Vegan mini-doughnuts recipe – to eat with a cup of Kaffa

Dry ingredients for the dough

• 1 cup all-purpose flour (or the flour of your choosing!)
• 1/2 cup sugar or brown sugar
• 1 1/2 cuillère à thé de poudre à pâte
• 1 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cinnamon

Wet ingredients for the dough

• 1/2 cup of almond milk (or the vegetal milk of your choosing)
• The juice of one small lemon
• The zest of one lemon
• 2 tablespoons of apple sauce (to replace the egg)
• ¼ cup margarine

Icing ingredients

• 1 cup of icing sugar
• 1/8 cupof almond milk (or the vegetal milk of your choosing)
• The juice of one small lemon
• 1 tablespoon of margarine

Dough Preparation

1. Preheat the oven to 350ºF.
2. In a large bowl, mix all the dry ingredients.
3. Combine the wet ingredients in a small sauce pan over low heat. Mix until the margarine is completely melted.
4. Add the wet ingredients to the dry and mix until they are homogeneous. The result should be a soft dough.
5. Put the dough in your doughnut pan. If you don’t have a doughnut pan, you can use a regular muffin pan and make cylinders out of aluminum paper to do the holes. You can hold the cylinder vertically to the bottom of the muffin pan with one hand and pour the dough using a spoon with the other hand. If your doughnuts don’t have holes in them, they’ll still be delicious! Grease up the pan before putting the dough, if necessary.
6. Bake for 12 minutes. The doughnuts shouldn’t become brown. After 12 minutes a toothpick should be coming out dry.
7. Let the mini-doughnuts cool down before you proceed with the icing!