Who doesn’t love doughnuts? I know I do. But whenever we think of doughnuts, we tend to associate them with fat, sugar, oil, or any other words related to bad eating that we can think of. Well, I think this is about to change once you try making these vegan, refined sugar-free, baked doughnuts. When my family saw the super cute KitchenAid® Mini Doughnut Pans, the kids begged me to make some for them.
Another good thing about these vegan doughnuts is that they are really easy to make. In fact, I let my kids (7 and 9 years old) bake these on their own, and I only helped with measuring the ingredients and taking the Mini Doughnut Pans out of the hot oven.
To make the vegan doughnuts, all you need is your KitchenAid® Stand Mixer (don’t you just love that copper finish? I can’t get enough of it!) and your Mini Doughnut Pans.
To make the batter, first place all the dry ingredients (flour, coconut sugar, baking powder, kosher salt, and cinnamon) in the bowl of your Stand Mixer. In a separate bowl, mix together the almond or coconut milk and apple cider vinegar and let set for 10 minutes to make a vegan “buttermilk.” Once set, add the vanilla extract, flaxseed & water mixture, and melted coconut oil to your vegan “buttermilk.”
Switch on the Stand Mixer to a speed of 2 to thoroughly combine the dry ingredients, then gradually add in the wet ingredients. You may want to pause in between and scrape down the flour from the sides of the bowl and continue to mix.
Once a smooth batter is formed and no lumps are left, spoon the batter into the Mini Doughnut Pans. Make sure you wipe the outside clean before put them into the oven and bake for 12 minutes at 350°F.
After the doughnuts are baked, leave them on the cooling rack until cooled completely.
In the meantime, you can cover your table with baking sheets (trust me, it is much easier to tidy up afterwards) and prepare the glazes. I used melted vegan white chocolate, melted dark chocolate and matcha icing (made by mixing 2 teaspoons of matcha powder with 1/2 cup of melted white chocolate and 1 tablespoon of melted coconut oil).
My daughter loves glazing theses doughnuts, and it’s a very simple task for kids of all ages to assist with! My kids helped me to dip the dougnuts into the melted chocolate and icings, and we finished off the doughnuts with a sprinkle of nuts and matcha powder.
Once the glazing is complete, let the doughnuts dry for another 30 mins. This is probably the most difficult part of the whole process, mainly because I have to watch out for the kids every five seconds to make sure they don’t steal one when I am not looking. But who knows, maybe I will grab one myself!
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Vegan Glazed Doughnuts
Makes 6 servings
For the vegan doughnuts
1/2 cup (120 ml) almond milk or coconut milk
1 teaspoon apple cider vinegar
1 cup (125 gram) all purpose flour or spelt flour
1/2 cup (100 gram) coconut sugar
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon ground flaxseed mixed with 3 tablespoon water
3 tablespoons coconut oil, melted
For the glazes
1 cup (240 gram) vegan white chocolate, melted
1 cup (240 gram) dark chocolate (more than 75% cocoa), melted
1/2 cup matcha icing, made with 2 teaspoon matcha powder mixed with 1/2 cup (120 gram) melted white chocolate and 1 tablespoon melted coconut oil
Assorted nuts, for garnish
Preheat the oven to 350°F.
Put the almond (or coconut) milk in a small bowl, and then add the apple cider vinegar. Stir until well combined, and set the mixture aside for 10 minutes to rest. This makes vegan “buttermilk.”
Use your KitchenAid® Stand Mixer to mix the flour, coconut sugar, baking powder, kosher salt, and cinnamon until thoroughly combined.
Add the vanilla extract, flaxseed & water mixture, and melted coconut oil to the vegan “buttermilk” (almond milk and apple cider vinegar mixture). Stir once or twice before pouring it into the dry ingredients. Switch on the Stand Mixer again to mix for another 3 minutes until a soft batter is formed.
Spoon the batter into the KitchenAid® Mini Doughnut Pans.
Bake the doughnuts for 12 minutes or until they are dry and cooked through but not browned.
Pop the doughnuts out of the Mini Doughnut Pans, and let them cool on a rack for at least 30 minutes before decorating.
Once the doughnuts are cooled, dip them into each type of glazing (melted vegan white chocolate, melted dark chocolate and matcha icing). Let the glazing cool slightly before starting the second round of decorating, if desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*