Selasa, 14 Mei 2019
this is an clean and delicious take on a classic. these vegan espresso cake donuts p.c. all the flavour of espresso cake, in donut shape! topped with an fantastic cinnamon streusel, these are the espresso cake lovers closing dream.
So, this is one of these surprising recipes that inadvertently took place out of what become supposed to be some thing definitely unique. This beyond week i used to be feelin’ something simple and cinnamon-y. perhaps as a residual impact of my first-rate Ever Vegan Cinnamon Rolls recipe that I placed out to you guys on Tuesday. I determined that i was going to work on a vegan snickerdoodle cookie recipe. i was stoked. How tough can a cinnamon sugar cookie be?
My god, men. numerous dozen flat, crispy, weird, over baked, under baked, all styles of baked, attempts later, I officially gave up on snickerdoodles. For now as a minimum. It’s been blisteringly hot this beyond week within the YYC vicinity (which has been terrific, hiya sunshine!), but I felt like the cookies began baking as soon as I took the dough out of the damn refrigerator.
Ingredients
Donuts:
- Dry Ingredients:
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup dairy free milk, unsweetened
- 1/3 cup sugar
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- 4 tsp coconut oil, melted
- 1/2 tsp vanilla extract
Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbs coconut oil, melted
- 2 tsp cinnamon
- Glaze:
- 1/2 cup powdered sugar
- 1 tbs dairy free milk
Instructions
- Preheat oven to 350 °F
- In a small bowl, combine 1 tbs ground flax with 3 tbs warm water. Set aside to thicken
- In a medium bowl, whisk together the flour, baking powder, and salt
- In a large bowl, whisk together the sugar, milk, melted coconut oil, flax egg, and vanilla extract
- Add the dry ingredients to the wet, and mix until combined
- Pour batter into a piping bag or ziplock bag with a corner cut off, and pipe into a greased donut pan
- Don’t over fill the wells, pipe around one circle in each well (about 1/2 full)
- Prepare the streusel topping by mixing all dry ingredients together, then adding in melted coconut oil. Stir well until you have a course wet mixture
- Sprinkle the topping over the donut batter, and slightly press the topping in to the batter (be generous, you shouldn't be seeing any donut underneath all that topping!)
- Bake for 14-17 minutes, or until a toothpick inserted in the donuts comes out clean and the donuts spring back when touched - 15 minutes was perfect for me
- Allow donuts to cool in the pan for a few minutes, then remove and continue to cool on a cooling rack
- Combine all ingredients for the glaze in a bowl and stir until fully combined. You may need to add a bit more milk if too thick, or some more icing sugar if too thin
- Drizzle glaze over fully cooled donuts
- Allow glaze to set before stacking donuts on top of each other or transporting
- Enjoy!