Cake Doughnuts

Vegan cake doughnuts that are baked. But at least they have a chocolate glaze and rainbow sprinkles.

CAKE DOUGHNUTS

Doughnut batter-

1 c. non-dairy milk

1 t. apple cider vinegar

1 1/2 T. cornstarch

1 1/2 c. flour

3/4 t. baking powder

1/2 t. baking soda

1/4 t. ground nutmeg

1/4 c. canola oil

3/4 c. sugar

Chocolate glaze-

3/4 c. milk (dairy or non-dairy)

2/3 c. chocolate (chips or broken blocks of a mix of semi, dark, milk chocolate)

2 t. agave or maple syrup

Preheat oven to 350 and prepare doughnut pans. Norpro makes a good doughnut baking pan if you don’t have one.

Put the milk, apple cider vinegar and cornstarch into a measuring pitcher and set aside. In a large bowl, combine the dry ingredients. Now, back to the wet: add the oil and sugar to the measuring pitcher and stir well with a fork to get the cornstarch mostly mixed in.

Add the wet ingredients to the dry and stir by hand with a wooden spoon. You do have a wooden spoon, don’t you?

Gently add the batter to the prepared pans. Don’t get greedy and fill them full…you will get some weird looking doughnuts if you do. Like my greedy mutant doughnuts below. Bake for about 20 minutes until you can press on a doughnut and it is not squishy. Pull from oven and let cool.

Let’s make the glaze now.

Heat milk over low-medium heat until it starts to bubble even when you have stirred it. Do not scald it though. It is doing its best. Remove from heat and add the chocolate. Cover with wrap or a plate and set aside for 5-10 minutes. Then stir it until the chocolate and milk are nice and combined and thick and you want to stick your face in it. Then add syrup and give another brief stir.

Get the doughnuts out of the pan before they have completely cooled. I like to use the part that was baked at bottom of pan as the top of the doughnut, but I am not telling you how to live your life. Glaze the doughnuts by dipping, spreading or pouring. Adorn with sprinkles.