The Best Chocolate Cake Ever
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 shake of cinnamon
1/2 cup soymilk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla
Egg replacer equivalent for 1 egg
4 Tbsp. Earth Balance or other vegan margarine
3 Tbsp. maple sugar
2 Tbsp. non-dairy creamer
1/2 cup + 1 Tbsp. powdered sugar
1. Add maple sugar and creamer to small saucepan over very low heat. Whisk until sugar dissolves (this will happen very quickly).
2. When maple crystals have dissolved, add powdered sugar and continue to whisk over low heat, breaking up any lumps, until mixture is completely smooth. Remove from heat and use to glaze donuts immediately.
3. Dip top half of donut into maple glaze, then transfer to a wire rack with a baking sheet underneath, so excess glaze & toppings can drip through. Enjoy!
Instructions
Preheat oven to 350º F. In a large bowl, combine dry ingredients with a whisk to mix thoroughly.
In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don't make this too hot for the dough!
Add wet to dry & mix until just combined, forming a soft spongy dough. Using a tablespoon measure, scoop out dough into an ungreased nonstick donut pan & smooth out the tops of them. If using a regular sized donut pan (like I did), fill them until just below the rim. Make sure not to overfill them or they'll have uneven muffin tops. If you under fill them, they'll be skimpy, but still edible.
Bake them for 12-14 minutes or until a tester comes out clean. Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.