These are the healthier version of those carnival mini-donuts you live for every summer. My recipe is naturally vegan and you can keep it that way even to the decoration, but if you don't mind a little butter, I recommend melting that to brush the donuts with before swabbing them through the sweet cinnamonny goodness. Melted coconut oil will do, but may solidify if chilled. You'll need to buy a donut pan but I promise you will find yourself using it more and more.
There's really nothing more I need to say about this.
Donut Ingredients:
2 cups oat milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
⅔ cup neutral oil (you can use canola, sunflower, olive oil, or coconut oil)
3 cups all-purpose flour or GF flour
1¾ cup light brown sugar
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Topping Ingredients:
1/4 cup melted butter or coconut oil
1/2 cup light brown sugar
3 tbsp icing sugar
1.5 tbsp ground cinnamon
Recipe:
Preheat your oven to 350 F
Combine the oat milk, apple cider vinager, and vanilla extract in a bowl and let sit for 5 minutes while you prep the rest.
Add dry ingredients to a mixing bowl and use a whisk to combine.
Melt coconut oil and add to the first 3 wet ingredients.
Add all wet ingredients to the mixing bowl with dry and combine all together. Don't over-mix
Use a pastry brush to apply coconut oil to the donut pans. Don't forget to go up the sides if the little inner hole!
Using a large ziplock or piping bag, add the batter to the bag. Cut a 1/2" opening at the corner.
Gently squeeze the batter around each donut pan, carefully fill each one just below the little inner hole line. Refill the bag as needed.
Bake for 20 minutes or until golden and fluffy.
