These simple vegan donuts are light, chewy and moist. The perfect treat! Use food dye to color your icing and get creative with the toppings!
- 1/2 cup Earth Balance (vegan butter)
- 1 cup coconut milk
- 2 "Ener-G" eggs
- 1 1/2 Tablespoon vanilla extract
- 3 teaspoons apple cider vinegar
- 1 cup sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- a dash of salt
- Non-stick spray
- 5 cups powdered sugar + coconut milk + 1 TBS more vanilla
- Coconut flakes, sprinkles
Preheat oven to 350. Grease the donut pan with non-stick spray, such as coconut oil spray.
In a large heat safe bowl, melt the Earth Balance with the next 4 ingredients over the stovetop. Mix in the sugar with an electric mixers, creaming all of the wet ingredients so there are no lumps.
In a smaller bowl, stir the flour, baking powder and salt together. Start adding the dry into the wet while keeping the electric mixers on a low setting.
When the batter is smooth and all the ingredients seem fully incorporated, fill each donut indention with the batter ALMOST to the top of the brim. Maybe half a centimeter from the top.
Bake for 11-14 minutes (mine took 13). Let dry completely.
While those are baking, combine the powdered sugar, vanilla and 1/4 cup coconut milk. Use the electric mixers once more to create a smooth icing. Add more coconut milk to create a glaze. Otherwise, start with the 1/4 cup coconut milk and if it needs more just add little splashes at a time to your desired thickness.
Ice each donut and top with coconut flakes and sprinkles.
© Nimai\'s Cookbook