Ingredients
Batter Dry ingredients
- 2 2/3 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground nutmeg
- 1 teaspoon salt
Wet ingredients
- 1 cup plant milk
- ¼ cup white or apple cider vinegar
- 1 teaspoon pure vanilla extract
Old Fashioned Glaze
- 1 cup powdered sugar
- 2 tablespoons plant milk
Chocolate Glaze
- ¼ cup semisweet chocolate chips (dairy-free)
- 2 tablespoons plus 1 teaspoon plant milk
- ½ cup powdered sugar
Optional
- Toppings: Rainbow or chocolate sprinkles, chopped toasted almonds, shredded coconut, mini chocolate chips.
Instructions
Battter
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Preheat the oven to 200*C (fan forced), and lightly grease two doughnut pans.
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In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. Combine well.
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In a measuring jug, stir plant milk, oil, vinegar, and vanilla together.
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Add the wet ingredients to the dry and stir together quickly until just combined. Do not over mix or doughnuts will become dense.
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Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared doughnut pans and bake for 10 to 12 minutes.
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Remove the pan from the oven and let sit 5 minutes before un-molding onto a wire rack and icing if desired.
- To assemble doughnuts: Dip each doughnut into the glaze, covering the top. Twist the doughnut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.
Chocolate Glaze
- Melt the chocolate chips and plant milk together in a microwave.
- Whisk in the powdered sugar until smooth.
- Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.
Old Fashioned Glaze
- In a small bowl, whisk the powdered sugar and plant milk until smooth.
Notes
- When I say this recipe serves 24, I mean that I use a mini doughnut pan and it makes at least 24 individual rings if piped correctly. 12 big doughnuts if you have a pan for huge doughnuts.
- This recipe works with gluten free flour quite well, but it will make less doughnuts.
- Consider replacing the 2/3 cup of flour with pumpkin powder and using some pumpkin pie spice instead of nutmeg.
- I usually choose not to ice my doughnuts, I wait for them to cool and then put as many as will fit in a tall canister for my freezer. Two to three doughnuts with hot tea or coffee make a great treat or lazy breakfast, just plate them before you heat up the kettle.