VEGAN OREO DONUTS

Hello everyone! It was my boyfriend,  Reece and I anniversary on the 9th of July and I obviously needed to make him something amazing for that day.  We are both vegan and loveeee to eat! I asked him what he wanted and he said donuts! Which gave me the grand idea to recreate the new Oreo donut the Tim Horton's just launched,  vegan style. Oreos are already vegan so it was pretty easy! I baked the donuts this time but with a different recipe.  They turned out amazing! I was super pleased with the results. It was a super easy recipe and they baked quick. Donuts at e my favourite.  I'm still reminiscing the vegan donuts at voodoo donuts in Portland.  After going there in May 2013 I was really inspired to come home and make my own! These are by far some of my best yet and I guarantee anyone would love these! As long as you have a sweet tooth because they are sweeetttt.  The coconut milk makes the perfect icing for them too. I hope you enjoy this recipe and I would love for people to share pictures of their donuts if they try this recipe! Leave it in the comments or message my Facebook page,

Happy baking!

Donut Recipe

2 cups flour + 1/4 cup extra flour for kneading and dusting 

2 teaspoons instant yeast

1/4 cup warm water

dash of salt

3 tablespoons sugar

1 teaspoon vanilla extract

1 tablespoon cocoa

2 tablespoons vegan margarine, melted

3/4 cup coconut milk

dash of salt

Icing Recipe

1/3 cup vegan becel margarine, melted *link attached

1 cup vegan powdered sugar

3 tablespoons coconut cream *thicker chunks in your can of coconut milk

*save some for the drizzle

2 rows of oreos crumbled for toppings

To start your dough recipe you will need a 1/4 cup of warm water with a dash of salt added to it. Sprinkle your 2 teaspoons of yeast over top of the warm water the allow to sit for 10 minutes. This gives you time to combine all your dry ingredients. You can add more cocoa if you want chocolate donuts. These just had a slight hint of chocolate in them with the amount I added. Thats what I was going for. Once your yeast is ready, create a hole in the middle of your dry mix. Add your yeast, coconut milk then margarine. Mix together well with a fork until dough is form then begin to knead and mix with your hands.

Knead your dough for 7 minutes. Rub a bit of margarine inside the bowl your dough is in so it doesn't stick and cover with a clean dish cloth and allow to rise at room temperature for at least a half hour. The longer you let it rise the more donuts you will get out of it!

While your dough is rising you can make your icing!

First step is to melt your margarine. Keep in mind that becel margarine is WAYYY lighter then regular original earth balance which is what I normally use. This made a really nice butter cream frosting! You MUST add the coconut cream to get the right consistency though. My icing was very thin before I added that but afterwards it was the PERFECT icing. I highly recommend using becel vegan margarine for your icings(especially butter cream ones) but just try and keep in mind you will need a vegan thickener. Other examples of thickeners are mashed bananas, natural agar agar and ground flax seeds.   

Gradually add your vegan powdered sugar while using a mixer. Mix constantly while adding. Once your sugar and margarine is mixed together well add your coconut cream. Continue to mix until desired consistency. I mixed mine for about 5 minutes.  Once it's finished place it in your fridge with a lid. 

NOW, your dough has risen for a half hour or more and you need to preheat your oven to 325 F. 

Knead your dough on a clean, lightly floured surface on your counter or table. You'll need to knead it for about another 10 minutes. Keep adding flour as needed to your surface. Rub vegetable oil all over your baking tray. Begin to roll out your dough with a lightly floured rolling pin. Keep rolling until the dough is a 1/4" inch thick.

Using either a donut cutter or a knife begin to cut out even shapes of your dough and place on lightly oiled baking tray.

 Repeat until all your dough is used. Once they are all ready, rub a little vegetable oil on top of the donuts and throw into your heated oven. Bake for 8-10 minutes. Take out and allow to cool.

Allow to cool for at least 10-15 minutes before icing or your icing will just melt off because it's wayy too hot. Take your icing out of the fridge now so its not to hard to spread on the donuts.

Crumble up two rows of oreos in a bowl.

