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.
Good Lord these look good. I definitely want to try these!
These look so cute 🙂
You do a really nice job with photoshop! Those doughnuts looks amazing! I’m curious what made you decide to add the apple cider vinegar. I’m not much of a baker, so I’m not up on all the tricks. Did you just add it for the nutritional value, or does it help with the flavor or with baking?
LOL that part was taken from the VT recipe. I *think* one uses vinegar because it makes things fluffy and light, since it bubbles up. But no clue if it specifically needs to be ac vinegar.
And thanks about the photoshopping! My goal is to one day become such a good photographer that I don’t NEED to edit much in photoshop. But while I’m learning, it’s great to fall back on! 🙂
I can help out here! The vinegar reacts with the baking powder to make cake rise – in some recipes it makes up for egg whites
Wow wow WOW!! You’ve got me craving donuts like nobodies business over here, girl… these look stellar! 🙂
Aha! I knew I’d find the perfect recipe to break in my new doughnut pan! Yess! These look divine! Ugh, I can’t wait to hear what you used for the icing!!
Oh my gosh Katie, these look sooo wonderful! I do wish I had a donut pan though, darnit. 😛
Hi Katie,
Another beautiful looking post.
Did you use the egg replacer as a dry ingredient or made up (as per instructions on the pack)?
I’d be using a different brand, no Ener-G in Oz, but actually prefer ground flaxseeds blended with water (so if/when I make them I’ll let you know how they turn out).
Thanks,
Nina
Oddly enough, I’ve actually found that I don’t need to use the egg replacer with the water like it says to… not just for these doughnuts, but for ALL the recipes in which I use it (cookies, cakes, etc). I just measure it in with the dry ingredients and make sure not to mix the wet in until *right* before I’m ready to cook it. It’s easier than using the water, and it doesn’t seem to make a difference.
I’d love to know how the flax works! 🙂
Thanks Katie, I figured as much but hey if you don’t ask, you don’t know (for sure).
I will be sure to let you know how it goes.
Nina
so pretty! i love sprinkles!
Did someone say frosting?? You KNOW I’ll be back…
so cheerful looking! like a party in a circle. if I do make them gluten-free I will let you know, I have the pans!