Vegan Maple Cinnamon Roll Doughnuts, Garlic Basil Bread and Eggless Pasta

I made more doughnuts today using two vegan recipes. The outcome of one recipe was underwhelming, but the other was… godly. It was a variation of the tried and true baked cinnamon roll doughnut recipe I blogged about earlier, and are without question the best ringed creations I have made to date. Superior to the non-vegan version.

In a luck of the draw, the loaf of garlic basil bread that I improvised turned out perfect and fluffy. The pasta turned out swell too. I’ve included the recipes here. The doughnut recipe requires a doughnut pan, as the batter is too runny to hold its shape without assistance.

Baked Vegan Cinnamon Roll Maple Doughnuts Recipe

Stage One: The Cinnamon Topping

• 2 Tbsp Butter (Earth Balance Spread)
• 5 Tbsp Sugar
• 1 Tbsp Molasses
• 2 Tsp Cinnamon
• 1 Tsp Milk (Unsweetened Almond Milk)
• 1 Tsp Corn Starch (aka. Corn Flour)
• 1 Tsp Vanilla Extract

1. In a bowl, mix the sugar and the molasses to make brown sugar.
2. In a sauce pan, melt the butter. Once melted, add the sugar and all the other ingredients. Wait for it to bubble.
3. Once it bubbles, take it off the heat. Pour a teaspoon or two in the bottom of each doughnut mould.

Stage Two: The Doughnut Batter

• 1½ Cup All Purpose Flour
• ½ Cup Sugar
• ½ Cup Milk (Unsweetened Almond Milk)
• ¼ Cup Butter (Earth Balance Spread)
• ¼ Cup Unsweetened Apple Sauce
• 3 Tsp Baking Powder
• ¼ Tsp Salt
• ¼ Tsp Nutmeg

1. Melt the butter. In a small bowl, mix the melted butter with the apple sauce and milk.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
3. Add the contents of the small (wet ingredients) bowl into the larger (dry ingredients) bowl. Fold until just combined – you don’t want to overdo it.
4. Pour the batter into the doughnut moulds.
5. Bake at 350F. The doughnuts are ready when you push down on them and they inflate back to their old shape. Around 10-15 minutes.
6. Pull out the doughnuts and cool.

Stage Three: The Maple Frosting

• 2 Cup Icing Sugar
• ⅓ Cup Butter (Earth Balance Spread)
• ⅔ Cup Cream Cheese (Tofutti)
• 2 Tbsp Maple Syrup

1. Mix the ingredients until uniform.
2. I use wax paper to make a piping bag, then pipe it on top of the doughnuts.

Gluten-Free Version: Substitute the flour for all-purpose gluten-free flour. Also add 1 tsp of xantham gum to the dry mixture from stage two. I found that these needed to be left in the oven a few minutes longer as well.

Garlic Basil Bread (With Bread Machine)

• 3 Cup All Purpose Unbleached Flour
• 1 Cup Water
• ¼ Cup Vegetable Oil
• 1 Tbsp Sugar
• 1 Tbsp Salt
• 1 Tbsp Basil
• 1 Tbsp Garlic
• 2½ Tsp Yeast
• 1 Tsp Vinegar

1. Place ingredients in bread machine.
2. Set on the white bread mode and go.

Eggless Pasta (With Pasta Maker)

• ⅔ Cup Semolina Flour
• ⅓ Cup All Purpose Flour
• 1 Tbsp Oil
• 3+ Tbsp Water

1. Mix the flours.
2. Add the oil. Add water and knead until the pasta holds together. Split into two or three pieces and pass through the pasta maker.