Last week Ottawa had its first “Tour La Nuit” as part of Capital Velofest (Bikefest for you anglophones). Tour La Nuit was basically an hour-long evening bike ride with a bunch of major roads in Ottawa closed to cars so the cyclists could take over. I went with my friends Magi and Krishna (and their three terriers who love riding in a bike trailer!) and since they were good enough to pick up my ride pennant for me, I made some donuts for us all to eat before the ride (well, for the humans to eat, anyway.)
I baked the donuts in my handy donut pan, which meant, as the Man of Science pointed out, they were basically just pieces of cake with holes in them. However, the pan gives them do a nice firm edge all around them and their cuteness can not be underestimated. Plus, if you use the right recipe (hold tight for that) the cakey part of the donuts will turn out dense and not overly sweet, and the frosting will add the perfect sugary compliment. Listen to me, going all Food Network on you. Really all you need to know is that these are VEGAN CHOCOLATE DONUTS! Make them. That is all.
Chocolate Baked Donuts
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup soymilk
- 1 tsp apple cider vinegar
- Egg replacer for 1 egg (normally I use ground flax seeds, but I was out. I used Ener-G instead)
- 4 tbsp vegan margarine
Preheat oven to 350 degrees.
Sift flour, cocoa powder, and baking powder into a large bowl. Stir in sugar and salt.
Over medium-low heat, combine all other ingredients, stirring gently until the margarine has melted and everything is smoothly combined.
Mix wet ingredients into dry, don’t over mix.
Pour batter into lightly greased donut pan. Working with a donut pan takes a bit of practice, but the most important thing is to ensure that the dough is distributed evenly around the ring, otherwise you’ll have wonky donuts that are thicker on one side.
Bake for 10-12 minutes until donuts spring back when you poke them.
I put quite a bit of batter in the pan for each donut, and ended up with 8 donuts total. I think I might have been able to get 12 if I’d been more conservative with the dough.
For the frosting I melted about a 1/2 cup of vegan chocolate chips with one tablespoon of coconut oil and dunked the top of each donut in that mixture, then let them sit on a sheet of parchment paper until the frosting cooled enough to be solid, not sticky. If you want to add sprinkles (like some kind of overachiever) then you’ll want to do that before the frosting cools.
Some Notes (Ottawa Edition):
- Ottawa people who want to know where I got my donut pan (and there are many of you apparently, judging from Twitter messages) can go find your own at Kitchenalia in Westboro. It’s one of my favourite kitchen shops in the city, even though the service is a bit snotty. I’m willing to overlook that because the store is so well stocked.
- The other thing I’ve gotten a few questions about lately is where to find pre-made seitan in Ottawa. I’ve never bought the pre-made stuff, since I usually make my own (using the Vegan With a Vengeance recipe). But I do want to report that I saw pre-made, unflavoured seitan (by the Noble Bean company) at both the Wheat Berry and at Market Organics.
- Hey, do you live in Ottawa and like Punk Rock? Then you want to check out The Ottawa Explosion this coming weekend. Four days of awesome bands (like The White Wires, Statues, The Johnnies, Zebrassieres, The Visitors, and so many more) and fun with lots of good people and lots of good beer.
My name is Jennifer and I am the head cook here at It Ain’t Meat, Babe. I was born and raised in Ontario, Canada, but did a lot of traveling in my early life. I developed a passion for cooking a couple of years ago when I started to get more into healthy nutrition due to suffering from chronic, antibiotic-induced gut inflammation. Shortly after my diagnose, I decided to try cutting meat entirely out of my diet – and succeeded. I’ve been living without it ever since. And I’m the biggest fan of OZ (Australia)!