Baked Cake Doughnuts
The town I grew up in is home to a nationally famous doughnut shop. My absolute favorite is the plain cake doughnut. It’s dense, pleasantly spiced, with a crisp exterior - perfect for dipping in coffee. They also make a mean Boston cream and sell coffee rolls that are larger than the average human head. Of course, this particular shop is behind the times and has yet to offer a vegan doughnut.
My doughnut recipe is reminiscent of my old favorite, but it’s baked not fried. I’m not going to sit here and pretend that baked doughnuts are superior in any way. If it’s not fried, is it even a doughnut? Fried doughnuts obviously taste much better. But this recipe gets the taste and texture right, and with a sweet glaze, some cinnamon sugar, or chocolate frosting it gets the job done with a more modest calorie count.
You will need a doughnut pan for this. I personally do not like the silicone ones because in the past they’ve ripped off the bottom layer if you don’t let the doughnuts cool completely. One like this if you grease and flour it works extremely well and the doughnuts come out no problem.
Baked Cake Doughnuts
makes 8 doughnuts
ingredients:
2 c all-purpose flour
2 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
2 tbsp flaxseed meal
6 tbsp cold water
3/4 c sugar
1 tsp vanilla extract
3/4 c plant-based milk
1 tbsp coconut oil, melted
method:
Preheat the oven to 350. Make 2 flax “eggs” by mixing the flaxseed meal and water. Set aside until it starts to thicken into a gel.
In a large bowl, whisk together flour, baking powder, cinnamon, and nutmeg until well combined.
In a medium sized bowl, whisk the sugar, vanilla, milk, coconut oil, and flax egg.
Combine wet ingredients with dry, mixing with a wooden spoon until just combined. Do not overmix.
Spoon or pipe the mixture into a greased and floured donut pan. Fill almost to the top.
Bake at 350 for 16-18 minutes or until a toothpick comes out mostly cleanly with a few crumbs.
