OK prefer to have new, warm veggie lover doughnuts in only 20 minutes? That is everything necessary to make these EASY Cinnamon Sugar Coated Vegan Donuts! Impeccable to eat with a some tea or espresso, for breakfast or sweet.
The main unique instrument you will need is a doughnut dish. I exceptionally prescribe getting one (or two) so you can make your own one of a kind prepared vegetarian doughnuts at home! It's such a fun thing to heat with children, and truly difficult to wreckage up. In the event that you don't have a doughnut dish and need to make these like NOW, you can make them in a biscuit container! Be that as it may, they are such a great amount of better in a doughnut dish.
For oil free doughnuts, you could avoid the liquefied veggie lover margarine in both the hitter and the covering. The cinnamon sugar still sticks however the doughnuts will taste a lot lighter.
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup + 2 tablespoons soy milk
- 1 tablespoon applesauce
- 1 tablespoon melted vegan butter
- 1 teaspoon pure vanilla extract
- Topping
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup melted vegan butter
Instructions
- Preheat the oven to 350 degrees F and spray a donut pan with non-stick spray.
- Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soy milk, applesauce, melted vegan butter (1 tablespoon) and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine. The batter will be similar to cake batter; not too thick but not very runny either.
- Spoon the batter into the donut pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise and you might lose the "hole" of your donut.
- Bake for 9-10 minutes or until the edges are lightly golden brown. Let cool for two or three minutes in the pan, then carefully transfer to a wire rack with a large piece of parchment paper beneath it (to help with the mess).
- For the Topping
- Stir together the sugar and cinnamon for the topping in a medium bowl, and melt the vegan butter in a separate bowl.
- Dip the donuts into the melted butter, both sides or just one side if you prefer. Then dunk the donut into the cinnamon sugar mixture to coat.
- Serve immediately, or within one day for best results. Leftover donuts will keep for two days at most, covered and at room temperature.
Read more our recipe No Bake White Chocolate Raspberry Cheesecake #desserts #cakerecipe
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