I’m a fiend for kitchen gadgets, especially baking gadgets that give me yet another way to make my favorite high-carb goodies. Since I’m not big on frying, I adore my Wilton Doughnut Pans which give me the ability to make a dozen doughnuts in the oven — no messy hot oil required. Adding Chinese 5-spice powder to my doughnut batter lends an unusual and welcome flavor you just can’t find in a doughnut shop.
Baked 5-Spice Vegan Doughnuts
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/4 tsp salt
- 1 teaspoon Chinese 5-spice powder
- 1/2 cup plain soymilk
- 1/2 teaspoon apple cider vinegar
- Prepared Ener-G for equivalent of 1 egg
- 1/4 cup vegan butter
- 1 teaspoon pure vanilla extract
- Superfine sugar for sprinkling
- Preheat oven to 350 degrees F. and spray two 6-count doughnut pans with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and 5-spice.
- In a small saucepan over medium-low heat, combine soymilk, vinegar, egg substitute, and butter. Cook, stirring often, to melt butter. Do not overheat.
- Add soymilk mixture to flour mixture and stir until ingredients are just combined.
- Divide dough among doughnut molds.
- Bake for 12 to 14 minutes or until a cake tester comes out clean.
- Invert pans over a wire rack.
- Sprinkle with superfine sugar or allow them to cool and drizzle with your favorite vegan glaze.