As a child I used to love donuts. It was by far my favorite after school indulgence and even today I remember the pleasure it brought me to bite into a fluffy warm donut in a cold sunny day, seating out side in a bench on my way back home until a full day at school. That faint smell of cinnamon and powdered sugar on top… what a dreamy treat.
As I would love my kids to enjoy the same little & simple pleasures in life that I had, I’ve created these mini donuts that pretty closely remind me of those ones I had in my childhood. Of course, these donuts are baked instead of fried and made with unrefined sugars, and they are also gluten free! but they are pretty damn tasty I must say 🙂
It has taken a few tries to get this recipe right as I needed to achieve proper fluffiness but make sure the donuts didn’t fall apart. I initially tried to make them GF, but that recipe is still on my making. In something as little as these vegan donuts it can be challenging, but I am confident that the results so far will please you…
1 cup organic flour
1/2 cup organic plant milk
1/3 cup of unrefined cane caster sugar*
1/4 cup aquafaba butter (recipe here)
1/2 tablespoon baking powder
1/2 tablespoon baking powder
1 flax egg (or egg replacer)
1/2 teaspoon apple cider vinegar
1/4 teaspoon of Himalayan salt
large pinch of cinnamon powder
1/4 teaspoon of Himalayan salt
large pinch of cinnamon powder
1/2 teaspoon vanilla powder
Preheat the oven to 180 degrees. Warm up the plant milk in a pan, then retire from the heat and add the apple cider vinegar to make a ‘buttermilk’. Stir in the aquafaba butter to melt and the flax egg. Then, add the cinnamon, baking powder, salt & vanilla and stir. Finally start adding the flour slowly while the mixture is still warm. It should get the texture of a very thick batter.
Fill the holes on the mini donut pan, preferably a non stick tray like these, but make sure the middle part (the hole on the donut) is clear of batter to achieve the best shape. It’s important that the molds are not overfilled because as the batter slightly rises while it cooks, the donut shape will be lost.
Bake for 10-15 minutes until the tops are golden on top and if you put a knife through it comes out clean. Take donuts out of the molds and let them cool on a wire rack.
This recipe makes two trays of my mini donuts (I have the silicone one) so about 20 mini donuts.
Ideas for decorations are:
– glaze them using aquafaba icing
– dip the tops into melted raw chocolate for a chocolate donut
– use sprinkles (using a bit of aquafaba icing or dip into chocolate and add pink sprinkles on top – that’s Ariana’s favorite way to decorate them, of course)
* I make unrefined cane caster sugar by blending cane sugar until I achieve a fine powder.
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