Gingerbread Donuts

Donuts are the new cupcakes. Truth.

I made these delightful vegan donuts for Christmas morning as the pre-game to the elaborate Christmas brunch we had planned. I made two dozen of these (mini) donuts and at the end of all the present-opening festivities there was nary 1 1/2 donuts left.

Here's how:

2 c. all-purpose flour
2/3 c. fine raw sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
dash of allspice & nutmeg (if you have them)



1 c. unsweetened non-dairy milk
1 tbsp apple cider vinegar
1/4 c. blackstrap molasses
1/4 c. vegetable or coconut oil
1 tsp vanilla extract

Mix dry ingredients together in a large bowl and set aside. Mix non-dairy milk and apple cider vinegar together in a small bowl or pitcher and let it curdle (should happen within seconds). Add molasses, oil and vanilla extract and stir until the molasses is completely mixed in.

Add wet to dry ingredients and mix just until combined. Use a pastry bag (or a ziploc bag with the corner cut out) to pipe into your greased donut pan. Bake in a 350 degree oven for 10-15 minutes.

Glaze while still a little bit warm. Here's how...

Simple Spiced Glaze

2 c. powdered sugar
1/2 tsp cinnamon
1/2 tsp ginger
dash nutmeg
~ 1/4 c. non-dairy creamer (a splash at a time)

Mix powdered sugar and spices well. A splash at a time, add the non-dairy creamer until you have a thick, smooth glaze. Dip donuts into glaze while still warm and let cool (preferably on a wire rack, which I don't have).

For easy transport and storage, I use empty cardboard shirtboxes for donuts. Just line them with wax paper to prevent a soggy box.