Hello friends and not-yet-friends,
Welcome back to Mary's Test Kitchen, where we're making vegan food fun again!
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Info in the description.
Over the next ten minutes, I'll show you how to take some basic pantry staples and turn
them into delicious cake doughnuts.
Baked so you can have vegan doughnuts ASAP without the cleanup and hassle associated
with deep-frying.
Being able to conjure up this deliciousness with so little effort and time is a pretty
useful power.
Will you use that power for good or evil?
Let me know in the comments below.
Let's start with bright, fun confetti doughnuts!
They have a soft and fluffy vanilla cake base with sprinkles throughout like funfetti cake,
topped with simple white glaze and more sprinkles.
Start by setting your oven to 350°F to preheat.
Then, combine all-purpose flour, baking powder, sugar, salt and a pinch of nutmeg and mix
very well.
Nutmeg is optional but it does make everything more doughnut-y.
To be honest, without deep-frying, what we're really making are glorified cupcakes shaped
like doughnuts.
Don't come for me...
The nutmeg helps.
Then, add the wet ingredients: almond milk, oil, and vanilla extract.
Sometimes, I'll add a tablespoon of lemon juice to brighten the flavour.
If you do, just decrease the almond milk by the same amount.
Fold to combine the wet and the dry but don't overmix.
Just fold with a rubber spatula until there are no big white clumps.
A few little lumps here or there is quite all right.
Like in life.
We need a few bumps to make things interesting.
Finally, add sprinkles!
Some sprinkles are not vegan-friendly due to insect ingredients.
Yup, true, ew.
But don't freak out, just google vegan sprinkles and you'll find lots of options.
I'll add a link or two in the description as well.
Transfer the thick batter to a piping bag.
You're going to need a doughnut pan for this part.
It doesn't work on a cookie sheet so invest!
This pan is supposedly nonstick but it will stick a little, so I like to add a little
oil with a pastry brush.
Pipe in the batter.
You'll have plenty of batter for six doughnuts.
I'm overfilling a little and you'll see what I mean later...but I like my doughnuts looking
generous rather than skinny.
By the way, if you don't have a piping bag, you can ever so carefully spoon the batter
in.
Don't pour from the bowl but scoop a little with a spoon and spoonful by spoonful drop
the batter in along the sides of the mold.
These go in the oven for 15 minutes.
Meanwhile, let's make a simple glaze.
Combine a cup and a half of icing sugar with a couple tablespoons of almond milk and a
teaspoon of vanilla extract.
Sugar is another thing that is sometimes not vegan but it's not hard to find vegan sugar.
People always comment whenever I have sugar in a recipe so I typed up a note; link in
the description.
Now, let's not fight over something so sweet.
After your doughnuts come out of the oven, let them cool for 10 minutes or so.
They'll come out easier if they're cool.
Just lightly twist them with the barest pressure to release.
These cake doughnuts are delicate so dipping them in your glaze is a bit of a risky move.
You see, I live dangerously.
But you can just as well spoon over the glaze.
It'll set in about 20 to 30 minutes...less or more depending on the humidity.
So before that, add sprinkles!
You can layer the glaze for a thicker more opaque look too.
Also, I found that it's better to glaze the top-sides of the doughnuts rather than the
bottoms.
The bottoms tends to soak up the glaze before it sets.
And there we have confetti cake doughnuts, ready for any afternoon party or casual get
together.
But maybe you're feeling fancier.
How about some buttercream filled tuxedo doughnuts?
Chocolate cake doughnuts, filled with vegan buttercream, covered in smooth dark chocolate
and lashings of white sugar glaze.
Perfect for adult tea time.
Or anytime...because there are no rules.
We'll start the same way as before but we'll use less all-purpose flour and add cocoa powder.
Mix, mix, mix, mix, mix!
Add the wet ingredients and fold in just like before.
Transfer to a piping bag and, you guessed it, pipe in the batter and think "chocolate,
chocolate, chocolate."
Do not think any other thoughts.
Pop those in the oven for 15 minutes and meanwhile, let's make some vegan buttercream.
It's basically like making regular buttercream but with vegan butter.
As always, I'm using Earth Balance buttery spread.
You want one part vegan butter, two parts icing sugar.
And a half teaspoon of vanilla extract.
Or rum extract which would be fancier.
Or almond extract might be nice.
These are your vegan tuxedo doughnuts and there are no rules!
By the way, if you're making this alongside me and it looks like you have less in your
bowl, you're not just seeing things.
I made way more than I needed to.
Y'all know, I'm constantly forgetting things and making mistakes when I'm filming.
When in doubt, see the printable recipe linked in the description or just head straight to
marystestkitchen.com where I post everything and sign up for the newsletter which hasn't
actually started publishing yet but it's coming...eventually...sometime...with exclusive content and exciting news!
When the buttercream is nice and fluffy, transfer to a piping bag with a tip of your choice.
Stick this in the fridge so it stays firm.
The white glaze will be just like the one from the confetti doughnuts, just a smaller
portion: a quarter cup of icing sugar, a teaspoon of almond milk.
You don't have to add vanilla to this one.
When your doughnuts are done, let them cool a bit just like before and then transfer them
to a wire rack.
You do want these to cool completely before we fill and glaze them.
Otherwise the buttercream will melt right in.
You can speed things by sticking them in the freezer for a few minutes.
When they're cool, use your best-serrated bread knife to slice them through the middle,
like bagels.
The chocolate cake is delicate so go slow and take care.
Then fill the middles with your vegan buttercream.
Be generous because some of it will get absorbed into the sponge of the cake.
Is this the picture of generosity?
No.
I don't know why I was so stingy while filming. You can use more!
When you've added the maximum amount of buttercream, add the tops.
If it's summer where you are and sweltering, maybe transfer these to the fridge while you
make the chocolate glaze.
Three-quarters of a cup of semi-sweet chocolate chips go in the microwave.
Make sure to get the ones without milk ingredients.
Heat with 30-second intervals for up to about a minute and a half, up to two minutes.
They'll keep their shape so you might be tempted to go longer but don't overheat.
Add a little refined coconut oil and stir in.
You should have this smooth melted chocolate.
Alternatively, you can do this in a double boiler if you don't have a microwave.
Just don't let that chocolate get wet or it'll seize.
Now, we're ready to glaze.
Just spoon it over.
The doughnuts will be too delicate for dipping.
Since they're cold, the glaze should set fairly quickly.
Don't be afraid to add multiple layers.
Finally, drip the white glaze over, moving your spoon over quickly to get thin graceful
lines.
Elegant.
Refined.
Oh, we're feeling fancy today!
But make sure you have some napkins when you eat these.
And that's it.
Super easy vegan baked cake doughnuts.
I hope this video was helpful or gave you some inspiration.
Please give me a thumbs up if you liked it and subscribe for more.
Maybe check out my other vegan doughnut recipes if you haven't already.
A baked high protein sort-of healthy doughnut without any refined sugar...or one of my more
legit deep-fried doughnuts like this vegan Maple Cream.
Speaking of deep-fried things, thank you so much to everyone who has tried my Vegan Ginger
Beef recipe!
Especially if you tagged me in the pic over Instagram.
Y'all have done such an amazing job.
You know what else is good.
You for coming back to my channel even though I sporadically take breaks from youtube because
of my ongoing health stuff.
I appreciate you so so much.
Thank you.
And with that, I'm going to start working on the next video now.
Something crunchy.
Something snacky.
Bye for now!