EASY VEGAN CAKE DOUGHNUTS | Recipes by Mary’s Test Kitchen

Hello friends and not-yet-friends, Welcome back to Mary’s Test Kitchen, where
we’re making vegan food fun again! If you want to help me in this quest, please
consider becoming a channel member. Info in the description. Over the next ten minutes, I’ll show you how
to take some basic pantry staples and turn them into delicious cake doughnuts. Baked so you can have vegan doughnuts ASAP
without the cleanup and hassle associated with deep-frying. Being able to conjure up this deliciousness
with so little effort and time is a pretty useful power. Will you use that power for good or evil? Let me know in the comments below. Let’s start with bright, fun confetti doughnuts! They have a soft and fluffy vanilla cake base
with sprinkles throughout like funfetti cake, topped with simple white glaze and more sprinkles. Start by setting your oven to 350°F to preheat. Then, combine all-purpose flour, baking powder,
sugar, salt and a pinch of nutmeg and mix very well. Nutmeg is optional but it does make everything
more doughnut-y. To be honest, without deep-frying, what we’re
really making are glorified cupcakes shaped like doughnuts. Don’t come for me… The nutmeg helps. Then, add the wet ingredients: almond milk,
oil, and vanilla extract. Sometimes, I’ll add a tablespoon of lemon
juice to brighten the flavour. If you do, just decrease the almond milk by
the same amount. Fold to combine the wet and the dry but don’t
overmix. Just fold with a rubber spatula until there
are no big white clumps. A few little lumps here or there is quite
all right. Like in life. We need a few bumps to make things interesting. Finally, add sprinkles! Some sprinkles are not vegan-friendly due
to insect ingredients. Yup, true, ew. But don’t freak out, just google vegan sprinkles
and you’ll find lots of options. I’ll add a link or two in the description
as well. Transfer the thick batter to a piping bag. You’re going to need a doughnut pan for this
part. It doesn’t work on a cookie sheet so invest! This pan is supposedly nonstick but it will
stick a little, so I like to add a little oil with a pastry brush. Pipe in the batter. You’ll have plenty of batter for six doughnuts. I’m overfilling a little and you’ll see what
I mean later…but I like my doughnuts looking generous rather than skinny. By the way, if you don’t have a piping bag,
you can ever so carefully spoon the batter in. Don’t pour from the bowl but scoop a little
with a spoon and spoonful by spoonful drop the batter in along the sides of the mold. These go in the oven for 15 minutes. Meanwhile, let’s make a simple glaze. Combine a cup and a half of icing sugar with
a couple tablespoons of almond milk and a teaspoon of vanilla extract. Sugar is another thing that is sometimes not
vegan but it’s not hard to find vegan sugar. People always comment whenever I have sugar
in a recipe so I typed up a note; link in the description. Now, let’s not fight over something so sweet. After your doughnuts come out of the oven,
let them cool for 10 minutes or so. They’ll come out easier if they’re cool. Just lightly twist them with the barest pressure
to release. These cake doughnuts are delicate so dipping
them in your glaze is a bit of a risky move. You see, I live dangerously. But you can just as well spoon over the glaze. It’ll set in about 20 to 30 minutes…less
or more depending on the humidity. So before that, add sprinkles! You can layer the glaze for a thicker more
opaque look too. Also, I found that it’s better to glaze the
top-sides of the doughnuts rather than the bottoms. The bottoms tends to soak up the glaze before
it sets. And there we have confetti cake doughnuts,
ready for any afternoon party or casual get together. But maybe you’re feeling fancier. How about some buttercream filled tuxedo doughnuts? Chocolate cake doughnuts, filled with vegan
buttercream, covered in smooth dark chocolate and lashings of white sugar glaze. Perfect for adult tea time. Or anytime…because there are no rules. We’ll start the same way as before but we’ll
use less all-purpose flour and add cocoa powder. Mix, mix, mix, mix, mix! Add the wet ingredients and fold in just like
before. Transfer to a piping bag and, you guessed
it, pipe in the batter and think “chocolate, chocolate, chocolate.” Do not think any other thoughts. Pop those in the oven for 15 minutes and meanwhile,
let’s make some vegan buttercream. It’s basically like making regular buttercream
but with vegan butter. As always, I’m using Earth Balance buttery
spread. You want one part vegan butter, two parts
icing sugar. And a half teaspoon of vanilla extract. Or rum extract which would be fancier. Or almond extract might be nice. These are your vegan tuxedo doughnuts and
there are no rules! By the way, if you’re making this alongside
me and it looks like you have less in your bowl, you’re not just seeing things. I made way more than I needed to. Y’all know, I’m constantly forgetting things
and making mistakes when I’m filming. When in doubt, see the printable recipe linked
in the description or just head straight to marystestkitchen.com where I post everything
and sign up for the newsletter which hasn’t actually started publishing yet but it’s coming…eventually…sometime…with
exclusive content and exciting news! When the buttercream is nice and fluffy, transfer
to a piping bag with a tip of your choice. Stick this in the fridge so it stays firm. The white glaze will be just like the one
from the confetti doughnuts, just a smaller portion: a quarter cup of icing sugar, a teaspoon
of almond milk. You don’t have to add vanilla to this one. When your doughnuts are done, let them cool
a bit just like before and then transfer them to a wire rack. You do want these to cool completely before
we fill and glaze them. Otherwise the buttercream will melt right
in. You can speed things by sticking them in the
freezer for a few minutes. When they’re cool, use your best-serrated
bread knife to slice them through the middle, like bagels. The chocolate cake is delicate so go slow
and take care. Then fill the middles with your vegan buttercream. Be generous because some of it will get absorbed
into the sponge of the cake. Is this the picture of generosity? No. I don’t know why I was so stingy while filming. You can use more! When you’ve added the maximum amount of buttercream, add the tops. If it’s summer where you are and sweltering,
maybe transfer these to the fridge while you make the chocolate glaze. Three-quarters of a cup of semi-sweet chocolate
chips go in the microwave. Make sure to get the ones without milk ingredients. Heat with 30-second intervals for up to about
a minute and a half, up to two minutes. They’ll keep their shape so you might be tempted
to go longer but don’t overheat. Add a little refined coconut oil and stir
in. You should have this smooth melted chocolate. Alternatively, you can do this in a double
boiler if you don’t have a microwave. Just don’t let that chocolate get wet or it’ll
seize. Now, we’re ready to glaze. Just spoon it over. The doughnuts will be too delicate for dipping. Since they’re cold, the glaze should set fairly
quickly. Don’t be afraid to add multiple layers. Finally, drip the white glaze over, moving
your spoon over quickly to get thin graceful lines. Elegant. Refined. Oh, we’re feeling fancy today! But make sure you have some napkins when you
eat these. And that’s it. Super easy vegan baked cake doughnuts. I hope this video was helpful or gave you
some inspiration. Please give me a thumbs up if you liked it
and subscribe for more. Maybe check out my other vegan doughnut recipes
if you haven’t already. A baked high protein sort-of healthy doughnut
without any refined sugar…or one of my more legit deep-fried doughnuts like this vegan
Maple Cream. Speaking of deep-fried things, thank you so
much to everyone who has tried my Vegan Ginger Beef recipe! Especially if you tagged me in the pic over
Instagram. Y’all have done such an amazing job. You know what else is good. You for coming back to my channel even though
I sporadically take breaks from youtube because of my ongoing health stuff. I appreciate you so so much. Thank you. And with that, I’m going to start working
on the next video now. Something crunchy. Something snacky. Bye for now!

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