Spicy Cinnamon Butterscotch Doughnuts with GF Option + Vegan Birthday Cakes and Treats

Spicy Cinnamon Butterscotch Doughnuts #Vegan
Happy birthday to me, I’m turning 23!

Not quite sure where the time’s gone, to be honest. Didn’t I graduate just yesterday? Nope, that was last year. How is it August already, and the Fringe is almost over? 

When she celebrated her last birthday, Liz Gilbert (author of Eat, Pray, Love) wrote on her Facebook why she loves birthdays so much. Most adults find it embarrassing to make a fuss about their birthday, she said, but if you think about it, you’re actually so lucky to celebrate your birthday for another year. You made it through another year — and maybe it was a really difficult one, so well done, you. You made it through 100% of your worst days, so you deserve to celebrate in style. 

I graduated from my Masters degree with 1st Class Honours. I worked the best job ever at the Edinburgh International Book Festival, then had to take the first best available job that came. I did it for 6 long, difficult months. I scrimped and scraped what little money I earned. I moved to Edinburgh. My boyfriend moved in with me. He moved out barely 4 months later. I lost the man I thought I’d be with forever, and my best friend too. I started a new job that I love. I’m translating my ebook into French. I’m hustling so I can get a brand new kitchen and still go on holiday next year. I’m breathing. I’m still here, and I’m still breathing, and everything’s going to be alright. 

This year, I’m celebrating surrounded by some of the finest, most intelligent, funniest and badass women I know. I wish I could have got all my ladies together, but we’re all busy leading incredible lives and making the most of our twenties, which really do seem to be flying by… And that’s totally fine, because years from now when we do manage to all get together, we’ll have some fantastic memories to reminisce over. 

Here’s to cake, and butterscotch doughnuts, and one more year on this glorious planet. Cheers!

P.S. want to make these doughnuts gluten-free? I got ya covered. Just swap cardamom for cinnamon.
Spicy Cinnamon Butterscotch Doughnuts #Vegan

Butterscotch Cinnamon Baked Doughnuts
Yields 12
I love these warming and oh-so-sweet baked doughnuts -- doesn't matter if it's a later summer evening or a bitterly cold winter's day, that cinnamon smell soothes my soul! Tip: use ginger coconut sugar for the icing, it lends extra warmth and depth to the cream icing.
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
For the doughnuts
  1. 250g (1 + 2/3 cups) plain flour
  2. 1 tsp baking powder
  3. 1 tsp ground cinnamon
  4. 100g (1/2 cup) brown sugar
  5. 1 tbsp ground flaxseed
  6. 250ml (1 cup) almond milk
  7. 60ml (1/4 cup) coconut oil, melted
  8. 1 tsp vanilla extract
For the icing
  1. 3 heaped tbsp ginger coconut sugar
  2. 250ml (1 cup) coconut cream
For the doughnuts
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cinnamon, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the almond milk in a small saucepan or in the microwave so it's warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and golden.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the icing
  1. In a small saucepan over medium heat, combine the coconut sugar and coconut cream. Let them melt into each other; stir occasionally with a wooden spoon. Keep a watchful eye over the cream as it bubbles up. Give it about 10-15 minutes, until it's reduced by half. Set aside to cool.
  2. Once the butterscotch cream is cooled, place in the fridge to set.
  3. One the doughnuts are baked and cooled, dip them in the icing.
The Vegan Cookie Fairy http://thevegancookiefairy.com/

And because doughnuts are not enough, I present to you … vegan cakes and treats that would be absolutely perfect for a birthday party, however small or big. Click on the photos to get the recipes.


Chocolate Mousse Cake
raw vegan brownie truffles
Gianduja Chocolate Mousse Cake #vegan #nobake
IMG_2780
vegan cardamom pistachio chocolate tart
CardamomPancakeStack_title2
After Eight Cake title 1

What’s your best birthday memory?

