What? Sugar? Donuts ? Yes, read exactly right! What else can you do in January but eat great sweets? Sweets eat? All kidding aside, I just wanted another donut. When I was still more often in the USA (and not yet vegan ) I have treated myself the one or other time so a supposedly delicious particle. We live in the country and there is nowhere far and wide a store that offers vegan donuts. Let alone any pastry that is vegan. I’m already envious of my brother, who will soon be moving to Berlin. There’s supposed to be some damn good vegan donut store there, right? Brammibals’s Donuts ! Long story short, I bought a donut mold and created a (what I think is) pretty darn tasty Recipe created.
Vegan donuts are addictive (says my husband)
Making the donuts is really quick and easy. The only requirement for this is a donut shape. I ordered one on the net, which I think is quite good. You can find the link to the product at the bottom of the page (not sponsored).
For the dough you need Vegetable milk , applesauce, raw cane sugar, dry yeast, frying and baking oil, spelt flour (or alternatively my gluten-free flour mix ), coconut flour, baking powder, bourbon vanilla and a pinch of salt. If you like, you can replace the raw cane sugar with coconut blossom sugar. This gives it a slightly caramel note.
Sweet (vegan) addictive sins
I have one more important tip for you. I have made the experience that it is always worth the double amount of the Dough to make. Otherwise, the donuts are just gone too quickly!
We summarize: The donuts take just 30 minutes including preparation time and only require a few ingredients. 1 bowl, 1 donut mold and go!
The Vegan Donuts with Cinnamon Sugar (30 minutes) are:
- Loose & Light
- Perfectly sweet
- Vegan & on Wish gluten free
Well, are you ready for these round sweet Sins ? I wish you a lot of fun with the Nachbacken and of course about a positive review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan donuts with cinnamon sugar (30 minutes)
FOR THE DONUTS:
- 125 ml Almond milk or other unsweetened plant milk
- 3,5 g Dry yeast
- 50 g Raw cane sugar alternatively coconut blossom sugar
- 82 g Applesauce unsweetened
- 4 g Baking powder I take tartar baking powder
- 30 ml Frying and baking oil or other high-heat oil
- 115 g cups fine spelt flour or gluten-free flour blend
- 14 g Coconut flour alternatively almond flour or more spelt or gluten-free flour
- ½ tbspn Bourbon vanilla ground
- A pinch of sea salt
FOR THE CINNAMON SUGAR:
- 2 tbspn Margarine
- 2,6 g Cinnamon ground
- 50 g Raw cane sugar or coconut blossom sugar
- Grease donut pan and set aside.
- Preheat the oven to 175 degrees.
- Heat the almond milk to lukewarm. Be careful not to let it get too hot, it’s all about the yeast being activated, especially if the milk is from the fridge.125 ml Almond milk or other unsweetened plant milk
- Pour almond milk into a large bowl and stir in the yeast. Add sugar and stir again until everything is combined.3,5 g Dry yeast, 50 g Raw cane sugar
- Add applesauce, baking powder, oil, flour, coconut flour, vanilla and sea salt and stir well until a uniform dough is formed.82 g Applesauce, 4 g Baking powder, 30 ml Frying and baking oil or other high-heat oil, 14 g Coconut flour, ½ tbspn Bourbon vanilla ground, A pinch of sea salt, 115 g cups fine spelt flour or gluten-free flour blend
- Pour into a piping nozzle and pipe six even donuts into the mold. Alternatively, take a freezer bag and cut off a small corner (but only in an emergency due to the plastic issue). It is best to use a reusable piping nozzle (or piping bag). I have linked one below (no sponsoring).
- Put in the oven and bake for 15-20 minutes.
- The donuts are ready when they have turned a light golden brown color.
- Remove from the oven and let cool briefly.
- In the meantime for CINNAMON SUGAR Melt margarine in a small saucepan. In an extra bowl, mix cinnamon with the sugar and set aside.2 tbspn Margarine, 2,6 g Cinnamon, 50 g Raw cane sugar or coconut blossom sugar
- Remove the donuts from the mold and optionally brush with the margarine. Press into the cinnamon sugar and set aside. Repeat process until all donuts are topped with cinnamon sugar.
- Serve and enjoy!
- Store remainder (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.