Dessert is tough when you’re vegan. Sure, there have been some amazing developments in vegan baking over the past couple of years (Babycakes and The Post Punk Kitchen have been two of my mainstays/godsends), but that doesn’t change that I still yearn for regular, delicious, full-fat pie every once in a while. And don’t even get me started on doughnuts.
Since my pseudo-veganism is the byproduct of a fat intolerance, I have to be extra careful when I eat anything that I don’t make myself. Which means that über-delicious delicacies like doughnuts and cookies have been off the menu for the past couple of years. The few times that I’ve caved and consumed a doughnut, my stomach has paid the price. Sad times.
A couple of weeks ago, my friend Katherine posted a recipe for Mini Vegan Cake Doughnuts, and my doughnut conundrum came to an end. Katherine is a vegan baking superstar, and her recipe (which she whipped up off the top of her head, by the way) seemed too good to be true – four ingredients, minimal effort, and a bevy of delicious mini doughnuts in just under 25 minutes. Seriously, what could be better than that?
The only thing that I didn’t have in my baking arsenal was a mini doughnut pan, which I quickly rectified with help from Amazon. And, as it turns out, these doughnuts are absolutely delicious. Seriously. I fooled my boyfriend into thinking they were the regular thing (“Wait, how can you eat these?”). I’ve since made these little guys several times (by popular demand from my roommate), and I just couldn’t pass up sharing such a great recipe. Secrets this good shouldn’t be kept. Full recipe after the jump!