This will be for sprinkling on top of the icing. Begin to spread icing on all your donuts. Try to make sure you will have enough icing left for the drizzle on top of the oreos but if you don't just break the icing recipe here down into a 1/4 recipe and use that! Once all your donuts have icing on them begin to sprinkle oreos all over them. A lot of the oreo crumbles will probably fall onto the plate. I just kept scraping them all off and sprinkling them until it all stuck to the donuts. Once you've covered all your donuts add a light drizzle of icing over top of them all. This is the last step but MOST CRUCIAL ONE. It really does make the donut. These will last in your fridge for up to 5 days. These are some of the best donuts I've ever made and I hope you like them :)

VEGAN DOUBLE CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING

Valentines day is kinda dorky but it gives me a reason to bake something good. This valentines day I decided to bake some cupcakes. AS PER USUAL. Because I am a cupcake fanatic if you haven't already noticed. This was my first attempt at buttercream frosting and I was soooo pleased! I need to get a good icing bag to make my cupcakes look professional now. This icing is the perfect recipe for decorative cakes or any baked good. I added some beet powder to make the icing pink for valentines. Its a great natural way to color your food and its good for you! Vegan food coloring is seriously hard to find in Victoria. The double chocolate cupcakes were an extra sweet treat for my boyfriend for Valentines. Although I think its kind of silly for everyone to celebrate their relationships on one day, I loveeee hearts, flowers, the colors pink and red because they are cute everyday of the year... Just like my boyfriend hehe. Anyways, these are some seriously sweet cupcakes so if you have a sweet tooth or you're a lover of chocolate you will loveee this. It has alot more sugar than my baked goods usually do but whatever! Its valentines day, celebrate with some sugar. 

VEGAN DOUBLE CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING

Cupcake recipe
1 1/2 cups unbleached organic white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of sea salt
3 tablespoons cocoa powder
1/3 cup of Enjoy Life vegan mega chocolate chunks (link attached)
1/4 cup earth balance, melted
1/2 cup turbinado sugar
1 teaspoon vanilla
1 cup everland organic coconut milk  (link attached)       


Buttercream frosting recipe
1/2 cup earth balance, melted
2 cups wholesomesweeteners organic powdered sugar (link attached)
1 tablespoon vanilla extract
1 1/2 teaspoons beet powder

Steps

Makes 12

Preheat your oven to 350F. In a large bowl begin by adding all your dry ingredients. Flour through chocolate chips. Stir together all the ingredients well with a fork. Make sure there is no lumps in the mixture. In a medium sized bowl combine your butter, sugar, vanilla and coconut milk. Stir together well with a fork until everything is well combined. Make a well in the middle of your dry mix to add the wet mix too. Pour the wet mix in, stirring while combining. You should be using a large spoon to mix it now or an electric mixer. Once all ingredients are well combined it should be like the consistency of pancake batter. Prepare a muffin baking tray with either liners or oiled. Take one big spoon full and place into a muffin slot. The batter should be about 2/3 full. Repeat 12 times and place in the oven. Bake for 18 minutes. 

Once your cupcakes are ready take them out of the oven. You can stab them with a toothpick to make sure they are done but mine were perfect after 18 minutes. Remove from tray and place on a large plate to cool down. Time for frosting!!

To make the frosting you'll need an electric mixer. I have an old handheld one and it worked perfect! First you'll want to melt your butter. Add your melted butter to a medium sized bowl. Add your vanilla. Begin to add your powdered sugar, 1/2 cup at a time. Start to mix it using your mixer and continue to add the rest of your sugar while mixing it.

 Keep beating your frosting for 4 minutes. It should be a good, thick, creamy texture by now. If its not, keep mixing. If its too thick you can add some coconut milk 1 teaspoon at a time. Once the consistency is right you can sprinkle in your beet powder. Continue mixing while adding the powder. Beat for another 2 minutes. 

Once all your beet powder is well combined and your icing is a nice pink color you can throw it in the fridge. If you are using an icing bag, place your icing into the bag then place it in the fridge until your cupcakes are ready to be frosted. Allow your cupcakes to cool for 10-15 minutes before icing them. This should make the perfect amount of frosting for this recipe. Ice your cupcakes then serve! These will rock your world.