Vegan Baked Vanilla Donuts (festive for St. Patrick’s Day!)

I love donuts. They are one of the things I miss most. I know, I know. There is nothing of nutritional value about them, but they sure do taste delicious with a glass of orange juice or piping hot coffee. I’ve been dabbling with baked donuts within the last year or so, and I’ve been pleased with the results. Someday, though, I need to find and perfect vegan raised donuts. Someday… That being said, these donuts are a winner. They had a wonderful consistency that wasn’t too cake-y or dry. It was just right. You could easily make these without the food coloring (or use another color for another occasion), but I couldn’t pass up green donuts on St. Patrick’s Day weekend. I hope you like ’em!

Baked Vanilla Donuts
recipe adapted from averie cooks
1 cup all-purpose flour
6 T evaporated cane juice
1 tsp baking powder
1/2 tsp kosher salt
1/8 tsp cinnamon
6 T “buttermilk” (I used scant 6 T almond milk whisked together with 1/2 tsp apple cider vinegar)
egg replacer equal to 1 egg
1 tsp pure vanilla extract
1 T earth balance, melted
food coloring, if desired

Preheat oven to 325 degrees. Lightly grease your donut pan. In a large bowl whisk together the flour, evaporated cane juice, baking powder, kosher salt, and cinnamon. Add “buttermilk”, egg replacer, vanilla and melted butter and mix until smooth. Add food coloring to desired color, if using. Using a piping bag, or Ziploc bag with the end cut off, pipe evenly into your donut pan. Bake for 11 minutes, checking after 9. They are done when the top springs back lightly. Let cool in pan for 5 minutes and then transfer to a cooling rack to cool completely. (if you can wait that long 🙂 – we couldn’t!)

Freshly baked

Vanilla Glaze
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 T almond milk

Whisk together. Add more sugar and/or milk until you reach your desired consistency. Frost donuts and add sprinkles if desired.

Mmmmm. Donuts.

Enjoy! Happy St. Patrick’s Day!