Ingredients
- 2 cups flour (I used 1 cup all-purpose and 1 cup wheat — will use more wheat next time)
- 1/2 cup organic cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups almond milk
- 1/4 cup coconut oil, melted
- 2 tsp vanilla extract
Directions
- Preheat the oven to 400 degrees F and spray a donut pan with cooking spray. (I used the Babycakes Donut Maker. I turned it on and waited for the green light.)
- To prepare the donuts, mix all the dry ingredients together in a bowl.
- Mix the wet ingredients together in a separate bowl.
- Pour the wet ingredients into the dry and mix together until combined.
- Use a piping bag or ziplock bag with the corner cut to pipe the donut batter into the donut pan. (I tried this, but gave up. I ended up putting the dough in the donut maker with a spoon instead.
- Bake for 10-11 minutes then remove from the oven and let cool.
- Let sit to firm up for 30 minutes. (Yea, that didn’t happen. The kids gobbled them up as soon as the donuts were cool enough to eat — maybe 5 minutes on a cooling rack.)
Notes
- I made one batch with almond milk, and one with milk. The almond milk ones came out better (I was pleasantly surprised).
- The original recipe I found called for sprinkles and an icing glaze. I made mine without sprinkles and without the glaze, but added a simple chocolate frosting on top of the donuts.
- Made it in the Babycakes Donut Maker and it came out well. The kids loved it.
Source:
https://choosingchia.com/vegan-cake-batter-donuts/
Enjoy!