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Love and cookies,

thevegancookiefairysignature-2

Treacle, Edinburgh – Vegan In Scotland

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In this blog series I review vegan/vegetarian restaurants, cafés and shops in Scotland. Since I’ve moved here there have been more and more veggie options on offer in mainstream restaurants and special diets and vegetarian places are opening up all the time. To help you navigate the veggie dining-out scene in this breath-taking country, I’m making it my mission to suss out vegan/vegetarian places to eat all over Scotland — if it takes me all the way out to the Hebrides! (The things I do for you guys…)


Treacle EdinburghTreacle on Broughton Street Edinburgh  
I’m back with another fantastic veggie review for Vegan In Scotland — this time, I’m taking you to the cosy and chic Treacle in Edinburgh. 

If it wasn’t apparent from my emotional monologues in previous blog posts, I adore this city, and I’ve been keen since I moved here to find out all the best veggie spots to eat and shop at. I very nearly moved to a quaint flat in Broughton last year but settled for the West End after all — if I hadn’t, I would have been right next to Treacle and undoubtedly would have made it my local weekend hangout, because this place is wicked

Treacle has recently been given a veg-friendly menu makeover so you can now find plenty of vegetarian, vegan and also gluten-free options on their menu. I spotted about half a dozen vegan options alone (sadly not in the dessert section, which is, you guessed it, always the first part of the menu I read) but the friendly staff are more than happy to accommodate any allergies or dietary requirements you might have.

Treacle Cocktails in Edinburgh
I arrived with a friend on Saturday night after having enjoyed a performance at the Fringe Festival, and naturally we wanted cocktails. That tall hot drink was my Eastern High Tea (because GIN) and my friend was served this cute little tin of Blue Collar Julep (not vegan – it contains honey). We sipped as we perused the menu. 

Sesame roasted cauliflower soy mam cham - Treacle Edinburgh
Black bean and sweet potato fritters - Treacle Edinburgh
We took in our surroundings while we waited for our starters. Having never been inside before — but passed the bar plenty of times — I was pleasantly surprised. If you could take your living room and turn it into a bar for you and your friends, that’s what Treacle would be: cool but relaxed, with a crowd of mixed ages, Treacle is furnished with cosy sofas by the windows where you can catch up with your friends (and your dogs!) over a cocktails, tables in the left corner for those who want a more private conversation over dinner, and a couple of TV screens that showed re-runs of the Fresh Prince of Bel Air. There’s a definite hipster vibe, but you know what — the place is too warm and inviting for anyone to mind. You feel right at home at Treacle. 

Plus the food is banging.

Heavily inspired by Vietnamese flavours, the menu features starters such as Sesame Roasted Cauliflower with Sweet Chilly Soy Mam Chay, and the best Bean and Quinoa Fritters I’ve ever tasted in my life. I’ve tasted some pretty bland vegan starters in my life (including a plate of raw cucumber and tomato that was presented to me as a meal) but these two dishes were flavoursome, wholesome and nourishing. 

Roast Cauliflower Bahn Mi - Treacle Edinburgh 
Sweet potato spinach goats cheese pie - Treacle Edinburgh
We could hardly wait for the mains to arrive. Asian flavours might influence the menu but this is still Scotland, so you can find a range of pies on the menu, served with chunky chips and salad on the side. My friend had the vegetarian Sweet Potato, Spinach and Goat Cheese Pie — a little heavy perhaps for the glorious summer weather that day, but deemed delicious by her anyway — while I chose a vegan Bahn Mi, a type of Vietnamese sandwich that I’d heard about before but never tried yet. 

When that monster of a sandwich arrived, I could hardly believe the size of it. It was monster sized! There was nothing else for it: I wiped off my lipstick and tackled that beast, mouthful by mouthful. 

