I am so excited to share this cookbook with you! When I entered the vegan blogosphere (over 7 years ago!), I connected with Melanie at A Virtual Vegan through several vegan groups and have been following her every since. And, friends, let me tell you —> everything she does is ah-maze-ing! Gorgeous photography to go along with impeccable recipes; the vegan awesomeness is strong with this one ☺.
Vegan Comfort Cooking is Melanie’s just published cookbook and it is as awesome as awesome can be. For real! I made the Drool-Worthy Cinnamon Donuts and I absolutely drooled. They were quickly shared with a friend because I was about to eat them all at once. The recipe suggests using a mini-muffin tin to make donut holes so that’s what I did. Do you know how easy it is to pop all those donut holes in your mouth, one after another?!?!? Waaaaay to easy!
Every recipe has a picture and every recipe has easy to follow instructions. I chose to make the donuts because I’m a donut-nut (lol!) and super duper duper lazy; this recipe is ridiculously easy. I had donut holes in less than half an hour from starting.
That is D-A-N-G-E-R-O-U-S!
If you’re a lazy donut fiend, get this cookbook and make these donuts!
There are totally other awesome-looking recipes in here too. I have my eyes on the Jam-Tastic Victoria Sponge Cake, Luscious Lemon Drizzle Cake, Peanut Butter Nutter Chocolate Cake, and Saucy Salted Caramel Chocolate Brownies. IS this book just desserts? Nope. That’s just all I think about ;-). There are savory recipes too —> Super Creamy Butternut Squash and Sage Risotto, Sticky Sweet & Sour Tofu, and The Best Baked Mac & “Cheese”, to name a few.
Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
donuts
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- 1 cup + 3 tablespoons all purpose flour
- 1/2 cup cane sugar
- 1 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup + 3 tablespoons canned light coconut milk
- coconut oil or vegan butter for the pan
- 1/2 cup vegan butter (optional)
- 1/2 cup cane sugar
- 2 tablespoons ground cinnamon
Ingredients
Donuts
Coating
|
|
- Preheat the oven to 350°F (176°C) and grease 6 wells of a donut pan with a little vegan butter or coconut oil.
- Sift the flour into a bowl. Add the sugar, baking powder, baking soda, salt, cinnamon and nutmeg; then whisk together to combine.
- In another bowl, combine the vanilla, vinegar and coconut milk. Stir them together, and pour into the flour mixture. Gently stir until all of the flour is absorbed and you can no longer see any dry flour. Do not overmix or beat the batter. It will be a thick batter.
- Spoon carefully and evenly into the prepared donut pan and level/tidy up the batter with the back of a teaspoon.
- Bake for 12 to 15 minutes, or until the donuts are coming away from the edge of the pan and a toothpick inserted into a donut comes out clean. Remove from the oven, allow to cool in the pan for a few minutes and then gently turn them out onto a cooling rack.
- If you do not have a donut pan, divide the batter among 6 greased wells of a muffin pan and bake at 350°F (176°C) for 20 to 23 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. For donut holes, divide the batter among the wells of a mini muffin pan and bake at 350°F (176°C) for 8 to 10 minutes
- Coat the donuts. While the donuts are still a little warm, gently melt the vegan butter in a microwave or in a pan over a very low heat on the stovetop. In a bowl big enough to fit the donuts into for dipping, combine the sugar and cinnamon. Using the butter ensures a good amount of sugar sticks to the donuts and helps give a “fried” flavor. However, if you want to keep the recipe oil-free, you can omit the butter, dipping the donuts into the cinnamon-sugar mixture while they are hot, and it will stick to them quite well.
- Take each donut and dip it into the butter on each side and all around the edges then immediately place in the cinnamon-sugar mixture and coat on all sides. Be really generous with the sugar coating.
- They are best eaten freshly made but will keep for 2 to 3 days in a sealed container.
- tip: The donuts (without the coating) can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm for a few seconds in a microwave or for 5 minutes in a 375°F (190°C) oven; then coat as directed.