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 1Â 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.
Wow, the photos of those are amazing! They look yummy!
I have a serious crush on these donuts. Is that normal?
I love this idea, but I think I will have to get a donut pan for it! It just looks so much more fun! So cute with the sprinkles!
Hehe I think everything looks cuter with sprinkles ;).
Katie, you’ve done it again– mastered and healthified (if that’s even a word!) a typical junk- food. These look fantastic and I so want a donut pan! I’m sure some coconut butter as frosting would put the cherry on top of these 🙂 Maybe next you could make carrot- cake donuts? 🙂
These look nummy. I totally think you should make jelly filled doughnuts! 😀
I agree! I’ve done jelly-filled doughnut muffins… maybe I should just make those again. They’re so good!
YAY for Frosting!! 😀 I love your recipes KATIE!! 😀 Doughnuts — I bet these are even better than Krispey Kreames! 😀
LOL I never liked krispy kreme… they put glaze on ALL their flavors, which was just weird. Who would want a glazed boston cream pie doughnut?!
These are beyond cute. The sprinkles are so fun!
I love the idea of making them in mini-muffin pans- they look delicious!
I am going to try these with Bob’s gluten-free mix. I’ll let you know what happens!
Oh please please do let me know! I only just found out about that gluten-free mix, and I think it’s so cool… but I’ve never used it for anything yet.
Joy the Baker is nuts about Cup4Cup gluten-free flour. Worth a try if you can get your hands on some (I haven’t seen any here in Australia). http://joythebaker.com/2012/07/gluten-free-strawberry-ginger-pie/
KATIE I LOOOOVE YOU!!! I am SO happy you don’t need a donut pan!! I spent ages worrying about it yesterday (priorities!! :P) but I CAN make them!! YAAAAY!! 😀
Oh and all the endless FLAVOUR possibilities!! I think snickerdoodle is calling to me most… 😉