I never would have thought of filling a sandwich with roasted cauliflower, but it worked surprisingly well; the best part of the sandwich was the layer of thinly sliced vegetables marinated in sweet chilli dressing at the bottom, flavouring the crunchy bread around it. Neither of us managed to finish our huge meals — as my friend put it, she was full up to her eyeballs. 
Veggie sweet potato spinach goats cheese pie - Treacle Edinburgh
Roast Cauliflower Bahn Mi Red Chilli Glaze- Treacle Edinburgh
Waved goodbye by the staff, we left the restaurant at sunset, feeling full and nourished both in our bellies and in our souls. I can’t wait to go back to Treacle, maybe for breakfast or lunch. It’s the type of place that lends itself to lots of occasions — brunch with your besties on a summer’s day, laid-back lunch with mum and dad or cocktails and nibbles with your friends after a show. Another gem in the heart of Edinburgh. 


Treacle
39-41 Broughton Street, EH1 3JU Edinburgh
0131 557 0627 • info@treacleedinburgh.co.uk


I take every opportunity that comes my way to brag about Edinburgh. I took a few detours on the way home and snapped these shots of my gorgeous, gorgeous city. 

Edinburgh

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Love and cookies,

thevegancookiefairysignature-2

 

Disclaimer: I was invited to try out Treacle’s new menu and the meals were complimentary, but as always all opinions are my own, and I think Treacle’s fantastic. 

Vegan Aquafaba Chocolate Mousse – 3 Ingredients!

How to make #vegan #aquafaba chocolate mousse tutorial
Earlier this week, I stood staring at the house I grew up and lived in for 18 years and two weeks of my life, and which I hadn’t seen for five years. 

Mum and I drove past it on Tuesday, after having spent the weekend at my cousin’s wedding in Belgium. Since we were in the country, we figured it was a good opportunity to see my childhood best friend and then drive up to Flanders to see my brother. And Mum said, ‘Do you want to go see the house?’. 

I didn’t know how I’d feel about it, but I knew I wanted to see it. The people who bought it from us — and made tons of changes, such as installing a pony paddock in my favourite field, where I used to read books and take walks — got divorced some years ago and sold the house for a huge loss. I don’t know who lives there now, but they have children: there were toys in the garden, and, I was pleased to see, they’d kept our old trampoline that dad brought home as a surprise one day. 

We peered at the house through the fence, like thieves checking the perimeter, wondering if it’s worth the risk. Exiled. But I made that choice five years ago – it’s just weird getting the opportunity to go back, and see what you gave up. 
How to make #vegan #aquafaba chocolate mousse tutorial
How to make #vegan #aquafaba chocolate mousse tutorial
The whole time I was in Belgium it felt like I’d stepped off my favourite carousel, and was now trying to hop back on but couldn’t settle into the rhythm of it anymore. My life moves to a different tune now. I asked myself constantly if I missed it — and people have been asking me that too. Would you ever move back? Do you ever miss it? 

And the thing is, I want to say that I miss it — when I saw the rolling hills of the Ardennes, and walked into my old school where I bumped into my principal, and shopped on the high street where we used to go for lunch — but in reality… I don’t. I got on the plane to Scotland with such a solid feeling of purpose: I was going home.

I’m grateful for the upbringing I had, and for the place I grew up in. It forged my character, my personality, it made me innately trilingual. But there was a definite time limit on that part of my existence on this earth, and I left my little hometown at precisely the right time.  I found my spiritual home in the sun-dappled Highlands of this windswept country, and I’m proud to call the splendid city of Edinburgh my home. This place, it doesn’t just speak to me, it fucking sings to me. Home home home. These words are buried deep inside my bones. I’d die if I had to move away.  

But this being said, last weekend stirred up some powerful emotions. All the things you leave behind, they’re always there somewhere for you to revisit, sometimes even in a physical place. It’s a good thing, though: it allows you to measure how much you really want the life you chose for yourself. 
How to make #vegan #aquafaba chocolate mousse tutorial
How to make #vegan #aquafaba chocolate mousse tutorial
IMG_5917
There is comfort in the familiar, and it’s easy leading a life of routine and tradition. You don’t have to ask yourself too many questions, and you know exactly what your place is in the community. But does that mean you really chose it? I chose to deviate from the path. At times it was hard, disheartening, confusing. And yet, at no point over the last five years did I ever doubt I’d made the wrong choice in moving away. 

