Mini vegan donuts
Mini Vegan donuts
Recipe by: Alice Toich
Cooking: 10 min
Preparation: 20 min
5 tablespoons solid coconut oil
½ cup sugar
1 “vegan egg” (1 tablespoon flaxseed powder with 2 ½ tablespoons water)
½ cup coconut milk
1 teaspoon vanilla extract
1 squeeze vanilla paste (optional)
2 teaspoons baking powder
pinch of salt
1 ½ cups unbleached cake flour
Preheat the oven to 180 C and spray mini donut pans with 100% vegetable grease or wipe with coconut oil.
In a medium bowl cream together coconut oil and sugar with a hand whisk.
Then add the vanilla, coconut milk and “vegan egg” and whisk. Don’t worry if it looks a bit curdled.
Whisk in the baking powder, then salt, then shift in the flour and stir until just combined.
Transfer the soft batter to a piping bag fitted with a large round tip.
Pipe the batter into the pans so that each donut ring is half filled.
Bake at 180 degrees for 8-10 minutes. When you tap the donuts and they spring bake they are ready to come out.
Remove from the pans with a teaspoon to help lever them out.
Allow donuts to cool on a wire wrack while you make a glaze.
You can brush the donuts with melted coconut oil and dip them in a sugar/cinnamon mixture or you can glaze them. In the image sabove I mixed 1 cup of icing sugar with some hot water and a squeeze of lemon, then dipped each donut in and while the glaze was drying I sprinkled with sweets, silver balls and edible flower petals.