These mini doughnuts are baked instead of fried, giving you all of the delicious sweetness of a doughnut without all of the oil.
Tips: Recipe requires a mini doughnut pan for baking. Before drizzling doughnuts with topping, place wax paper or foil underneath rack to catch extra drizzle, or you can dip the doughnuts directly in the glaze.
- Cook Time
- Prep Time
- 48 mini doughnutsServings
- ½ cup soy milk
- 1 tablespoon of lemon juice
- 1¼ cups cake flour, sifted
- ½ cup sugar
- 1 tablespoon cocoa powder
- 1¼ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 1 egg, lightly beaten
- 1½ tablespoons unsalted vegan butter, melted
- 1 cup confectioner’s sugar
- 1 tablespoon soy milk
- ½ teaspoon vanilla extract
1. Preheat oven to 425°F.
2. In a small bowl, mix soy milk and lemon juice to make vegan buttermilk.
3. In a medium bowl, sift together flour, sugar, cocoa powder, cinnamon, nutmeg, and salt. Add buttermilk, egg, and vegan butter; stir until just combined - batter should be light and airy.
4. Fill each doughnut cup halfway with batter. Clean any batter from the center of each cup to ensure doughnuts bake with a hole in the middle.
5. Bake at 425°F for 4 to 6 minutes, or until the top of the doughnuts bounce back when touched.
6. While doughnuts cool in the pan for 4 to 5 minutes, make vanilla glaze topping. In a small bowl, whisk sugar, soy milk, and vanilla extract until sugar is completely dissolved and mixture is thick.
7. Place doughnuts on a cooling rack. Use a spoon to drizzle each with vanilla glaze.
As published in Joy of Kosher with Jamie Geller magazine (Bitayavon Winter 2011) - Subscribe Now