I settled on this recipe from Chocolate-Covered Katie, which she calls “Cake Batter” doughnuts. They are really delicious, but I don’t think they taste like cake batter. I felt kind of naughty for using white sugar in these, and next time I will sub raw sugar. I want to try using soaked dates, but since she said in her blog post that changing the wet to dry ingredient ratio affects results, I was hesitant to experiment.
You could add a simple glaze of one cup confectioner’s sugar mixed with 5 tsp non-dairy milk, if desired. I felt they were sweet enough without icing.
Tasty Basic Vegan Donuts
1 level cup whole wheat flour
2/3 cup non-dairy milk of choice
1/3 cup plus 1 tbsp sugar
1/2 tsp apple cider vinegar
1 and 1/2 flax eggs (1.5 tbsp ground flax mixed with 4.5 tbsp water)
1 and 1/2 tsp baking powder
3 tbsp oil or pre-melted vegan butter (I used oil)
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Combine dry ingredients. In a separate bowl, combine oil, milk, and extract. Then add the vinegar and immediately pour wet into dry. Mix (but don’t overmix), pour into doughnut pans–only half-fill them; they expand a lot–and cook for 12 minutes.