17 August 2013

Devil's Food is but a Part of Donuts

To me, the devil is sugar because it is so damn addicting. These donuts are coated in it. Therefore, they truly are devil's food. I saved this recipe from Vegetarian Times in 2010 a few months into the whole veganism thing. I bought a donut pan about a year after saving the recipe. And I made the recipe about three years after finding it!

The original recipe calls for unsweetened cocoa and baking powder as the leavening. This is patently wrong. Acidic unsweetened cocoa reacts best with alkaline baking soda, not baking powder. In order to make this recipe devilishly dark, satanically sable, I used alkaline Dutch process cocoa, which needs the one-two punch of baking powder in order to participate in leavening the recipe.

Devil's Food Donuts

1/2 cup non-dairy milk (I used original sunflower)
4 tablespoons vegan margarine (I used Earth Balance coconut margarine)
2 ounces unsweetened chocolate
1/2 teaspoon apple cider vinegar

1 1/2 tablespoons egg replacer (I used En-R-Gee)
2 tablespoons water

1/3 cup millet flour
1/3 cup sorghum flour
1/3 cup buckwheat flour
1/2 teaspoon xanthan gum
1/2 cup coconut sugar
1/4 cup Dutch process cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt

1 teaspoon vanilla extract

2 cups organic powdered sugar (no need to sift)
4 tablespoons non-dairy milk
1/2 teaspoon vanilla

Preheat the oven to 350 degrees Fahrenheit. Grease a 12-well mini donut pan and a smaller other pan (like a mini loaf pan or ramekin) and set aside.

In a small saucepan over medium heat, melt together the non-dairy milk, chocolate, margarine, and vinegar until uniformly combined.  In a small bowl, whisk together the egg replacer and water and set aside. In a large bowl, sift then whisk together the dry ingredients.

Remove the melted chocolate mixture from the heat and stir in the vanilla.  Add the egg replacer to the chocolate mixture, then add wet to dry. Mix well (watch for dry spots from the buckwheat). Transfer to pan, filling each well a little over halfway full. Place the rest of the batter in the ramekin and bake it along with the donuts.

Bake for 12-13 minutes or until donuts pass the toothpick test and spring back to the touch (the extra ramekin one will take about 15 minutes).

While the donuts are baking, make the glaze. Combine the sugar and nondairy milk in a saucepan over medium heat, whisking until thoroughly combined and slightly thick. Remove from the heat and stir in the vanilla.

Cool the donuts in the pan for 10 minutes then remove to a rack to cool completely. When the donuts are lukewarm, dip in the also lukewarm glaze. Set on the rack for the glaze to harden.

Top with sprinkles, too!

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