I’ve been working on perfecting an oven-baked, non-dairy vegan donut for some time. Not because I was hankering for a possibly healthier version of a donut. I am not under the delusion that the concepts of “donut” and “healthy” can be one and the same. Yet, perhaps, I thought, they could, in our little universe, happily co-exist and gasp…perhaps even support one another!
I made this batch of no-dairy oven baked donuts with a St.Patrick’s Day theme and they were the easiest to make and turned out to be the tastiest things ever. The good news is that they have very little fat and contain no eggs or dairy ( i.e. butter). The bad news is that they do have sugar. But at a 1 tbsp of powdered sugar per donut, plus the icing, I don’t think it’s all that bad.
Still bothered by the sugar. Maybe the no-dairy cancels out the sugar. Then, again maybe not, but why worry about it? It’s a donut for “Pete’s Sake!” and donuts, are inherently not supposed to be all about health and well-being. As in all things, moderation is the best route and this donut comes to as clean and as tasty as you’ll get.
The vanilla cake of this donut is soft and moist due to the soy yogurt and would make a great base for other flavor icings and of course, sprinkles! I’m already thinking of a chocolate ganache icing and multi-colored sprinkles…JOY!!!!
The key to this recipe is in my opinion not any one ingredient but the donut pan! I used to make donuts in muffin pans but to me they didn’t look right. They tasted good but just not the right shape. More cupcake than donut. The cheapskate in me finally sprung for an honest to goodness 6-count donut pan found and I couldn’t be happier. So, go get your self a donut pan and then start baking.
Oven-Baked, No-Dairy Donuts
1 cup of flour
6 tbsp of powdered sugar
1 tsp of baking powder
1 container (6 oz) of Vanilla flavor Soy Yogurt
2 tbsp of vanilla flavored almond milk
1 tbsp of ground flax seed 3 tbsp of water
1 tsp of vanilla extract 1 tbsp of Earth Balance butter substitute ( melted )
2 cups of powdered sugar
4 tbsp of almond milk
1/2 tsp of vanilla extract
Mix ground flax seed with water in a small bowl and set aside in refrigerator for 15 minutes. This is your “egg”.
Pre-heat oven to 325 degrees.
Spray donut pan with non-stick spray. Set aside.
In a large bowl, mix together flour, sugar and baking powder. Set aside.
In a smaller bowl, whisk the yogurt, milk, flax seed “egg”, vanilla and melted butter together.
Incorporate the wet ingredients with the dry ingredients until combined. Be careful not to over mix.
Using a pastry bag or ziploc bag with corner snipped off, pipe batter into each individual donut cavity of donut pan.
Bake 11 minutes until each donut is set and golden. Adjust the time according to your oven. Remove from pan and cool before you dip them into icing.
To make icing, mix the sugar with the milk and vanilla until smooth. When icing and sprinkling the donuts, I dunk one donut at a time into the icing ( 3 times ) because I like thick icing and then dunk them into a bowl of sprinkles right after the third dunk into the icing bowl.
And here they are. No cry, for sure. Plain Delicious.