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Baking, Food, Recipes, Sweet

Don’t Pinch Me. Basic Vanilla Vegan Baked Donut Recipe

March 17, 2013

basic baked donuts-6

Growing up St. Patrick’s Day was a family day. People went in and out of my grandparent’s home, enjoying the company, food and drink. I’m glad it was never about St. Patrick himself, he seemed like a bit of a masochistic kind of dude (being he was enslaved and whisked away from Britain to Ireland to tend sheep, escaped, and then went back. Freak.). Also, in case you didn’t know, most missionaries and those converting pagans to Christianity in those times were generally not nice and polite about it.

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I never really got the whole “dress in green so you don’t get pinched” or others getting all drunk and disheveled in the name of someone else’s heritage. I don’t get wrecked on Cinco De Mayo, but then again I don’t get tore up on St. Patrick’s Day either even if I am half Irish. Being brought up in an Irish household (full of alcoholics) it was more about family, because honestly drinking was every day.

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But I wanted to use a green background today and I’ve been working on a new basic donut recipe. Frost these green and call me festive.

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Basic Vanilla Vegan Baked Donut Recipe

Basic Vanilla Vegan Baked Donut Recipe

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp baking spice or cinnamon
  • 1/2 cup almond milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup margarine, melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350ºF
  2. In a small bowl combine the almond milk and apple cider vinegar. Let it curdle. Combine dry ingredients in a large bowl. Add all of the wet ingredients to the dry mix including the vegan buttermilk.
  3. Using a pasty brag, fill your nonstick donut pans halfway and bake for 10-12 minutes for mini donuts or until a toothpick comes out clean and they aren't so shiny on top.
  4. Once done, remove from the oven and immediately flip the pan onto a wire cooling rack.
  5. Option 1: Coat them in cinnamon sugar when still hot.
  6. Option 2: Dip them in a glaze of powdered sugar and almond milk once cool.
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5 Comments

  • Reply Natasha July 29, 2013 at 12:43 PM

    How many regular size donuts will this recipe make? I really miss donuts and I finally found a donut pan, so I’m going to try these.

    • Reply Shannon July 29, 2013 at 12:50 PM

      I don’t think it would make very many, maybe 4? I don’t have a full sized pan so I can’t really judge correctly.

      • Reply Natasha July 30, 2013 at 4:01 AM

        Thank you, that’s perfect actually. I don’t want to make too many at once because then I’ll have to eat them all :)
        Natasha recently posted…Homemade mustardMy Profile

  • Reply Joanne T Ferguson March 8, 2014 at 12:38 AM

    G’day! yes pinch me too! I wish I could come through the screen and um, borrow one of these right now, true!
    View as party of this week’s Foodie Friends Friends St Patrick’s Day GREEN Recipes Party!
    Cheers! Joanne

  • Reply Joanne/WineLady Cooks March 9, 2014 at 8:33 AM

    I will have to try this recipe, it sounds delicious. I use a mini donut pan which is just the right size so we are not over-loaded with donuts. Thanks for sharing this with Foodie Friends Friday ‘green’ recipes party this week. Pinned/shared.

    Looking forward to seeing you again soon,
    Joanne

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