1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg (I used Cinnamon instead)
1/4 tsp Cinnamon
1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)
1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)
4 Tbs Earth Balance (regular margarine should work too)
- 1/2 cup powdered icing
- 1 tbsp soy milk
Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream- try not to eat all of it.
Since I did not have a mini doughnut maker, I used regular cupcake pans. I added a little over a tablespoon to each cup and spread it so it covered the entire bottom. Put in oven for 9-12 minutes. Let them cool! Then take an apple core, or a knife works fine, it is just a little more difficult. As if you were coring an apple, cut a hole in the center of the soon to be “doughnut”. As you can see in the picture above, it looks just like it would if you used a doughnut pan!
If you have mini doughnut pans put a little over a tablesoon of the batter in every section!