Okay, even though I try to eat really healthy now….at one time I was a big junk food eater…(I still have my down falls every once in awhile….) One of my favorite Saturday/Sunday lounging in bed treats was doughnuts..Oh well…..that’s what I thought until now! I found this recipe in the “vegan yum yum” cookbook by Lauren Ulm And she’s right! These are yum, yum! In fact this book has countless yummy recipes!

The only equipment you need is a mini doughnut pan which I ordered and it came in less than 3 days, so get your pan and try these amazing doughnuts!

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • pinch cinnamon
  • 1/2 cup soy milk
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract (I used almost 1 teaspoon)
  • egg replacer for 1 egg
  • 4 tablespoons Earth Balance margarine

  1. Preheat oven to 350 degree F.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon with a whisk to mix thoroughly.
  3. Combine the soy milk, apple cider vinegar, vanilla extract, egg replacer and margarine in a small saucepan over medium-low heat and mix until the margarine is melted. This mixture should not get hot!
  4. Add the wet ingredients to the dry ingredients and mix until just combined. It should form a very soft dough or thick batter.
  5. Using a tablespoon measure scoop out the dough into the ungreased, nonstick mini-doughnut pan. Smooth out the top of the doughnuts with your fingers, clearing off the post in the middle. Don’t overfill!
  6. Bake for 12 minutes until the doughnuts are almost browned on top and a toothpick comes out clean. Invert the hot pan over a cutting board or cooling rack and release the doughnuts. Allow to cool completely before decorating (unless you’re making powdered sugar doughnuts). If you let them cool covered loosely with plastic wrap; this will keep the donuts soft and fluffy.


Chocolate-dipped Doughnuts: Melt 1 bar of your favorite dark chocolate in the microwave or over double boiler. Dip tops of doughnuts in chocolate, place on wire rack to cool.

Glazed Doughnuts – whisk 1/2 cup lump-free powdered sugar with tablespoon soy milk. Dip the “bottom” half of the doughnut (the nice side) into the glaze, set on wire rack that has been placed on parchment or wax paper.


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