Petite Dark Chocolate Doughnuts
Posted on 30th August, by max in Vegan Recipes. Comments Off
I love mini chocolate doughnuts, but have never made them. This recipe is from my Vegan Yum Yum cookbook, and turned out to be the perfect non-fried doughnut. The recipe is fast and simple. This is my new go to dessert. By changing what goes into the doughnut itself, and the toppings the combinations are endless.
Ingredients
- 1 cup all purpose flour
- 1/2 cup vegan sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup soy milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon pure vanilla extract
- Egg substitute for 1 egg
- 4 tablespoons Earth Balance margarine
- 1 bar of dark chocolate
Directions
- Preheat oven to 350 degrees
- In a large mixing bowl, add the flour, sugar, baking powder, salt nutmeg, cinnamon and whisk together until mixed throughly.
- Combine the soy milk, apple cider vinegar, vanilla extract, egg substitute, and margarine in a small sauce pan over medium-low heat and mix until the margarine is melted. The mixture should be just a bit warm but not hot.
- Add the wet ingredients to the dry ones and mix until just combined.
- Scoop the mixture with a very small spoon and fill the petite doughnut areas in the pan. Leave just enough room for the center post to stick up through the batter.
- Clean off the pan and posts with a damp towel.
- Bake for 12 minutes, or until the tops are starting to brown and a toothpick comes out clean.
- Invert onto a cooling rack.
Decorating Directions
- For chocolate-dipped doughnuts melt 1 bar of dark chocolate in the microwave. If cooking on high heat remove from the microwave every 15 to 45 seconds and stir. Don’t make the chocolate too hot. Warm is perfect.
- To see other types of doughnut decorations get the new Vegan Yum Yum cookbook.