try using different coloured icings!!!
I made a “Canadian, eh?” Maple Walnut doughnut :D I dipped it in icing, then sprinkled walnuts on it, and then drizzled pure maple syrup over it. WOW. You can guess which one I ate!
Did I mention that these taste better than any doughnut I have had at the doughnut shop? I think it is because they are homemade. :)
Covered in raw turbinado sugar:
If anyone makes a non-vegan version (or the vegan version for that matter) let me know how it goes! These are honestly addicting!!
And they won’t break your calorie bank either.
One doughnut (with icing):
78 calories for a doughnut!!!??? Hot damn! :)
Add about 20 calories if you will be using sprinkles. It still comes in at under 100 calories per doughnut.
Oh and you can see my previous low fat baked banana doughnut recipe here. These are fantastic as well! I shaped all of those ones by hand and they came out fab.
And you can bet your socks I will be experimenting with this recipe. I am already planning on using some whole wheat flour and adding some mix-ins to my next batch.
Tonight’s question: What is your favourite kind of doughnut? Mine was always maple glazed doughnuts. I LOVE maple!
These donuts are better for you than those Holey Donuts I’ve seen everywhere on blogland! Kudos! :: cartwheels ::
I love a good sugared donut–just a simple glazed one with that slight sugar coating!
Holy wow. Sunday project, pre-Memorial day cookout, has been decided for me.
And I am with you, I adore maple doughnuts. I went to a maple festival in Virginia a few years ago and the maple doughnut I had was something I still dream about.
I wish I could eat one of those now! Oh man they look good!
I love maple donuts and raspberry filled. YUM!
these are adorable!! i actually got a mini doughnut pan last summer, and made some cuties here -> http://wholefoodswholeme.wordpress.com/2008/08/17/mini-baked-doughnuts-a-whole-lot-of-other-food-5-day-challenge/
they weren’t vegan, but definitely yummy! as you can see if you go to the link, some of them were sprinkled, others were dipped in chocolate :)
Here’s a suggestion that might work for making the holes in the middle of the donuts. When I was little, my mom would make donuts out of canned biscuits, and to make the hole in the middle, she would clean (very well!) the lid to an old shampoo bottle (like the kind on these bottles: http://tinyurl.com/raf52t) and press it into the center of the biscuit. It worked well on the biscuits, but I don’t know how it would do with such a sticky batter like this one.
I have just found your blog and may I say it is fabulous! I have probably printed 10 recipes just today and I can’t wait to try these donuts! Thank you for educating the rest of us wannabe health nuts!
holy moly, i want a doughnut pan :) MUST MAKE THESE ASAP!
hi Angela, These doughnuts look great! I was wondering if you use vegan sugar and vegan sprinkles for them?
hey ang! I just made these with a few modifications (almond milk, eggs, butter) and they turned out so yummy! My children and I are going to decorate them and give them as a gift!
Thanks for the easy peasy recipe!
I’m making these right now! I’m actually using an egg, and I used 1/4 tsp vanilla extract and 1/4 tsp almond. I also have a butter pecan and coconut extract that I would love to try with this recipe. I almost forgot, I have a pistachio one as well! I can’t wait to see how they turn out!
I found your blog, and I love it! Pretty pretties all around. Thanks for the awesome recipe. Weekend plan for sure.
Wow! I just made these and they are awesome! I didnt temper my eggs on the stove very well–but they still came out great and are kind of a glorified cupcake!
Thanks! Love your site!!
Holy cow those look delicious! I those pans are sweet too!
YUM! I’m definitely going to look into getting one of those doughnut pans. First I’ll try this recipe, and then the baked banana doughnuts. Thanks so much for sharing!
P.S. – Do you think these doughnut pans would work well for…oh, say bagels?
I just tried these (vegan version) and they are awesome!
Now I think I love you! I have changed my diet (trying for better health) and thought I was doomed to a donut free future. Celebrating 32 pounds lost – I will bake these this weekend to share during girls day with my sister-in-law and niece! (OK, the guys might get some too.)
