I was inspired when Lolo over at VeganYumYum.com recently made vegan mini donuts, only they weren’t gluten free. So I bought some mini donut pans and set about altering the recipe a bit by replacing the all purpose flour with Bob’s Red Mill GF baking flour, which I’d had collecting dust in the cupboard for a while. Normally I’m not a fan of premixed flours, but I’ve had this sitting around and needed to use it.
The first attempt went ok, but the donuts came out nearly perfect once I added a little more flour and baking powder. I personally like my donuts with no glaze, as you can see in the picture, but I’ve included Lolo’s glaze recipes below.
These little guys are cakey but still light, a rarity for gluten free baked goods. Lolo’s recipe originally called for nutmeg and cinnamon, but I omitted them because the first batch turned out too “spicy” for my taste… if you want to, you can add 1/8 tsp of each to the dry ingredients.
- Dry Ingredients:
- 1 cup + 3 tablespoons Bob’s Red Mill Gluten Free Baking Flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup soy milk or almond milk
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- Egg replacer for 1 egg
- 4 tablespoons Earth Balance spread
- 1 cup sifted powdered sugar
- 2 tablespoons hot soy milk
- Optional chocolate dip:
- 6 ounces of high quality semi-sweet chocolate chips
- Preheat oven to 350º F
- In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until Earth Balance is melted. The mixture should only be slightly warm, just enough to melt the margarine.
- Add wet ingredients to the dry and mix until just combined. It should form a very soft dough.
- Using a tablespoon measure, scoop out dough into your greased nonstick mini-donut pan, filling them about ⅔ full. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial. A note on greasing the pan: I tried this ungreased, and wowie, was it a mess. It was baking carnage, I tell ya! Save yourself the tears and spritz a little oil on your pan.
- Bake for 12 minutes. The mini donuts should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
- To make the glaze: Whisk sugar and soymilk together, then dip donuts, top first, into glaze until half of donut is covered. Let drip for a second, then set of parchment to dry.
- Optional chocolate dip: Melt chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch.
- Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate and allow to set for about half an hour before handling.