One night while scrolling through pinterest, milo saw these and said “back up! I want to see those…..OOOOOOH. Can we make those?!!”
He was having his friend sleepover for the first time this weekend, so I thought this would be the perfect occasion to bust out the donut pan and give these a go.
I have been on the fence about these donut-pan baked donuts. They always taste ok to me, but not like a donut. These are the closest to real donuts I have ever had. They are rich and chocolatey and the glaze sets very nicely.
These were gone in no time!
This recipe made 10 full size donuts.
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
1 1/2 tspn egg replacer powder mixed with 3 T water
4 tablespoons earth balance, melted
1 teaspoon pure vanilla extract
For the Chocolate Glaze:
1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 to 4 tablespoons almond milk
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees F. Spray a doughnut baking pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
In a small bowl, whisk together almond milk with the vinegar mixed in, egg replacer, melted earth balance, and vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
To make the glaze, in a medium bowl whisk together powdered sugar, and cocoa powder. Add 2 tablespoons of almond milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
Dip each doughnut into the chocolate glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with color jimmies. Allow to rest a few moments for the frosting to harden slightly.