The Best Baked Vegan Vanilla Doughnuts
The Best Baked Vegan Vanilla Doughnuts: Soft and delicious baked vegan vanilla doughnuts, dipped in a thick glaze and topped with sprinkles.
almond, baking, donuts, doughnuts, party food, vanilla, vegan
2 x 12-hole mini doughnut baking tin
all-purpose flour or gluten-free flour blend
or gluten-free baking powder
any plant-based milk
such as almond or soy milk
whisked lightly until frothy
optional - for enhanced flavour
apple cider vinegar
such as sunflower oil
For the glaze:
Gel food colours of your choice
I use Wilton for intense colours
Decorations of your choice
I used sprinkles, rock candies, vegan meringue kisses, gold shimmer and freeze-dried raspberry powder
Preheat the oven to 180°C fan assisted/350°F. Spray 2 mini doughnut baking tins with cooking oil/baking spray.
In a large bowl, sift together the flour, baking powder, salt and sugar.
In a jug, whisk together the frothy aquafaba, milk, vanilla extract, almond extract and apple cider vinegar.
Add the wet mixture to the dry ingredients and gently whisk until there are no visible lumps.
Slowly stir in the oil until completely smooth and incorporated.
Piper or spoon the batter into the tins, filling each one a little more than three-quarters full. Don't overfill or the middles will close up so you no longer have a ring doughnut.
Bake for 8-10 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a baking tray. Allow to cool completely.
For the glaze:
Mix the icing sugar and water together until smooth. It should be thick but slightly drippy in consistency. Use as is or colour with gel food colours if desired.
Dip one side or drizzle each doughnut in icing and go wild with your favourite decorations. For a watercolour effect, marble two coloured icings together in a bowl and dip.