Monday, August 1, 2011

Cake Doughnuts! Maple, Bittersweet Chocolate and Sprinkles

The other day I made a bad call. Since I don't own a steamer basket, I rigged up my own apparatus when steaming my tamales. For the bottom container that would hold the water, I used a glass baking dish that sat on top of my burners. I figured "oh if it can go in the oven at high temperatures, it should be able to handle the burner." Sounds logical right?
Wrong! I could not have been more wrong...
Well if you are wondering what happened, the tamales cooked just fine. About five minutes into us sitting down eating them, we hear what sounds like someone taking a hammer to the glass dish. Seriously confused as to what could have caused that sound, my husband got up to look. The glass dish was still on top of the burner and had imploded! Glass and water all over the stove bummer. What was even worse was that since it hadn't gotten any on the floor we just left it until after we finished dinner. But then it exploded AGAIN, so any remaining big pieces were now tiny shards.
Long story short, I went to the store to buy a new baking dish and...well....I left with a doughnut pan. Seems like a pretty obvious decision on my part.
Thus my baked cake doughnuts were born! For visitors and special occasions, homemade doughnuts without all the oil and grease will be on hand.

Fluffy, baked, vanilla bean cake doughnuts dipped in three different toppings. Shiny bittersweet chocolate glaze, vanilla with vegan sprinkles and maple glaze.

Cake Doughnuts
makes 6 doughnuts
1 cup cake flour
6 tbl organic cane sugar
1 1/2 tsp ener-g egg replacer powder
1/2 tsp sea salt
1 tsp baking powder
pinch cinnamon
6 tbl vanilla almond milk
2 tbl water
1 tbl melted earth balance vegan butter
1 tsp vanilla extract
1/2 vanilla bean, seeds scraped out (optional)

Preheat oven to 325. Grease doughnut pan with canola spray.

Combine the flour, sugar, egg replacer powder, salt, baking powder and cinnamon in a bowl. Whisk to combine. Add the remaining ingredients and whisk until smooth. Scoop 2 tbl of batter into each mold (or 3/4ths of the way up).
Bake for 10 minutes. Let cool for 5 minutes then flip out and let cool completely before glazing.

Chocolate Glaze
2 oz bittersweet chocolate
2 tbl almond milk
2 tbl organic powdered sugar
1 tsp vanilla extract

Combine the chocolate and milk in a small bowl and pop in the microwave. Heat for 30 seconds and whisk to melt until smooth. Add the sugar and vanilla. Dip doughnuts immediately.
If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a tiny bit more of milk.

Vanilla Glaze
1/4 cup organic powdered sugar
2 tbl almond milk
1 tsp vanilla extract
2 drops red food coloring (optional)
vegan sprinkles
Additional extracts-maple, orange, coconut, mint

Combine the powdered sugar, milk, extract and red food coloring until smooth. Dip the top half of the doughnuts and add sprinkles on top.

1 comment:

  1. Eeeeee! What a marvellous job you did on these! Brava! I need to make these... I'm sorry that your glass dish had to suffer in order for these beauties to see the light of day, though!


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