Ever since I discovered the wonderful world of food blogging and the many awesome home-cooks out there, my favorite thing to say is “I CAN make these at home!!” That’s also my favorite line to say to my husband who drools at all the baked goods at the grocery stores. Sometimes I say it to get him away from that section and sometimes I’ve already seen those being baked at one of the talented blogger site.
So in the pre-blogging days, if you had told me to make a donut at home, I would have said No way—José. But now, I’m a changed person—anything and everything can be made at home—ask those uber talented Daring Bakers group. I can never in my life muster courage to sign up for one of those.
Well coming back to the donut recipe on hand: I non-veganized a vegan recipe since I didn’t have non-hydrogenated vegan margarine (which is on my shopping list and I’m definitely going to buy very soon) and egg replacer (I tried to order this online, but I thought it was a pretty expensive investment when I can buy real eggs instead).
Recipe adapted from Vegetarian Times
Baked Mini Chocolate Donuts
For Chocolate Donuts:
- 1 cup All-purpose flour
- ½ cup Sugar
- ¼ cup Cocoa Unsweetened Powder
- 1½ tsps Baking Powder
- ¼ tsp Salt
- ½ cup Soy milk
- 1/3 cup Unsweetened Chocolate chips
- 4 tbsps margarine Non-hydrogenated vegan (I used unsalted butter, pls see my notes above)
- 1 Egg (or use 1½ tsp egg-replacer mixed with 2tsp water)
- 1 tsp Vanilla extract
For the glaze:
- 2 cups Sugar Confectioners
- ½ tsp Vanilla extract
To make Chocolate Donuts:
- Preheat oven to 350ºF. Coat the mini-donut pan with non-stick cooking spray.
- Whisk flour, sugar, baking powder & salt in a large mixing bowl.
- Add soymilk, chocolate chips and margarine to a sauce pan and heat the mixture just until margarine and choc. chips melt. Let cool. Whisk in egg (or egg replacer mixture) and vanilla.
- Add wet ingredients to dry ingredients and mix well to incorporate.
- Fill the greased pan half full, bake for 12 minutes or until the cake tester comes out clean. Remove on to a cooling rack and repeat with remaining batter.
To make Glaze:
- Add soymilk to confectioners sugar in a small saucepan; bring the mixture to a simmer while constantly stirring. Remove from heat and stir in vanilla. Let cool for 5-10 minutes or until slightly thickened.
- Dip the tops of the donut in the glaze, twirl and let cool on cooling rack.