Make This: Flying Narwhal's Vegan Pumpkin Spice Donut
Made with non-dairy milk and coconut oil, this vegan-friendly donut from Flying Narwhal Baked Goods highlights the spices of autumn
Published: Tuesday 17th October 2017
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground nutmeg
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp allspice
- ⅔ cup non-dairy milk (such as soy or almond)
- ⅓ cup brown sugar
- 2 tbsp melted vegan butter or coconut oil
- 1½ tsp vanilla extract
- 1 tsp lemon juice or apple cider vinegar
- 1 cup powdered sugar
- 1 tbsp cinnamon
- 2 tbsp non-dairy milk (such as soy or almond)
- ½ tsp vanilla extract
Preheat oven to 350F (180C). Lightly grease a donut baking pan or a baking tray. In a large bowl, whisk together all the dry ingredients. In a medium bowl, mix together all the wet ingredients. Add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix.
Scoop the batter into a large Ziplock bag or medium piping bag. Pipe the batter into the donut pan, dividing it evenly among the 6 donut wells or pipe the batter into 6 rings. Bake for 10 to 12 minutes until the donuts appear raised and are lightly browned. Take out of the oven and cool for 5 minutes before removing the donuts and placing on a cooling rack.
For the glaze, add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick, add ½ of teaspoon non-dairy milk. Don't make the glaze too thin or else it will not set. Using a butter knife, spread the glaze on top of each donut. The glaze will set as it rests.