Vegan Doughnuts

Ingredients:

• Petite doughnut pan
• 1 C all purpose flour
• 1/2 C sugar
• 1-1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/2 a teaspoon cinnamon
• 1/2 C soy milk
• 1/2 tsp apple cider vinegar
• 1/2 tsp pure vanilla extract
• Egg substitute for 1 egg
• 4 Tbs Earth Balance margarine

Directions:

1. Preheat oven to 350. In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon with a whisk and mix thoroughly.
2. Combine soy milk, apple cider vinegar, vanilla, egg substitute, and margarine in a small saucepan over medium-low heat and mix well until margarine is melted. It shouldn’t get too hot, just slightly warm.
3. Add the wet ingredients to the dry ingredients and mix until well combined. It should form a very soft dough or thick batter.
4. Using a tablespoon measure, scoop out the dough into the greased, nonstick mini-doughnut pan Smooth out the top of the doughnuts with your finger, clearing off the post in the middle of each one.
5. Bake for 12 minutes until the doughnuts are almost browned on top and a toothpick comes out clean. Invert the pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating (unless you’re making powdered sugar ones; see below) Makes about 20-22 doughnuts.
6. Chocolate-dipped doughnuts: Melt 1 bar of your favorite dark chocolate in the microwave. Dip the pretty top side of the doughnut in the chocolate and place on a rack. Top with sprinkles. Powdered Sugar doughnuts: While doughnuts are still warm from the oven, roll them in a bowl of powdered sugar.
7. You can also whisk some powdered sugar and soy milk together to reach a desired consistency and glaze the doughnuts. Enjoy!

Source: Epicurean Vegan

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