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Chocolate, Coffee, And Berry Glazed Baked Doughnuts
Recipe Intro From tumblinbumblincrumblincookie

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Vegan glazed baked doughnuts in coffee, chocolate and berry glossy sheaths over a vanilla almond banana batter. These doughnuts were made for Dunkin’ even though nothing sets in this humid cottonball of an atmosphere, aside from inertia!! Sprinkles just taste like sugar but you gotta admit there is something thrillingly hedonistic in their vibrant rainbow visual. -@tumblinbumblincrumblincookie

Recipe

Prep time 10mins
Cook time 30mins
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ingredients

  • 11/2 cups all purpose flour, sifted
  • 1 tbsp cornstarch
  • 11/2 tsp baking powder
  • 1 tsp vanilla bean paste
  • 1/3 cup + 2 Tbsp plant-pased milk
  • 1/2 cup vegan butter, softened
  • 1/2 cup cane sugar
  • 6 tbsp coconut or soy yogurt

Method

  • Step 1

    Preheat oven to 180C (350F). Grease soughnut pan.

  • Step 2

    For icing: mix icing sugar and plant-based milk until desired consistency adding, vanilla bean, cocoa powder, or espresso for different flavor variations.

  • Step 3

    Whisk together dry ingredients in a bowl. In a separate bowl, whisk together the yogurt and milk. Cream the butter, sugar and vanilla until light and fluffy.

  • Step 4

    Add 1/3 of the dry ingredients and then 1/3 milk mixture into the creamed butter mixture, folding to incorporate until both are used up.

  • Step 5

    Pipe/spoon the batter into doughnut pan and bake for 25-30 minutes until golden brown and a toothpick inserted emerges clean. Let cool on a wire rack before icing and dipping in vegan sprinkles.

Ingredients:

 

 

 

 

Directions:

Preheat oven to 180C (350F). Grease soughnut pan.

Whisk together dry ingredients in a bowl. In a separate bowl, whisk together the yogurt and milk.

Cream the butter, sugar and vanilla until light and fluffy.

Add 1/3 of the dry ingredients and then 1/3 milk mixture into the creamed butter mixture, folding to incorporate until both are used up.

Pipe/spoon the batter into doughnut pan and bake for 25-30 minutes until golden brown and a toothpick inserted emerges clean. Let cool on a wire rack before icing and dipping in vegan sprinkles.