With this recipe I bid farewell to my vegan virginity. And I have to think that there was no better way. Bowls of sprinkles, a mini doughnut pan and unending cuteness induced squealing from the kitchen. Such is a night of doughnut making in this house. Goodbye vegan innocence ignorance, hello chocolate dipped bliss.
I decided to finally go all the way with a vegan recipe because my fancy friend Elycia was coming to town and she's a no-animal-products kind of girl. I searched and searched for the perfect ready-to-go vegan recipe (I looked through two Google pages) but to be honest a lot of the ingredients scared the bejeebus out of me. So I made some minor adaptations to a recipe sent to me by another friend and I was off to the kitchen!
3/4 c flour
1/4 c dutch process cocoa (dark cocoa)
1/2 c sugar
1 T baking powder
1/4 t salt
1 t egg substitute mixed with 2 T water
1/2 c almond milk
1 t vanilla
1/4 c canola oil
Preheat oven to 450F. Spray your doughnut pan with cooking spray. Combine and stir dry ingredients. Add egg substitute mixture, milk and vanilla. Stir for about a minute. Add oil and mix until just combined. Spoon into pan making sure each mold is only about 2/3 full. Bake for 7 - 9 minutes. Doughnuts are done when they spring-back after being poked. This recipe made 26 mini doughnuts.
1/2 c semi-sweet chocolate chips
2 T vegan margarine
1 T corn syrup
1/4 t vanilla
Combine ingredients and melt in a double boiler. Spoon into a small bowl and carefully dip cooled doughnuts one at a time. This recipe made lots and lots of glaze, probably enough for two batches of mini doughnuts.
I'm intrigued to see what else I can veganize. I know this may seem like small beans to a lot of people but it was a pretty interesting project for me. But now that I have an entire box of egg replacer and vegan margarine I suppose I need to get cracking (but not eggs, yo!).