I apologize to anyone in advance that is on a diet. Or that hates peanut butter. (If you're allergic you can totally substitute any nut butter in these!) While these are baked, whole grain, vegan and oil free they are not FAT FREE or sugar free. But what the hell! They are delicious and I love them. So eat a salad for dinner and have a doughnut for dessert. (It all balances out in the end!)
I made these peanut butter doughnuts (or do you like to call them donuts?) two ways - some are dipped in peanut butter glaze and drizzled with chocolate. The other ones are dipped in chocolate glaze and drizzled (or more like poured..) with peanut butter glaze.
And while I'm a huge chocolate freak I have to admit that I really liked the ones dipped in peanut butter glaze and drizzled with chocolate best. I'll let you decide and tell me what you liked more.
These have a bit more of a tender crumb than my other doughnuts while they are warm but let them cool all the way down. Then they will have that perfect firm cakey texture that is so good in baked doughnuts.
If you eat them plain they definitely taste like peanut butter BUT it isn't a really in your face screaming peanut butter taste. If you like that taste then you will certainly want to use the peanut butter glaze and then drizzle with chocolate. (Or don't add any chocolate at all!)
Alright. Now go get your doughnut pans. Don't have one? I seriously think you should get one... but really if you don't have one you can use a mini muffin pan to make doughnut "holes". Or you can go buy one for under $10 at your local craft store (yeah! I found mine by the cake baking stuff at the craft store) or in some larger home stores. Or you can of course buy them online but then you have to wait. Don't wait. Make these.
Vegan Peanut Butter Doughnuts
makes 6 large doughnuts
- 1 & 1/4 cups whole wheat pastry flour or all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon fresh grated nutmeg
- 3/4 cup soymilk (or whatever non-dairy milk)
- 1/3 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped roasted peanuts + more for topping if desired
- 1/2 cup sifted powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 Tablespoons soy milk (or your favorite non-dairy milk)
peanut butter glaze:
- 2 Tablespoons peanut butter
- 1/2 cup sifted powdered sugar
- 1 Tablespoon soy milk (or your favorite non-dairy milk)
- a pinch of salt
Preheat oven to 350 degrees. Mix the peanut butter, vanilla extract and soy milk together in a small container and set aside.Sift together the flour, sugar, salt, baking powder and nutmeg into a large bowl.
Add the peanut butter/ soy milk mixture to the sifted dry mixture. Add in the chopped nuts and stir to combine. Do NOT overmix!!!!
Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut.
Bake for 10-12 minutes (if you want to test it insert a toothpick and pull it out. If there are a few crumbles of cake on it or it is clean that's fine. If it's gooey let them bake a little longer.) Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer.
Making the glazes - You can make both but you won't need that much glaze for 6 doughnuts. If making both I suggest cutting one of the recipes in half (like the chocolate if you want to do a chocolate drizzle after dipping them in peanut butter glaze) but if you don't mind having some leftover you can make the full batch. Whatever works best for you.
For both glaze recipes mix all of the ingredients on the list together in a small bowl. Add a bit of extra soy milk (or favorite non dairy milk) if you need to thin it out a bit.
Once the doughnuts have cooled slightly you can dip them into the glaze. Make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Let the glaze set for several minutes. Then take the other glaze (if desired) and drizzle it over top. Then you can top them with more chopped nuts.
Serve up with a big glass of non-dairy milk and enjoy!