For fathers’ day, I’m making my dad’s favorite flavor of donut – glazed chocolate. These donuts are cake donuts, so they’re baked, which means you’ll need a donut pan. They’re super cheap and you can find one at stores like Bed, Bath and Beyond.
Ingredients (10 donuts)
1 1/2 cup flour
3 tbs almond flour
1/2 cup coconut sugar (can substitute regular sugar)
1/3 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
Dash cayenne powder
1/2 tsp vanilla extract
6 tablespoons Tofutti sour cream
1/4 cup plain unsweetened soymilk
1/4 cup canola oil
1/2 tsp cognac or bourbon
1/2 tsp high quality instant coffee
4-5 tbs Hershey’s chocolate syrup
1 cup powdered sugar
3 tablespoons plain unsweetened soymilk
1 teaspoon vanilla extract
Preheat oven to 375°F and grease donut pan.
Make vegan egg according to package instructions in smaller mixing bowl and beat. In larger bowl, combine dty ingredients thoroughly. In egg bowl, add the rest of the wet ingredients and beat. Add half wet ingredients into dry and combine, add rest and combine. Spoon into donut mold, filling a little more than halfway. Cook for 10 minutes. You may have to cook them in multiple batches.
While the donuts are cooking make the glaze. Combine glaze ingredients in a pan over low heat then turn heat off.
When donuts are ready cool in pan for 5 minutes, then run butter knife around the edges and carefully remove from pan to rack to cool for five more minutes. Take a spoon and drizzle the glaze over and around the donuts.
Let cool 3 minutes before serving.
[veganized and modified from bunsinmyoven.com]