I’m excited to share this recipe today, because it’s completely my own—and that wasn’t originally going to be the case. You see, I’d planned to make doughnuts following a recipe I’d cut out of Vegetarian Times a few months ago. However, when I tried their recipe, the results were, ummm, less than stellar. (Understatement!) Sorry VT, but your recipe was a complete failure!
If you’re curious, here’s a photo of my ugly doughnuts.
After that, not willing to give my trust to anyone else, I jotted down my own recipe, keeping in mind the reasons I suspected VT‘s didn’t work (too much fat and too much liquid being my main guesses). I’m happy to say my recipe came out perfectly!
So soft and cake-like… yet they are much healthier than traditional doughnuts!
Cake-Batter Doughnuts
Loosely based off a recipe from Vegetarian Times
- 1 level cup flour (see note below, for what type)
- 2/3 cup milk of choice
- 1/3 cup plus 1 tbsp evaporated cane juice or sugar (or Sucanat)
- 1/2 tsp apple-cider vinegar
- 1 and 1/2 tsp ener-g egg replacer OR 1 tbsp flaxmeal
- 1 and 1/2 tsp baking powder
- 3 tbsp pre-melted butter-type spread (such as Earth Balance)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- Optional: sprinkles! Or cinnamon, raisins, peanuts, chocolate chips… be creative!
Directions:
Preheat oven to 350 degrees. Combine flax or ener-g with all wet ingredients except vinegar. In a separate bowl, combine remaining dry ingredients. Then add the vinegar to the wet, and immediately pour wet onto dry. Mix (but don’t overmix), pour into doughnut pans, and cook for 12 minutes.
Flour Notes: I used white-whole-wheat. You can use all-purpose or Bob’s gluten-free or spelt flour. Whole wheat pastry can be used, but the doughnuts will be a tad more dense.
View Cake Batter Donuts Nutrition Facts
If you don’t have a doughnut pan, the above link also lists ideas for how you can still make these! And it includes some un-edited photos. I thought I’d include them so you can see what the doughnuts look like in a non-photoshoot format.
Tomorrow: Frosting Recipes!
If you can’t wait til then, try my Vanilla-Fudge Frosting.
Or sprinkle on cinnamon-sugar or powdered sugar while the doughnuts are still warm.
HOLY CRAP these look amazing! Can’t wait to try them.. 🙂 Yum Yum!!
If I use Bobs gluten free flour do I change other ingredients or add xantham gum?
You can add 1/4 tsp xanthan gum.
These look so good! Going to try them tomorrow. Just wondering, for te egg substitute could I use a real egg? I sadly ran out of flax and am not driving 20 miles to get some in the middle of the night. Haha
Thanks!
What can I substitute for flax seed?
Wow! I am in love! I made these this morning and they were delecious! I substituted the flax seed for two egg whites and the sugar for 1/6 cup plus 1/2 T of honey. I read that every 1 cup of sugar equals 1/2 cup of honey. Thanks for the recipe Katie!!!
I went out and bought a doughnut pan because of this recipe! I’m looking for something to serve at my 1 yr old’s bday coming up and this might be the winner! Question for you, how long would these keep if made in advance? Since the pan is only for 6, I’d need to bake a bunch of batches and am all about doing what I can ahead of time. I can always add the icing day of. Thanks so much!
Yeah by a day. Or freeze.
Can someone please post the link to the frosting? I searched for it on the website but only the Entemann’s donut recipe frosting came up. Thanks!
Katie:
For this particular recipe could I use Coconut flour instead and how could I adjust this recipe for the coconut flour. Since you know coconut flour is very dry.
Thank you
Beatriz.
Hi Katie! I tried your recipe and the donuts turned out beautifully! My husband is vegan so I made a batch for his birthday. Turned out great- nice cakey texture and wonderful flavor. I also made a gluten free version using Pamela’s flour and it was also super! Thanks so much for having shared this!
Katie, I notice you label the link with your first attempt “fail”. When I make something that doesn’t come out the way I am aiming for, I remind myself of what the chef Maria Helm Sinsky said in a cooking class (paraphrased): There are no failed recipes, only new recipes waiting to be discovered.
These came out great, I am going to buy a donut pan now!