Doughnuts: Three Ways!

     First of all,

Happy World Vegan Day!!!!  =D

What better way to celebrate being vegan than with cruelty-free, delicious doughnuts!!!! ❤

     It’s hard to believe that I (an avid baker) haven’t tried to make actual doughnuts before.  I’ve made doughnut recipes in muffin tins before, yes, but that doesn’t really count…

     This fall, after seeing many an apple cider doughnut picture on Instagram, I decided it was time to make my own homemade doughnuts.  I’ve always loved the allure of a warm doughnut in the chilly fall months.  There’s something wonderful about it.  There also must be a hot mug of something to go with said doughnut.  The two cannot be separate.  It’s impossible.

     About a year ago, I got my hands on this wonderful book:

     Babycakes NYC is a famous bakery in (you guessed it) New York City.  There are two other locations in California and Orlando, Florida.  I, unfortunately, have never had the privilege to visit any of the bakeries (…yet!).  However, I’ve admired their baking and cake decorating from afar for years now.  I’ve had my eye on their recipes, too.  Being able to transform every day baked goods (like, doughnuts, snickerdoodles, chocolate chip cookies, madelienes, etc.) into vegan and gluten-free treats is something miraculous when done correctly.  I give Erin McKenna major props for creating all that she has.  Her recipes yield accurate and effective results, which is important.  I never feel good about trying a new recipe only for it to fail and become garbage. =(

     What I also love about Erin’s recipes are the fact that they are all made using real ingredients.  For fats, she mostly uses coconut oil or some other neutral oil.  She shies away from using any processed vegan substitutes.  These products have their places in baking, sure…However, to use them all the time is kind of cheating in my book!  I love to be able to taste food in the most pure form I can.  There is nothing to hide in these desserts.  Each baked good you will make from this book will taste pure (and sweet! I’ll get to that in a minute…).  

     The only alterations I’ve made to Erin’s basic cake doughnut recipe (my favorite!) are the key flavor ingredients (pumpkin, apple, banana…) and the type of sugar.  She uses vegan sugar, which is fine, of course.  I have this thing with sugar…I don’t particularly like it in large quantities.  It’s extremely sweet, and I’ll admit, I like to use it for certain things that must be just that (frosting, dusting sugar, etc.).  But, again, using sugar in large quantities I find overpowers other ingredients in a recipe.  I always try to strive for balance in everything I cook, even desserts.  Desserts don’t have to feel like their socking you over the head with sweetness…they can be complex and satisfying at the same time!  (I promise…) 😉

     

     For the batter itself, I used coconut sugar.  For anyone who has read my other recipes, you probably know by now that coconut sugar is my go-to sweetener.  Well, that and maple syrup!  But, for the sake of these autumnal flavored doughnuts, I wanted the deep caramel-like complexity of coconut sugar.  Coconut sugar is also wonderful because it’s less sweet and also low-GI for anyone who is sugar conscious.  
     However, to kick these doughnuts up a notch, top them with glaze and real sugar.  Since the cake itself is only mildly sweet and a little spicy (thanks to cinnamon and friends), the sweetness on top balances and pulls the whole thing together!  
     I try to think about these things. 😉

     So, without further introduction, here are Babycakes NYC doughnuts three ways.  Enjoy and have fun with other flavors!

Instructions
Oven 325 F

1. Oil 2 doughnut pans.
2. Whisk together all dry ingredients until combined in a large mixing bowl.  
3. Add all wet ingredients and fold together until combined.
4. Using a small ice cream scoop, place about 3 level scoops into each doughnut mold. 
5. Bake in the oven for 8 minutes.  Rotate and bake until golden brown, about 7 mins.
6. Let them cool completely before topping with vegan cane sugar (I used Florida crystals) and a mixture of the spices in the batter (cinnamon, nutmeg, cloves).  
7. Enjoy with some coffee, tea, or hot cider!  =)

Source: see above
Yield: 12 doughnuts (same)

Ingredients

• 1/3 cup coconut oil, melted
• 1 cup coconut sugar
• 3/4 cup brown rice flour
• 1/2 cup Bob’s Red Mill GF flour/chickpea flour
• 3/4 cup tapioca flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp baking soda
• 6 Tb pumpkin puree
• 2 Tb vanilla extract
• 1/2 cup hot water

Instructions
Oven 325 F.

Same as above.

Dip each doughnut in the glaze once completely cooled.

Maple Glaze

• 1/4 cup melted coconut oil
• 3 Tb maple syrup
• vegan powdered sugar to thicken, use enough until glaze is thick but still liquid

Whisk together all ingredients until desired consistency is achieved.  Thin out with more maple syrup if needed.

Source: see above
Yield: 12 doughnuts

Ingredients

• 3/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 3/4 cup brown rice flour
• 1/3 cup Bob’s Red Mill GF flour/chickpea flour
• 3/4 cup tapioca flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp baking soda
• 6 Tb mashed ripe banana (I used about 2 smaller bananas)
• 2 Tb vanilla extract
• 1/2 cup hot water

Instructions
Oven 325 F.

Same as above.

Dip each doughnut in peanut butter glaze after they have cooled completely.

Peanut Butter Glaze

• 1/4 cup smooth peanut butter
• 3 Tb melted coconut oil
• 2 Tb maple syrup

Whisk together until thick but still liquid.  Add more coconut oil if needed to thin out.

Enjoy and make a little extra for the ones you love.  Show them that vegans can (and do) eat more than kale and grass and stuff.  =P