HAPPY BIRTHDAY MICHAEL! What a great way to kick off #SummerSlaughter in #Denver tonight! Great audience and a custom #Signature guitar in the form of a giant #vegan #donut courtesy of #voodoodoughnuts ! I’m lucky to work with and be friends with you, Michael, so congrats on having completed one more year of life! #hbd
Sometimes we need sweets, but sometimes those sweets seem to be impossible to make healthy. Luckily, I found one that can be “healthily” baked (hooray for avoiding oil!) and made vegan (hooray for vegan!). I have personally made these and they are delicious, especially when made in a mini doghnut tin and covered in sprinkles!
¼ cup chopped roasted peanuts + more for topping if desired
½ cup sifted powdered sugar
2 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 Tablespoons soy milk (or your favorite non-dairy milk)
peanut butter glaze:
2 Tablespoons peanut butter
½ cup sifted powdered sugar
1 Tablespoon soy milk (or your favorite non-dairy milk)
a pinch of salt
Preheat oven to 350 degrees. Mix the peanut butter, vanilla extract and soy milk together in a small container and set aside. Sift together the flour, sugar, salt, baking powder and nutmeg into a large bowl.
Add the peanut butter/ soy milk mixture to the sifted dry mixture. Add in the chopped nuts and stir to combine. Do NOT overmix!!!!
Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about ¾ full in each doughnut.
Bake for 10-12 minutes (if you want to test it insert a toothpick and pull it out. If there are a few crumbles of cake on it or it is clean that’s fine. If it’s gooey let them bake a little longer.) Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer.
Making the glazes - You can make both but you won’t need that much glaze for 6 doughnuts. If making both I suggest cutting one of the recipes in half (like the chocolate if you want to do a chocolate drizzle after dipping them in peanut butter glaze) but if you don’t mind having some leftover you can make the full batch. Whatever works best for you.
For both glaze recipes mix all of the ingredients on the list together in a small bowl. Add a bit of extra soy milk (or favorite non dairy milk) if you need to thin it out a bit.
Once the doughnuts have cooled slightly you can dip them into the glaze. Make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Let the glaze set for several minutes. Then take the other glaze (if desired) and drizzle it over top. Then you can top them with more chopped nuts.
Serve up with a big glass of non-dairy milk and enjoy!