Yesterday I showed a new friend around Edinburgh (hi Lucia!) and I felt such a pride in this city. Home home home. I cry tears of joy at random when this realisation hits me. I never believed much in destiny when I was younger, but I’m a convert now. I was always meant to be here. That is the one certainty I have in life. Through all the storms, this was my anchor: that I was meant to one day call Scotland home, for this is where my destiny and my happiness lie. 

Whatever higher power there is out there — call it what you will — I thank it daily for giving me this life. 

(P.S.: Mali says hi.)

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Vegan Aquafaba Chocolate Mousse - 3 Ingredients!
Serves 4
Growing up, I used to revere my grandmother for the feather-light, airy chocolate mousse she made. It was her signature recipe, and one that my mother and I could only dream of making half as well. Somehow, gran's always turned out better. But now that I've discovered aquafaba, I feel proud to be able to create a vegan and healthier version of my gran's recipe, and with even fewer ingredients! Aquafaba, or chickpea brine, works exactly as whisked egg whites do, creating the light and airy texture of this mousse. Don't skimp on the cream of tartar: it helps the mousse set and stay firm.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 100g (3.5 oz) vegan chocolate, either dark or milk chocolate
  2. 1 can of chickpeas
  3. 1 packet/1 tsp cream of tartar
  4. sweetener of choice (optional): either a drizzle of maple syrup, a good pinch of stevia or a few teaspoons of sugar
Instructions
  1. Open a can of chickpeas. Pour the brine (aquafaba) into a medium-sized bowl and save the chickpeas (I like eating them in a salad, or you could make some hummus).
  2. Using an electric whisk, beat the aquafaba for about 10-15 minutes, or until stiff peaks begin to form. The brine will act exactly like egg whites: first it becomes white and foamy, then the texture becomes denser until, after a while, it will become stiff enough that you can tip the bowl upside down and the whisked aquafaba remains in place.
  3. Add the cream of tartar to this in the last minutes of whisking. Place the whisked aquafaba in the fridge.
  4. Melt the chocolate in a heat-proof bowl over a pan of simmering water. After a few minutes, the chocolate should be melted; stir with a wooden spoon to make it silky and glossy. Set aside to cool; if you are using any sweetener, add it now.
  5. When the chocolate is cooled but still melted (you don't want it to be too pasty -- on the other hand, warm chocolate will ruin the recipe) add a dollop of the whisked aquafaba. Gently, VERY gently, fold it into the chocolate. Continue this process with the rest of the aquafaba until there is none left. You will notice the mousse will gain a lot of volume. It's important that you complete this step slowly so as not to beat the air out of the whisked aquafaba.
  6. Pour the mousse into 4 little pots or cups, and leave in the fridge for a couple of hours to set before serving.
The Vegan Cookie Fairy http://thevegancookiefairy.com/

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Love and cookies,

thevegancookiefairysignature-2

Gluten-Free Pistachio Cardamom Doughnuts

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#Vegan #Glutenfree Pistachio Cardamom Doughnuts

I’m glad you’re all enjoying the vegan gluten-free doughnuts as much as I’ve enjoyed baking them. The feedback on Instagram and Facebook has been amazing — so if you’re planning on baking any of the recipes, take a photo and share it! I’d love to see your creations. Tag me @clemcookiefairy on Twitter, @thevegancookiefairy on Instagram don’t forget to use the hashtage #thevegancookiefairy so I can easily find your photos. 

I shared a sneak peek of this recipe in my last blog post and so many of you commented on the pretty colour. I adore pistachios (I add them to cookies, ice cream, chocolate tarts, and of course the famous pistachio chocolate truffles) and that will probably never change. If I had to pick a favourite colour, it’d be green (lucky me to be living in one of the — literally — greenest places on earth.)

