I was tempted to try this vegan doughnut recipe since summer, but it was always forgotten in my bookmarks somehow. A couple of days ago one of my colleague who follows vegan diet started craving after some plant based doughnuts that she couldn't find in the shops, so I decided to try this and share with her if it works. I actually worked really well, they ended up better than my non-vegan ones.
This is not my healthiest recipe as I used plain flour and caster sugar, but even though I try to avoid baking with these, sometimes I let myself to make a cheeky one.
These doughnuts are amazing dipped in Filthy Fit nut butters, especially with the maple flavoured hazelnut-peanut-macadamia Nuthy Boy.
Ingredients for 20 mini doughnuts:
50 g dairy-free margarine
120 ml soya milk
250 g plain flour
1.5 tsp baking powder
0.5 tsp sea salt
50 g caster sugar
1 l sunflower or rapeseed oil
Melt the margarine, milk and 2 tablespoons of oil over medium heat until combined well.
Mix the flour with the baking powder, sugar, and the salt in a large bowl.
Pour the melted liquids in the middle of the dry mixture and bring the mixture together with a fork until combined to a thicker dough. Form 20 small balls with your hands.
Heat the oil in a medium sized pot and cook the doughnuts for 3-5 minutes until golden turning them halfway. The oil is hot enough if the doughnuts are floating on the top and turning golden within a minute or two.
Serve with nut butter, jam, or custard.