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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2. In a large bowl, whisk together flour, sugar, baking powder, salt, and 5-spice.

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3. 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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4. Add soymilk mixture to flour mixture and stir until ingredients are just combined.

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5. Divide dough among doughnut molds.

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6. Bake for 12 to 14 minutes or until a cake tester comes out clean.

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7. Invert pans over a wire rack.

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8. Sprinkle with superfine sugar or allow them to cool and drizzle with your favorite vegan glaze.

More tasty vegan breakfast recipes!