Baked Mini Chocolate Donuts

Ever since I discovered the wonderful world of food blogging and the many awesome home-cooks out there, my favorite thing to say is “I CAN make these at home!!” That’s also my favorite line to say to my husband who drools at all the baked goods at the grocery stores. Sometimes I say it to get him away from that section and sometimes I’ve already seen those being baked at one of the talented blogger site.

So in the pre-blogging days, if you had told me to make a donut at home, I would have said No way—José. But now, I’m a changed person—anything and everything can be made at home—ask those uber talented Daring Bakers group. I can never in my life muster courage to sign up for one of those.

Well coming back to the donut recipe on hand: I non-veganized a vegan recipe since I didn’t have non-hydrogenated vegan margarine (which is on my shopping list and I’m definitely going to buy very soon) and egg replacer (I tried to order this online, but I thought it was a pretty expensive investment when I can buy real eggs instead).

Recipe is from Vegetarian times by Lauren Uhm @ Vegan Yumyum. I bought the mini-donut pan from Amazon.

Recipe adapted from Vegetarian Times
Ingredients:
All-purpose flour – 1 cup
Sugar – ½ cup
Unsweetened Cocoa Powder – ¼ cup
Baking Powder – 1½ tsp
Salt – ¼tsp
Soy milk – ½ cup
Unsweetened Chocolate chips – 1/3 cup
Non-hydrogenated vegan margarine – 4tbsp (I used unsalted butter, pls see my notes above)
Egg – 1 (or use 1½ tsp egg-replacer mixed with 2tsp water)
Vanilla extract – 1tsp

Method:

• Preheat oven to 350ºF. Coat the mini-donut pan with non-stick cooking spray.
  
• Whisk flour, sugar, baking powder & salt in a large mixing bowl.
  
• Add soymilk, chocolate chips and margarine to a sauce pan and heat the mixture just until margarine and choc. chips melt. Let cool. Whisk in egg (or egg replacer mixture) and vanilla.
  
• Add wet ingredients to dry ingredients and mix well to incorporate.
  
• Fill the greased pan half full, bake for 12 minutes or until the cake tester comes out clean. Remove on to a cooling rack and repeat with remaining batter.

This made 24 mini-donuts for me. My son snacked on a couple before glazing and during glazing (as you can see in the picture). I halved the recipe for glaze and still had plenty left over, so the next time I would may be just make ¼ of the recipe.

Here’s the recipe form V-times.
For the glaze:
Confectioners Sugar – 2 cups
Soymilk – 2tbsp
Vanilla extract – ½tsp

Method:

• Add soymilk to confectioners sugar in a small saucepan; bring the mixture to a simmer while constantly stirring. Remove from heat and stir in vanilla. Let cool for 5-10 minutes or until slightly thickened.
  
• Dip the tops of the donut in the glaze, twirl and let cool on cooling rack.

Enjoy these cute mini delights with your morning cup of joe or just snack on them, but I’m sure you won’t stop with just one.