Emerson's Favorite Vegan Vanilla Baked Donuts
This recipe was so highly requested, we just had to share it on FSWLC. So without further ado, please enjoy these vanilla baked donuts, from our kitchen to yours.
Ingredients
- 1 and 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp Himalayan salt
- 1/2 cup organic cane sugar
- 1 tsp cinnamon
- 1 cup coconut milk (we use So Delicious)
- 1 tsp apple cider vinegar
- 3 tbsp EVOO
- 1 tsp vanilla extract (while I normally use vanilla extract, I have also used pure maple syrup (also 1 tsp) and it’s delish)
- 1 tsp EVOO (to grease your donut pan)
Chocolate Icing
- 1 cup powdered sugar
- 1/4 cup cocoa powder (we use either Chatfield’s or Hersey’s)
- 1 tbsp coconut milk (or 2 pending on how runny you want your icing) 1 tsp pure maple syrup)
- 1 tbsp sprinkles!
Instructions
- Pre-heat oven to 375 degrees F. Grease the donut pan with the EVOO. Take a medium sized mixing bowl and whisk together coconut milk and apple cider vinegar. Set aside for a few minutes. Take your larger mixing bowl and mix all DRY ingredients – except the sugar. Whisk together and set aside. Now in your milk / vinegar mixture, add in sugar, EVOO and vanilla extract. Mix until the sugar is totally dissolved. Now pour the wet mixture into the dry; using a hand-held mixer blend away until you have zero visible clumps.
- Taking a large Ziplock bag, pour in the mixture. Cut a small hole at the bottom corner of the bag as you’ll squeeze the batter into the donut pan. This recipe will make about 10-12 donuts (I tend to fill my pan about ¾ full letting me make 12 donuts. Bake for 17 minutes. Let cool before icing the donuts. I tend to dip my donuts into the bowl with the icing then refrigerate for about 30 min before serving.
Chocolate Icing
- To make the frosting. Take a large bowl and add in powdered sugar, cocoa powder, maple syrup and 1 tbsp (or 2 if needed) of coconut milk. Mix with a hand-mixer until no lumps are visible.