Okay, I’m not one to brag, but I seriously think I’ve outdone myself with this recipe. I’ve always wanted to try out baked doughnuts, especially since my favourite doughnut before I went vegan was the chocolate glazed cake doughnut at Tim Horton’s. Luckily a friend of mine had some doughnut pans and let me borrow them, and then I just let the creative juices flow. I used the Wilton 6-cavity doughnut baking pans, which you can find here. The result? The craziest, most theatrical baked goods I’ve ever made.
I baked 2 batches of doughnuts, a vanilla batch and a chocolate batch and made 2 batches of glaze, again a vanilla and a chocolate batch. Then I trialed different combinations of glaze with doughnuts and then topped them with whatever toppings I was feeling. I drew inspiration from places like Beechwood Doughnuts, Monster Donuts and Lady Glaze Doughnuts, who make some wildly delicious gourmet doughnuts.
This is a great recipe to make for children’s parties because they are easily personalized and minimally messy. I had so much fun making these that I think these would be a hit for any party or get together!
Some tips I have for making these:
- Grease your doughnut pan!!! After piping the first doughnut into the pan I had this moment of panic where I realized that I hadn’t greased the pan. Once the doughnuts were cooled, it was way easier to remove the greased doughnuts from the pan than the one that wasn’t
- Handle the doughnuts gently. Remember that although these are “doughnuts”, they are still technically cake, which means they are more delicate.
- Make the glaze right before decorating. The glaze is pretty thick and is designed to set quickly so that it doesn’t run off the sides of the doughnut. Preparing it too early might make it too thick when trying to drip your doughnuts into it.
Okay, so after all that rambling, are you ready to make some doughnuts?
Here’s the recipe:
Serves: 6 per batch
- 1 tsp apple cider vinegar
- ½ cup + 1 tbsp unsweetened almond milk (I used Almond Breeze)
- ¾ cups + ½ tbsp flour (or substitute 2 tbsp cocoa powder for chocolate doughnuts)
- ½ cup + 1 tbsp granulated sugar (I used Liva date sugar)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp neutral oil (I used vegetable)
- ½ tbsp vanilla extract
- 1 tbsp vegan butter, melted (I used Becel)
- 1 cup + 1-2 tbsp powdered sugar (or substitute 2 tbsp cocoa powder for chocolate glaze)
- 1-2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
- Your choice of additional toppings – I used Froot Loops, rainbow sprinkles, coconut, Oreo and graham crackers + marshmallows
- Preheat oven to 350oF and lightly spray your doughnut pan with cooking spray.
- In a liquid measuring cup or a separate bowl, combine the almond milk and apple cider vinegar and let sit for 5-10 minutes.*
- In a mixing bowl, sift the flour, cocoa powder (if using), sugar, baking powder, baking soda and salt, then mix thoroughly with a whisk or spatula.
- Add the milk mixture, oil and vanilla extract to the dry ingredients and mix until there are no clumps.
- Transfer the doughnut batter to a piping bag and fill the doughnut pan approximately ¾ of the way full. Alternatively, you can use a thick ziplock bag as a makeshift piping bag.
- Bake for 15 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean. Allow to cool for 25-30 minutes on a metal cooling rack before decorating.
- While the doughnuts are cooling, prepare your choice of glaze by whisking all of the ingredients together until smooth and transfer your toppings into bowls.
- To glaze, hold the doughnut from the bottom half and dip it into the glaze, turning it clockwise and counterclockwise to ensure the entire surface is evenly covered. Gently tap the doughnut on the side of the bowl to allow excess glaze to drip off, then sprinkle your choice of topping on top and place on a metal rack to set.
I find that since these are cake doughnuts, they are best enjoyed the same day as the cake tends to absorb the moisture from the glaze if left to sit for more than a day.
*The combination of vinegar with the almond milk makes a vegan buttermilk substitute.