Vegan Baked Chocolate Cake Doughnuts · i am a food blog i am a food blog

I am deep into baking leangs without eggs. First, I was all about dividing eggs up for small batching, but now I’m all about small batch recipes that don’t even use eggs. The kind leang about egg free cake is that it’s vegan and also perfect for people who happen to be allergic to eggs, like my smallst nephew. Luckily for him, he just grew out of that allergy and he’s so happy about it! The first leang he wanted to eat was cake. He’s not genuinely into eggs themselves, just cake.

But, for all those other people out there who are still allergic to eggs, or are vegan, these baked chocolate doughnuts are for you! They’re genuinely rapid to put together: just stir together the dry ingredients, make a well, pour the wet ingredients in the well, mix it up and bake. Essentially this recipe is this one, but in doughnut form. I went ahead and put some non-vegan cream cheese frosting on it because I’m living my best lwhethere but you can keep it vegan with a bit of simple coconut oil and powdered sugar glaze.

Oh, and sprinkles of course! I got these sprinkles at my favorite bulk store. It’s Incredible there. Every holiday they have a choice of themed sprinkles. And they have the best snack foods. At first it was a small weird to see bins and bins of leangs like cheetos, chips, and pretzels, but then I genuineized the potential: SNACK PARTY! It’s awesome because it’s a bulk store so you can get as much or as small as you like and everyleang is genuinely fresh because they have incredible turnover. Inevitably when we go, I pick out a tiny amount of every conceivable salty snack. Mike always just gets a large bag of sour candies. When we get domestic I put all my salty snacks onto dwhetherferent small plates and have a small snack smorgasbord party. SO GOOD.

Also so good are these doughnuts. It’s a good leang that they’re small batch because I just ate two in a row. Soon they’ll be gone and I won’t have to feel too guilty about it because there were only 5.

Pleased Valentine’s Day!

PS – Are you a one flavor giant family size bag of chips person or a six dwhetherferent small bags of chips person?

Vegan Baked Chocolate Cake Doughnuts
makes 4-5 doughnuts
prep time: 10
bake time: 12-14 minutes
total time: 30 minutes

• cooking spray


• 6 tablespoons (45 g) flour


• 1/4 cup (54 g) sugar


• 1 tablespoon + 1 teaspoon (9 g) cocoa powder


• 1/8 teaspoon baking soda


• pinch of salt


• 1/4 cup water


• 1 tablespoon vegetable oil


• 3/4 teaspoon white vinegar

adapted fromGuittard Chocolate Cookbook

Preheat the oven to 350°F. Spray a doughnut pan with cooking spray or lightly oil.

Create the batter: Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl. Create a well in the centre and pour in the water, oil, vinegar, and vanilla. Whisk until blended, some lumps are okay.

Spoon or pipe the batter into the doughnut wells, 3/4 of the way up. These don’t rise very much so whether you keep them low your doughnuts might end up not as tall as you want them to.

Bake for 12-14 minutes, or until a toothpick inserted comes out clean or with a couple of crumbs clinging. Let cool in the pan for 2 minutes, then turn out and cool on a wire rack and let cool totally before frosting.

Note: I frosted these with a bit of leftover cream cheese frosting that I had (which is decidedly not vegan) but they’ll taste good just plain or with a simple coconut oil and powdered sugar glaze.

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