The lemon cake is nearly gone and after a long weekend at work I wanted to make some donuts! It has been awhile since I tried a new flavor and today I went with chocolate. Lemon Donuts with poppy seed icing have been on my mind but after the recent cake, I figured I should mix it up. I am not sure if too much lemon is a bad thing but I did not want to press my luck in fear of a whammy.
1 egg worth of vegan egg substitute (powdered replacer works best)
1 cup flour
1 1/2 cup sugar
3/4 cup soymilk
1/3 cup of coco powder
4 tablespoons margarine
1 1/2 teaspoons baking powder
1/4 tsp salt
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
Pre-heat the oven at 375 degrees.
In a sauce pan, melt the margarine and stir in the soymilk, vinegar and vanilla. In a bowl, mix the remaining ingredients together thoroughly. When the liquid mixture is warm (not hot), pour it into the dry mixture and stir until well mixed.
Pour the batter into your donut baking pan (greased and floured). This recipe should make 6 donuts, only fill the pan about 2/3 of the way to the top to avoid overflow.
Bake for about 15-18 minutes at 375 degrees. Let donuts rest in the pan on a baking rack for 30 minutes. In order to remove the donuts from the pan, you may need to use a butter knife and some gentle twisting with your hands.