So, like promised (to really only myself, but it's fine), I am holding a vegan vs non-vegan baked doughnuts challenge! Perhaps it's only an excuse to continuously eat small baked desserts, but I prefer to think of it more like an experiment.
I made these doughnuts the other day, but in a vegan version. This week the cashew milk, apple sauce, and vegan margarine have been replaced with milk, an egg, and butter.
People aaallllwwwaaayyysss ask me why I try and be weird and vegan-ize everything even though I'm only a vegetarian, not a vegan. Well, gosh, I wish I had better answers for them, but typically I actually just like trying to bake with non-traditional ingredients. I can (and sometimes do!) make traditional desserts. And they're all good and fun. I definitely drink milk in my coffee and cereal, I eat cheese (like, errday), and I also eat eggs. But, it's fun for me. Being weird is ok. And, also, it doesn't hurt to try and add more variety to what's going on in the baking world... vegans need recipes, too!
My sister questioned the quality of my vegan baked doughnut holes (even though there was a mutual agreement that they were totally delightful), so, just for curiosity's sake I made the exact same recipe, but with the aforementioned changes to see how the doughnut holes turned out!
The recipe is exactly the same as these doughnut holes... so I'm not gonna type everything out again.
Basically the changes are as follows:
- 1/4 cup apple sauce = 1 egg
- 1/2 cup cashew milk = 1/2 cup milk (the moo kind!)
- vegan margarine = butter
And the method of putting everything together is also the same!
You beat the butter and sugar together, then add milk and the egg. Next add the salt and baking powder. After all those ingredients are all incorporated, stir in the flour.
Pipe out some doughnut holes (I, again, used muffin pans) and bake for 15 minutes in a 160 celsius degree oven.
While you're waiting, prep the cinnamon and sugar mix!
Cool the doughnuts before dousing them in butter and sugar!
So, the non-vegan doughnuts definitely turned out more cake-like. I'm guessing this is due to the fact that cashew milk (at least the way I make it... 1:1 ratio cashew to water) is heavier than normal milk. They look even less like doughnut holes now : /... perhaps I really should invest in a doughnut mould!
Anyway, next step: butter, sugar, and cinnamon!
They were still delicious! And, this was staying true to the original recipe that I first vegan-ized from... so it works either way!
That being said, the vegan ones have cashew milk in them... and I have absolutely the weirdest addiction to anything baked with cashew milk... so I don't know... I only ate 2 of the non-vegan version, while I ate 5 (shhh...) of the vegan version... ahhh! I may have to say vegan has my vote!
But, even more importantly than the "winner vs loser" of my baked doughnut hole experiment is that vegan baking is truly less scary than a lot of people think! If there is only one egg in a recipe - add 1/4 cup apple sauce! If you see milk... choose your favourite non-dairy milk.
Anyway. It's fun. Doughnut holes are cool. Let's just eat?
Baking soundtrack - Tunes to inspire your inner baker:
These guys are AWESOME and from the same city that THE Swede is from! I said whhhaaat?
And now let's end with a creepy picture of my hand. :D