Hey there! How’s your weekend going so far?
Mine has been pretty busy (as usual). Yesterday I spent a good part of the day working on a AP French video project. Since I haven’t worked with iMovie very much before, it took a loooong time to figure things out. Luckily, I’m almost done, and I think it’ll be pretty fun to watch when it’s done (albeit quite embarrassing as well). Maybe I’ll even post it here for fun—who knows!
Speaking of fun, I can’t wait to get back in the kitchen today. After I finish writing a paper about Dostoyevsky’s Notes From Underground, I plan to do some meal prepping for the week. It’s going to be a busy one, for sure.
In preparation for Valentine’s Day, though I already made this recipe for vegan red velvet donuts for a little inspiration. When I was younger, I remember celebrating V-Day with a special breakfast: chocolate frosted donuts, complete with heart-shaped sprinkles. Although I prefer a heartier breakfast nowadays, I can’t help but smile at the memory of savoring each and every bite of that special treat.
Sticky chocolate frosting would always coat my little fingers as sprinkles fell everywhere. I swear I’m still finding sprinkles in the strangest places.
This Valentine’s Day, I encourage you to find you inner child, just like I did while making these. As I photographed these donuts, icing dripped all over me, and afterwards, I even found sprinkles in my hair.
And all I could do was smile.
Vegan Red Velvet Donuts
Makes ~10-12 donuts
- 1 cup cake flour OR AP Gluten-Free
- 2 TBS cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar OR NuNaturals Stevia Baking Blend
- 1.5 tsp Enger-G Egg Replacer + 2 TBS warm water OR 1 TBS flax meal + 3 TBS warm water
- 1/3 cup soy milk + 1 tsp apple cider vinegar + 10 minutes to “curdle”
- 2 TBS coconut oil OR Earth Balance, melted
- 1 tsp vanilla extract
- 3/4 tsp distilled vinegar
- 1/2 tsp baking soda
- natural/vegan red food coloring, as desired
- Preheat oven to 375*F. Grease a donut pan with cooking spray.
- Combine flour,cocoa powder, baking powder, salt, and sugar/stevia in a large bowl.
- Add in soy milk mixture and egg replacer (i.e. Energ-G prepared or flax prepared), and Earth Balance/coconut oil.
- In a very small bowl, combine vinegar and baking soda. It should start to fizz. Stir in vanilla.
- Add the mixture in the very small bowl (step 4) to the large bowl (with everything else—aka step 3). Stir well.
- Slowly stir in red food coloring until desired effect is reached.
- Fill each donut crevice about 2/3 full (~3 TBS of batter). Tap the pan on the counter to even out the batter.
- Bake for 10-11 minutes, or until batter has just come together. Let donuts sit in pan for 5 minutes before removing. Place on a wire rack to cool.
- Frost with your favorite (vegan) buttercream frosting or simple glaze.
Happy early Valentine’s Day!
P.S. I’m working on updating my recipe page. I’m also looking into working with Recipage. Tips?