Begin your journey to vegan pastry perfection by assembling the essential components for your donut batter. In a meticulously measured fusion of flavor and texture, blend together 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt. Elevate the richness with 1/2 cup of unsweetened almond milk, infusing each bite with a delicate nuttiness. Introduce 1/4 cup of unsweetened applesauce for moisture, followed by 2 tablespoons of vegetable oil for that quintessential indulgent mouthfeel. Finally, crown your creation with 1 teaspoon of pure vanilla extract, harmonizing the medley of flavors into a symphony of vegan delight.
Whipping Up the Dreamy Cream Filling: No donut is complete without its creamy heart, and for our vegan rendition, we turn to the luxurious embrace of coconut cream. Allow 1/2 cup of this chilled overnight in the refrigerator to transform into a luscious canvas for your confectionery dreams. Gently fold in 1/4 cup of powdered sugar, infusing the cream with a subtle sweetness, and a 1/2 teaspoon of vanilla extract for that timeless essence. With each beat of the mixer, witness the coconut cream metamorphose into a velvety concoction, ready to fill your donuts with unparalleled decadence.
Filling and Finishing Touches: With your donut base delicately baked to golden perfection, it’s time to embark on the final stage of your culinary voyage. Employing precision and finesse, make a small incision in the side of each donut, unveiling a pathway to its creamy core. Armed with a piping bag and a steady hand, inject each donut with a generous dollop of the coconut cream filling, ensuring every bite is a revelation of flavor. For those who seek an extra layer of indulgence, luxuriate your donuts in a velvety glaze. In a tantalizing dance of powdered sugar, plant-based milk, and vanilla extract, coat the donuts with a glistening sheen, elevating them to the pinnacle of vegan decadence.
Savoring the Fruits of Your Labor: As you bask in the aroma of freshly baked donuts and the anticipation of your first decadent bite, remember that culinary artistry is as much about the journey as it is about the destination. With each mouthful of fluffy donut and creamy filling, revel in the symphony of flavors and textures that you have meticulously orchestrated. Whether enjoyed as a morning indulgence or a decadent dessert, these vegan cream-filled donuts are a testament to the boundless creativity and culinary mastery that thrives within the realm of plant-based baking. So, indulge, savor, and delight in the masterpiece that is your vegan cream donut creation.
VEGAN CREAM DONUTS
Ingredients:
For the donuts:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
- 1/4 cup unsweetened applesauce
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the cream filling:
- 1/2 cup coconut cream (chilled overnight in the refrigerator)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp plant-based milk
- 1/2 tsp vanilla extract
Instructions:
- Prepare the donut batter:
- Preheat your oven to 350°F (175°C). Grease a donut pan.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, applesauce, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into the center of a donut comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream filling:
- Scoop out the solid part of the chilled coconut cream from the can, leaving any liquid behind.
- In a mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract.
- Beat the mixture with a hand mixer or stand mixer until smooth and creamy. Transfer the cream filling to a piping bag fitted with a small round tip.
- Fill the donuts:
- Once the donuts have cooled completely, use a small knife to make a small incision in the side of each donut.
- Insert the piping tip into the incision and gently squeeze to fill the donut with the cream filling. You can also use a spoon to fill the donuts if you don’t have a piping bag.
- Optional glaze:
- In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth.
- Dip the tops of the filled donuts into the glaze, allowing any excess glaze to drip off.
- Place the glazed donuts back onto the wire rack to set for a few minutes before serving.
- Serve and enjoy!
- These vegan cream-filled donuts are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
