Whoever said everything is better as a mini was slightly delusional.

Me, I like things full sized.

Minis just give me more of a reason to eat more, and then I feel über guilty later.

With that said, these are some ultra delicious minis.

And, I made them vegan. Double plus.

I thought 55 mini-donuts would be too much for us and I would be making a trip to the neighbors shortly after frosting the second batch. Surprisingly, the majority of them were gone in two days. If I put that in terms of big donuts, that’s only a dozen or so between 3 people. That’s not bad right?

Since the dough on these donuts is rather soft, you will need a donut pan. I just don’t see a way around it.

Grab yourself a pastry bag or just cut one of the corners on a gallon plastic bag (note, I have never owned a pastry bag) and squeeze that batter in.

These are really easy to make. Dry ingredients, plus wet ingredients, fill pan, bake. If you’ve got more than one pan, you can have all of your batches done in less than an hour.

This one couldn’t wait until I said “okay, I’m done taking pictures!”

Oh, and did I mention they are soft and cake-like, not hard?

Kitchen Notes:

• This recipe was written to be vegan. To make standard, use 2 large eggs, regular milk and brown sugar (in place of agave nectar).
• I have never used a pastry bag, easily use a gallon plastic bag with the corner cut out.
• Topping ideas: Toasted almonds, Toasted, peanuts, Chocolate chips, Toasted, coconut, Sprinkles, whatever you like!

Adapted from King Arthur Flour

5.0 from 1 reviews

Baked & Glazed Mini-Donuts {Vegan}

 

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Author: Mangoes and Chutney

Recipe type: Dessert, Baked Goods

Ingredients

• ¼ cup (4 tablespoons) vegan butter
• ¼ cup vegetable oil
• ½ cup organic cane sugar
• ¼ cup agave nectar
• Ener-G Egg replacer (equivalent to 2 eggs)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2⅓ cups All-Purpose Flour
• 1 cup almond (or any non-dairy) milk,

Chocolate frosting

• ¼ cup vegan chocolate chips
• 2 tablespoons almond (or any non-dairy) milk
• ½ cup organic powdered sugar
• Melt chocolate with milk of the stovetop, then mix in sugar until well combined.

Vanilla frosting

• 1 cup organic powdered sugar
• 2 tablespoons almond (or any non-dairy) milk
• Mix sugar and milk with a fork until well combined.

Instructions

1. In a large bowl (or the bowl of a stand mixer), Mix the Earth Balance, vegetable oil, sugar and agave nectar until smooth. Add the egg replacer (or eggs) and mix until well blended.
2. In a small bowl mix the baking powder, baking soda, ground nutmeg and salt then add it to the large bowl. Stir in the vanilla.
3. Beginning with the flour, alternate mixing in the flour and milk into the bowl until well blended.
4. Put dough in a piping bag and pipe dough into donut pans. Bake 10 minutes. Doughnuts should not brown, but will be firm.
5. makes 48 – 55 minis or 12 -15 bigs

Notes

This recipe was written to be vegan. To make standard, use 2 large eggs, regular milk and brown sugar (in place of agave nectar). I have never used a pastry bag, easily use a gallon plastic bag with the corner cut out. Topping ideas: Toasted almonds, Toasted, peanuts, Chocolate chips, Toasted, coconut, Sprinkles, whatever you like!

3.1.09

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Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!