Baked 5-Spice Vegan Doughnuts

I’m a fiend for kitchen gadgets, especially baking gadgets that give me yet another way to make my favorite high-carb goodies. Since I’m not big on frying, I adore my Wilton Doughnut Pans which give me the ability to make a dozen doughnuts in the oven — no messy hot oil required. Adding Chinese 5-spice powder to my doughnut batter lends an unusual and welcome flavor you just can’t find in a doughnut shop.
I’m a fiend for kitchen gadgets, especially baking gadgets that give me yet another way to make my favorite high-carb goodies. Since I’m not big on frying, I adore my Wilton Doughnut Pans which give me the ability to make a dozen doughnuts in the oven — no messy hot oil required. Adding Chinese 5-spice powder to my doughnut batter lends an unusual and welcome flavor you just can’t find in a doughnut shop.

Baked 5-Spice Vegan Doughnuts

Yields 12

Ingredients:

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  • 1 cup all-purpose flour
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  • 1/2 cup granulated sugar
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  • 1-1/2 teaspoons baking powder
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  • 1/4 tsp salt
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  • 1 teaspoon Chinese 5-spice powder
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  • 1/2 cup plain soymilk
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  • 1/2 teaspoon apple cider vinegar
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  • Prepared Ener-G for equivalent of 1 egg
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  • 1/4 cup vegan butter
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  • 1 teaspoon pure vanilla extract
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  • Superfine sugar for sprinkling

Directions:

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  1. Preheat oven to 350 degrees F. and spray two 6-count doughnut pans with cooking spray.
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  3. In a large bowl, whisk together flour, sugar, baking powder, salt, and 5-spice.
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  5. In a small saucepan over medium-low heat, combine soymilk, vinegar, egg substitute, and butter. Cook, stirring often, to melt butter. Do not overheat.
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  7. Add soymilk mixture to flour mixture and stir until ingredients are just combined.
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  9. Divide dough among doughnut molds.
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  11. Bake for 12 to 14 minutes or until a cake tester comes out clean.
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  13. Invert pans over a wire rack.
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  15. Sprinkle with superfine sugar or allow them to cool and drizzle with your favorite vegan glaze.

More tasty vegan breakfast recipes!

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