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J Dilla - Last Donut of the Night (Donuts)

This one is for Dilla.

#DONUTS 🍩

Vegan GF DONUTS
Makes about 8 doughnuts

1 cup gluten-free flour (Bob’s Red Mill 1 to 1 baking flour)
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine


Chocolate Donut Frosting

¾ cup confectioner’s sugar
1 tbsp. cocoa powder
1 tbsp. + 1 tsp. unsweetened almond milk
½ tsp. pure vanilla extract

To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.

Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar and cocoa powder. Whisk in the non-dairy milk and vanilla extract until the glaze is smooth. Dip the top of each doughnut in the glaze until coated then top with sprinkles. Serve at room temperature.

Doughnuts can be stored in an airtight container for up to 3 days.

And p.s. They taste best when they have been cooling for several hours.

Two can win. #Dilla 🍩

On Mondays we eat donut cupcakes.

For the donuts:
(makes about 16 mini donuts)
1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract


Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
Food coloring of choice
Sprinkles (optional)

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing (and then sprinkles if using) and place on cooling rack to allow icing to set in.


For the cupcakes:

Chocol'ha Cupcakes
(Low-fat)

1 ½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
¼ salt
1 cup coconut sugar
¼ cup canola
¼ cup unsweetened apple sauce
1 cup water
½ tbsp. pure vanilla extract
2 tbsp. apple cider vinegar

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil, water and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack.


For the frosting

¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 tsp. pure vanilla extract
1 tbsp. non-dairy milk

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla extract and beat until frosting is light and fluffy. Transfer white frosting to a Ziploc or piping bag with tip (or you can also top cupcakes with a frosting knife). Add white frosting to cupcake and top with a mini donut.