My friend told me about a vegan bake sale. It was to raise money for Haiti. I wanted to bring LOTS of different things. I also wanted to keep it simple. So I made different flavors of donuts. I like cake donuts better than raised donuts. They are also easier to make (no boiling oil!).  I made plain donuts with glaze and sprinkles, plain donuts dipped in chocolate, curry donuts with coconut glaze, poppy seed donuts with lemon glaze, and pomegranate donuts with green tea glaze. I liked the pomegranate green tea ones the best. But they were too weak. Only two of them made it out of the pan whole! *sad, sad face* The coconut curry ones were a huge hit at the bake sale!

Which one should I eat?

BASIC CAKE DONUTS

(adapted from Vegan YumYum)

Makes 9 – 12 Donuts

Dry Ingredients:

• 1 Cup All Purpose Flour
• 1/2 Cup Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/8 tsp Nutmeg
• 1 tiny pinch or shake Cinnamon

Wet Ingredients:

• 4 Tbs Earth Balance vegan margarine
• 1/2 Cup Soymilk
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Pure Vanilla Extract
• 1 Tbs ground flax seed mixed with 2 Tbs water

Glaze Ingredients:

• 1/2 c powdered sugar, sifted to remove lumps
• 1 Tbs soymilk

Directions:

1. Preheat oven to 350 degrees. Mix dry ingredients in a large bowl.
2. Combine Earth Balance and soy milk in a microwave-safe bowl or cup. Microwave for 30 – 60 seconds, or until Earth Balance is melted.
3. Add the remaining wet ingredients. Whisk until well-mixed.
4. Pour wet ingredients into dry ingredients. Mix until combined and there are no large lumps.
5. Spoon batter into a pastry bag with a large tip (or into a ziplock bag with the corner cut off). Squeeze batter into mini-bundt pan, filling each cup 1/2 to 3/4 to the top. Smooth tops with a small spoon or spatula, if desired. (You could try to spoon or pour the batter into the pan, but that was really MESSY!)
6. Bake for 12 – 14 minutes, or until a toothpick inserted in the donut comes out clean. Remove from pan immediately, and cool completely on racks before icing.
7. To glaze: Combine powdered sugar and soymilk in a small bowl. Mix until sugar is completely dissolved. You may need to add a little more soymilk of the glaze is too thick. Dip the top of the donut into the glaze. Hold it for a few seconds to allow extra glaze to drip back into the bowl. If using a topping (such as sprinkles, coconut, or nuts), pour the topping onto a shallow bowl. Lightly press the glazed side into the topping. Turn donut upright and place on a rack or parchment paper until glaze dries.

Vegan coconut curry donuts!

VARIATIONS:

Coconut Curry Donuts: Omit cinnamon and nutmeg. Add 1 teaspoon of curry powder with the dry ingredients. Replace vinegar with lime juice. Glaze donuts as normal, then press immediately into unsweetened dry grated coconut.

Lemon Poppyseed Donuts: Decrease soy milk to 1/4 cup. Add 1 can of poppyseed pie filling with the wet ingredients. To glaze, mix 1 Tablespoon lemon juice with 1/2 cup powdered sugar.

Pomegranate Green Tea Donuts: Mix in the seeds of one pomegranate after the batter is prepared. I wish I would have decreased the amount of soy milk in these to make them a little firmer.  If I do it again, I would start with 1/4 cup soy milk, then add more if it seemed too thick after adding the pomegranate seeds. To glaze, mix 1 Tablespoon soy milk with 1/2 cup sweetened matcha powder.

From top to bottom: coconut curry, lemon poppyseed, plain donuts with sprinkles, and chocolate-dipped donuts.