14 May 2017

Recipe: Fat-Free Vegan Doughnuts

Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!

Doughnuts are typically considered an indulgent treat, but believe it or not they can be made relatively guilt-free. These doughnuts are completely free of added fat but have a moist, springy texture like a cross between cake doughnuts and traditional fried doughnuts. The chocolate glaze uses a surprising ingredient--maple syrup--to achieve a wonderfully thick and shiny finish without butter. Both doughnuts and glaze are vegan, so they're safe for those avoiding animal products, and together clock in at around just 1 gram of naturally-occurring fat per doughnut!

Doughnut Ingredients

- 7/8 cup einkorn flour*
- 3/8 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon almond or vanilla extract

* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of water.


1. Preheat the oven to 350 degrees Fahrenheit. Use a small piece of baking parchment paper and 1/4 teaspoon olive oil or other vegetable oil to lightly grease a nonstick standard doughnut pan that makes six doughnuts--you can skip this step if you prefer not to add any oil, but it will make the doughnuts release a little more easily and adds a negligible amount of fat.

2. In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt.

3. Add the almond milk and almond or vanilla extract to the dry ingredients and stir to combine, making sure no dry spots remain. (A few small lumps in the batter are fine.)

4. Use a teaspoon or a dessert spoon to fill the doughnut pan with the batter, carefully spooning around each ring. Lightly tap the pan on the counter to level out the batter, and use a damp paper towel to wipe any drips on the pan.

5. Bake the doughnuts until they are springy and lightly golden, about 20 minutes.

6. Place the doughnut pan on a wire cooling rack and let cool for 5 minutes. Use a dessert fork to gently loosen the doughnuts from the sides of the pan, being careful not to scratch the nonstick finish. Pop the doughnuts out of the pan with the fork, and let them cool completely on the wire rack before glazing or sprinkling with powdered sugar.

Makes 6 standard doughnuts

Chocolate Glaze Ingredients

- 1/4 cup cocoa powder
- 2 tablespoons powdered sugar
- 1/4 cup pure dark amber maple syrup
- 1/2 teaspoon vanilla extract


1. In a small mixing bowl, sift together the cocoa powder and powdered sugar.
2. Add the maple syrup and vanilla extract to the dry mixture and stir until the glaze is smooth and shiny.
3. Spoon and gently spread the glaze over each doughnut, allowing it to drip down the sides.

Makes about 1/2 cup, or enough to glaze 6 doughnuts

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