Congrats on your weight loss Ann! Enjoy :)
Does flax egg replacer work here as well?
Hey Amanda, Im sorry I’m not sure. I would be worried the flax egg would make these a bit gummy in texture. Let me know if you try it out.
This my first time visiting your blog, and the Doughnut recipe is simple and yet exquisite. Would you know if this recipe will work in a doughnut maker as well?
Im sorry Im not sure!
Hi! Big fan! I’m doing a project for my class on how donuts can be under a 100 calories and delicious, based off this recipe. However, I need to know if you’ve adapted this recipe from any one. For instance, Hungry Girl. The final products also determines my grade. Thank you! :)
Yes they were adapted from Vegan Yum Yum. Goodluck!
Made these today and they’re great! Used regular white vinegar with no problems and an egg since I have no replaced but still yummy and perfect for my 4 y/o since they aren’t sugar laden!
What is powered icing and where do you find it?
Its the same as confectioner’s sugar
How would you store these? and how long do they last? I plan on making these after i make some maple butter and then i think you know what i will do with them next! :P
Angela, this looks like a fantastic recipe! I used a different recipe but they came up a lot more dense- yours look fluffy! I’ll be making them this weekend. I laughed when I saw your handmade donut, I would’ve done the same had I not read to put the batter in a ziplock bag and just snip one edge of it! By the way, i love ALL of the recipes I’ve made from your blog. You are one super creative vegan lady! Good work (:
hi! i had a question, did you use the egg substitute prepared (powder with water) or just the powder? thank you :)
I love you. That is all. <3
I LOVE this batter. It tastes amazing. My girlfriend and I must being doing something wrong though because our handmade donuts are turning out more pancake-like. Any advice?
Hey Cassidy, You are right the texture is a bit like a pancake batter! I haven’t made this recipe in ages though so it’s a bit foggy.
Hey! I just made these this afternoon and they were delicious:) I made a few changes: used half whole wheat flour and half all purpose flour, substituted the egg for 1/4 cup applesauce, and used only 1/4 cup of sugar in the raw instead of 1/2 cup of sugar. I really loved how the spices worked with the ‘butteriness’ of the earth balance. The recipe worked beautifully for making both mini donuts, and donut holes:)
So this is my third review just today on your site! I love your recipes! Just made this and they are a total success! One question though: do you store them at room temp or in the fridge?
Hi! I made these over the weekend- with a flax egg! They turned out well BUT I did make two batches. The first I used Stevia int he raw to replace the sugar and they were on the bitter side. The second time, I used regular white sugar and the batter was still a bit bitter so I added more sugar and they were perfect. Do you feel that the 1 1/2 tsp Baking Powder is too much?
P.S. the frosting is amazingly easy and I will be making these over and over again!
Help! I’m dying to make these baked doughnuts, but I’m out of Earth Balance? What can I substitute it with?
hi angela, how long do these keep for? and have you tried freezing them?
For some reason my batter was very watery :( so I just made blobby cookies out of it
I just made these yesterday! I made 2 batches. 1 turned out and the other didn’t turn out as good. I included what I did in case anyone was interested…
1st batch (not as good)
-I used All purpose gluten free flour instead of all purpose flour
-I used coconut sugar instead of white sugar
-I used butter (not vegan) instead of earth balance or margarine
-I used almond milk instead of soy milk
They weren’t as soft and fluffy as my 2nd batch.
Here’s what I did for 2nd batch:
-I used all purpose flour
-I used brown sugar
-I still used butter
-I still used almond milk
The 2nd batch turned out amazing and I’ll definitely make these again. They take no time at all and my husband still can’t believe that I made donuts!
Made these are directed (vegan). They came out moist, plump and perfect. No alterations needed for me. I am going to try the banana version very soon. Thanks for this blog. I love your vegan cheeses too.
Thanks for the lovely comment, Peggy! I’m so happy the doughnuts were a hit. :)