Monday, November 19, 2012

Cider Spiced Cake Doughnuts

These cute little spiced pastries are spiked with apple cider, cinnamon and yogurt for a tender, baked cake doughnut perfect for the fall.

If you don't have a doughnut pan like this go ahead and make these in mini or small unlined muffin pans for doughnut holes!

Cider Spiced Cake Doughnuts
makes 12 in a doughnut pan or 10+/- small muffins
1 1/2 tsp ener-g egg replacer
2 tbl water
2/3 cup organic light brown sugar, packed
1/2 cup coconut or canola oil
1/2 cup apple cider
1/3 cup agave
1/3 cup vegan vanilla yogurt
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 cups organic powdered sugar
3 tbl apple cider

Preheat the oven to 375. Grease a doughnut or small muffin pan.
Whisk the egg replacer and water together for a few minutes until thick and frothy. Add the sugar, oil, cider, agave, yogurt and vanilla and whisk to combine.
Add the flour, cinnamon, baking soda, baking powder and salt and stir to combine.
Fill the molds 2/3rds of the way up and bake 10 minutes for a doughnut pan or around 15 minutes for a muffin pan.
The doughnuts themselves are not very sweet so the glaze is a definite addition to make them perfect.

Whisk the powdered sugar and apple cider into a thick glaze. Add more cider if necessary to obtain your desired consistency. Pour over the doughnuts and dust with cinnamon.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.