You will need a donut pan for this recipe!
5 Tbsp of softened Earth Balance butter
1/2 cup cane sugar, plus more for topping later
1 Ener-G "egg" replacer Mix 1 & 1/2 tsp with 1 Tbsp of water
1/2 cup flax milk
1 tsp vanilla
2 tsp baking powder
pinch of salt
1 1/2 cups of flour
Combine 1/2 cup cane sugar and 1-2 tsp of cinnamon in a bowl and set aside.
Melt 1/4 cup of Earth Balance once the donuts come out of the oven.
Preheat oven to 350 degrees.
Lightly coat a donut pan with oil.
Make your Ener-G egg replacer and set aside.
Using a mixer, cream the butter and sugar until light and fluffly
Add the Ener-G "egg" and vanilla. The mixture will begin to separate a little.
Next, incorporate the baking powder and add a pinch of salt.
Add the flour and mix until well-combined. Do not over mix!
Take a spoon and add the batter ~3/4 full to each donut ring on your donut pan, and smooth the dough a little with a your fingers.
Bake for 10-12 minutes. Donuts should be lightly brown and firm. Bake 1-2 minutes longer until you achieve the aforementioned!
Once baked, let the donuts sit for ~3 minutes in the pan to cool. If you take them out of the pan too early, they will crumble a little.
Combine cinnamon and sugar in a bowl, and melt the Earth Balance in a separate bowl.
Dip one donut in the melted butter, and flip it over so the donut is evenly coated.
Sprinkle the donut with cinnamon and sugar until it is totally covered.
Repeat with the remaining donuts.
Makes six donuts.
Estimated Nutrition Facts For One Donut
Amount Per Serving
Total Fat 9.4 g
Saturated Fat 2.5 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.2 g
Cholesterol 0.0 mg
Sodium 253.4 mg
Potassium 0.3 mg
Total Carbohydrate 39.2 g
Dietary Fiber 1 g
Sugars 17.0 g
Protein 4 g
Adapted from a non-vegan Baker Bettie donut recipe.