The recipe was surprisingly simple and required basic pantry ingredients that are easily accessible. I started by combining flour, sugar, baking powder, and a pinch of salt in a mixing bowl. Then, I added plant-based milk, melted coconut oil, and a splash of vanilla extract to the dry ingredients. I mixed everything together until a smooth batter formed.
To give the doughnuts their classic shape, I used a mini doughnut pan. I spooned the batter into each well, filling it about two-thirds full to allow room for the doughnuts to rise.
Next, I baked the doughnuts in a preheated oven until they were golden brown and cooked through. The aroma of freshly baked doughnuts filled my kitchen, making it even more exciting to try them.
Once the doughnuts were done, I let them cool slightly before removing them from the pan. Meanwhile, I prepared a simple glaze using powdered sugar, plant-based milk, and a touch of vanilla extract. I dipped each doughnut into the glaze, ensuring they were coated on all sides, and placed them on a cooling rack to allow the glaze to set.
The final result was a batch of perfectly fluffy and delicious vegan mini doughnuts. They had a delightful sweetness and a tender texture that made them irresistible. Whether enjoyed as a quick snack or a special treat, these vegan doughnuts proved that you can still indulge in mouthwatering desserts while staying true to your vegan lifestyle.