I’ve also obviously got a thing for cardamom. Exhibit A, B, C, D. No I don’t need an intervention, thank you very much. 
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
I’ll be spending the weekend and part of next week back in the Motherland. I haven’t been back for 4 years (!) so I expect plenty of things will have changed. If anyone has recommendations for places to eat vegan (friendly) in Brussels, Dinant and Ghent, let me know via Facebook or Instagram! I may not get to visit them all but I’d like to have a few suggestions in case hunger strikes while I’m on the road.
#Vegan #Glutenfree Pistachio Cardamom Doughnuts
#Vegan #Glutenfree Pistachio Cardamom Doughnuts 

Gluten-Free Vegan Pistachio Cardamom Doughnuts
Yields 12
Delicately fragrant and subtly sweet, you'd almost never guess these doughnuts are vegan and gluten-free. A colleague of mine, who is a coeliac, even commented on how moist these are for gluten-free doughnuts. Huzzah!
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Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
For the doughnuts
  1. 250g (1 + 2/3 cups) Doves Farm plain GF flour
  2. 100g (1/2 cup) brown sugar
  3. 1 tsp baking powder
  4. 1 tbsp Prewetts organic ground flaxseed
  5. 250ml (1 cup) plain soya or almond milk
  6. 1 tsp vanilla essence
  7. 3/4 tsp ground cardamom
  8. 60ml (1/4 cup) Suma coconut oil, melted
For the icing
  1. 125ml (1/2 cup) coconut cream
  2. 2 tsp sugar OR a drizzle of maple syrup OR a pinch of powdered stevia
  3. 50g (1/3 cup) shelled pistachios, plus an extra handful for garnish
For the doughnuts
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, ground cardamom, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it's warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
For the icing
  1. Grind the pistachios to a fine powder in a blender or food processor. Add the remaining ingredients and keep blending until you obtain a smooth cream; you may need to stop the blender and scrape down the sides a few times.
  2. Place in the fridge to firm up a little before dipping in the doughnuts.
Notes
  1. I like to make the icing first so it has a chance to firm up a little while the doughnuts are baking and cooling. Coconut cream will turn a little runny at room temperature, but firms up in the fridge to reach a thick, creamy consistency.
The Vegan Cookie Fairy http://thevegancookiefairy.com/

 

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thevegancookiefairysignature-2

Gluten-Free Vegan Doughnuts (3 Recipes!)

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#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork 1
In my last blog post (btw — THANK YOU for all the support and feedback I got on that one, it made my day) I hinted at this recipe, and of course I shared a few snaps on Instagram a couple of weeks back. Vegan and gluten-free doughnuts. Quite a few people asked for the recipe, so I’m chuffed to finally share it with you lot. 

I can’t take all the credit. I had all the enthusiasm and drive to start baking doughnuts for the Suma Bloggers Network, but no experience whatsoever, so I turned to my favourite resource for vegan baking: Oh, Ladycakes. Check out her blog, it’s brawwww. (That’s Scots for great.)
#vegan #glutenfree nutella chocolate doughnut #sumabloggersnetwork
#vegan #glutenfree strawberry doughnut #sumabloggersnetwork
And I have to say… once I got started, I couldn’t really stop. I went doughnut crazy for about a week, and then life caught up with me again and I was stamping my feet going, ‘NO, I want to bake DOUGHNUTS, I don’t want to be a responsible grown-up!’ But hey, you know what, my colleagues absolutely loved these. Especially our IT manager, who’s basically allergic to everything and never gets to enjoy any baked goods that enter our office. 

People went a little bit nuts, actually. I walked into the kitchen and bumped into my fellow veggie colleague, who promptly started gushing over the doughnuts and how they were so good he’d already had three…

So the next time I made a batch, I had to send a group email to everyone in the office saying that yes, there were more doughnuts, but could people restrain themselves to one per person, please. 

But even just typing this blog post, I want to start baking more doughnuts! Preferably whilst listening to this song. I’ve got tons of ideas for new flavours, and I just love the simplicity of making the doughnut icing, and the soothing, reassuring dipping of the doughnuts in it, twisting them as you lift them out so they get that neat line halfway up the side. They’re just so easy to make, and so delightfully cute. In my rather chaotic mind, making doughnuts is the equivalent of a dozen hours of yoga. I just come out of the experience feeling so damn peaceful and centred and all that shit. 

