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Maple Frosted Donuts

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 16 mini donuts 1x

Ingredients

Scale

Dry Ingredients

Wet Ingredients

  • 1/2 c. nondairy milk
  • 2 tsp. apple cider vinegar
  • 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water, mixed until frothy (or use egg sub of choice for 1 egg)
  • 1/4 c. vegetable oil
  • 1/2 tsp. vanilla extract

Maple Icing:

  • 11/2 c. powdered sugar
  • 1/4 c. coconut oil, melted (used refined for no coconut flavor)
  • 2 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. hot water
  • 1/2 c. peanuts, chopped

Instructions

  1. Preheat your oven to 350 degrees. Grease a mini donut pan.
  2. In a medium bowl mix dry ingredients together until fully combined. Make a well in the center of the bowl and add all the remainder of wet ingredients. Stir with a wooden spoon until just incorporated and allow to sit for 5 minutes. Stir again briefly.
  3. Place the donut batter into a large plastic baggie. Cut the corner of one side to use as an opening. Pour out the batter into the pan. Drop the pan onto the counter approx. 3 times to make the dough intact. The batter should fill up to about 2/3 of the circle and will rise just above the pan.
  4. Bake 8-10 minutes. Allow to slightly cool in the pan for 2-3 minutes and then cool on a wire rack.
  5. Mix the icing ingredients together (omit peanuts) until a nice, thick paste is formed. Once the donuts are cooled, dip the tops into the icing and then immediately into the chopped peanuts. Allow to set.