I have a love-hate relationship with donuts and probably not for the reasons you think. It has nothing to do with health or eating fried foods. First the love part, growing up my mom made the BEST yeast breads ever. We lived in a very rural part of Minnesota and with only one car and two little kids at home she couldn’t just pop over to the market, so she made everything. I grew up with homemade bread, potato chips, and, you guessed it, donuts. We spelled it doughnuts in the olden days, then society got lazy and it became much quicker to leave out those extra three letters. But I digress, our part of these donut making forays was to shake the donuts, hot from the fryer, in sugar in a brown paper bag. I remember the shiny grease spots appearing on the bag as my sister and I took turns shaking. Yes we actually took turns.
Now the hate part…When I was a teenager I got a job at a donut shop (without the “ugh”, that come later). The married boss was a creepy little man who made rudely suggestive remarks to me every time his wife wasn’t in the shop. I guess because I had a baby and wasn’t married that made me fair game and would surely I should appreciate his advances. One afternoon he cornered me in the kitchen and made a more physical advance. Needless to say I turned in my apron and quit on the spot…UGH (see, I told you those extra three letters can come in handy)!
So there I was this Saturday with an empty donut pan and some free time, so chocolate donuts were made and devoured.
Devils Food Baked Donuts (with Sprinkles)
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 non-dairy creamer (I used MimicCreme)
- 1 tsp apple cider vinegar
- Egg replacer for 1 egg
- 4 Tblsp Earth Balance or other vegan margarine (melted)
- 1/2 cup chocolate chips
- 1 Tblsp coconut oil
Preheat oven to 350 degrees. Spray your donut pan with cooking spray.
Sift together flour, cocoa powder, and baking powder into a bowl. Stir in sugar and salt.
In a 1 cup measure combine creamer and cider vinegar. Let it set a bit to curdle. Mix in the egg replacer (if you’re using a powdered replacer there’s no need to reconstitute just put the powder and water into the cream vinegar mixture and stir). Then mix in the melted margarine.
Dump the liquids into the dry ingredients and mix only until dry ingredients are incorporated. Don’t overmix. Spoon the donut batter into the pan, mine filled 8 donut wells.
Bake for 10 minutes. Remove from oven, cool in the pan for 5 minutes and then turn them out onto a wire rack to finish cooling.
For the glaze melt chocolate chips and coconut oil over hot water, use your cute vintage double boiler if you have one, dip the cooled donuts into the melted chocolate and then into rainbow sprinkles if that’s how you roll.
Glaze being made in cute vintage double boiler 🙂