So sneak peek for next week below… 
#vegan #glutenfree #doughnuts #sumabloggersnetwork
#vegan #glutenfree #doughnuts #sumabloggersnetwork

Gluten-Free Vegan Doughnuts (vanilla + chocolate)
Yields 12
Easy and scrumptious vegan, gluten-free doughnuts that are light and airy, but deliciously morish -- and highly addictive!
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
For vanilla doughnuts
  1. 250g (1 + 2/3 cups) Doves Farm plain GF flour
  2. 100g (1/2 cup) brown sugar
  3. 1 tsp baking powder
  4. 1 tbsp Prewetts organic ground flaxseed
  5. 250ml (1 cup) plain soya or almond milk
  6. 1 tsp vanilla essence
  7. 60ml (1/4 cup) Suma coconut oil, melted
For chocolate doughnuts
  1. 225g (1 + 1/2 cups) Doves Farm plain GF flour
  2. 1 heaped tbsp Suma organic, fairtrade cocoa powder
  3. 100g (1/2 cup) brown sugar
  4. 1 tsp baking powder
  5. 1 tbsp Prewetts organic ground flaxseed
  6. 330ml (1 +1/3 cup) plain soya or almond milk
  7. 1 tsp vanilla essence
  8. 60ml (1/4 cup) Suma coconut oil, melted
Strawberry glaze
  1. 125ml (1/2 cup) coconut cream
  2. 6 large strawberries
  3. 1 tsp sugar or maple syrup or a dash of stevia (optional)
Salted Milk Chocolate
  1. 125ml (1/2 cup) coconut cream
  2. 30g dark chocolate
  3. 2 tsps sugar or maple syrup or a pinch of stevia
  4. about 1 tsp fine sea salt
Hazelnut Dark Chocolate Glaze
  1. 50g (1.75 oz) Divine dark chocolate
  2. 2 tbsp runny hazelnut butter
  3. 1 tsp sugar or maple syrup or a pinch of stevia (optional)
For the doughnuts
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
  2. Combine the dry ingredients (flour, ground flaxseed, sugar and baking powder) in a large mixing bowl.
  3. Gently heat the soya/almond milk in a small saucepan or in the microwave so it's warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
  4. Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
  5. Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth (or finger, like I do, and lick up the spare batter... waste not, want not). Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
  6. Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
  7. To make chocolate doughnuts, follow the same exact steps, folding the wet ingredients in the dry ingredients (including cocoa powder) and baking for 18 minutes.
  8. Dip the vanilla doughnuts in strawberry cream glaze (see below) and the chocolate doughnuts either in the hazelnut chocolate glaze or salted milk chocolate glaze (see below).
For the strawberry cream glaze
  1. Blend all the ingredients together until smooth and creamy. Chill in the fridge for about 30 minutes before dipping each doughnut into the glaze.
For the salted milk chocolate glaze
  1. Gently melt the coconut cream in a small saucepan over medium heat. Add the dark chocolate, broken into pieces, and the sweetener of your choice. When totally melted, set aside for about 30 minutes to cool. Dip each doughnut into the glaze, then dust over with sea salt.
For the hazelnut chocolate glaze
  1. Brake the chocolate into small pieces. Add all the ingredients to a small saucepan and gently melt over low heat, stirring with a wooden spoon to prevent the chocolate from burning. When it is totally melted, remove from the heat and set aside for about 30 minutes to cool. Dip the doughnuts into the glaze and leave to set in the fridge.
Notes
  1. Each doughnut recipe yields 12 doughnuts, and the glaze recipes yield enough to cover each dozen of doughnuts. Half or double up as needed.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
Any particular flavours you’d like me to try out? Currently accepting all requests, the wackier the better!

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Love and cookies,

thevegancookiefairysignature-2