These mini donuts are fluffy, tender and super cute. They bake up quickly in under 20 minutes. Make a bunch and freeze for later! Great dipped in chocolate. Adapted from VeganYumYum. Makes 24 mini donuts.
Course Dessert
Cuisine American
Prep Time 5minutes
Cook Time 12minutes
Total Time 17minutes
Servings 12servings
Calories 185kcal
Author Stephanie Stiavetti
Ingredients
For the donuts
1cup plus 3 tablespoonsBob’s Red Mill Gluten Free Baking Flour
1/2cupsugar
2teaspoonsbaking powder
1/4teaspoonsalt
1/2cupsoy milkor almond milk
1/2teaspoonapple cider vinegar
1/2teaspoonvanilla extract
Egg replacer of your choice that equals 1 egg
4tablespoonsEarth Balance spread
For the glaze
1cupsifted powdered sugar
2tablespoonshot soy milk
For the optional chocolate dip:
6ouncesof high quality semi-sweet chocolate chips
Instructions
Make the donuts:
Preheat oven to 350ºF (176°C)
In a large bowl, combine the flour, sugar, baking powder and salt with a whisk to mix thoroughly.
Combine soy milk, apple cider vinegar, vanilla extract, egg replacer, and Earth Balance in a small sauce pan over medium low heat and mix until Earth Balance is melted. The mixture should only be slightly warm, just enough to melt the margarine.
Add the wet ingredients to the dry and mix until just combined. It should form a very soft dough.
Using a tablespoon measure, scoop out dough into your greased nonstick mini-donut pan, filling them about 2/3 full. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial. A note on greasing the pan: I tried this ungreased, and wowie, was it a mess. It was baking carnage, I tell ya! Save yourself the tears and spritz a little oil on your pan.
Bake for 12 minutes. The mini donuts should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
Make the glaze:
Whisk sugar and soy-milk together, then dip donuts, top first, into glaze until half of donut is covered. Let drip for a second, then set of parchment to dry.
Make the optional chocolate dip:
Melt chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch.
Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate and allow to set for about half an hour before handling.