 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
vegan Ingredients:
doughnut batter |
2 tablespoons granulated sugar |
1/2 cup granulated sugar, divided |
1 1/2 cups whole wheat pastry flour |
1/3 cup unsweetened cocoa powder, preferably dutch-process |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 tbsp cornstarch (plus water) |
1/2 cup packed brown sugar |
3/4 cup unsweetened almond milk (plus vinegar) |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla extract |
glaze |
1 1/4 cups powdered sugar |
1 teaspoon vanilla extract |
3 tsp unsweetened almond milk |
Directions:
1. To make batter & bake doughnuts: Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
2. Whisk together flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk egg and egg white in another bowl until frothy. Add brown sugar and the remaining 1/2 cup granulated sugar; whisk until smooth. Add yogurt (or buttermilk), oil and vanilla and whisk until blended. Add the dry ingredients and stir with a rubber spatula just until moistened.
3. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
4. To make glaze: Whisk confectioners? sugar, vanilla and enough of the milk to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Let stand until glaze has set.
|
|