I'm alllllmost done with my January cashew obsession. It's actually not realllly my fault because the bulk cashew dispenser went a little crazy the other day and gave me half my body weight back in cashews. This would have been an appropriate situation to ask someone to help me put a good portion of them back into the container. But that involves speaking French. And I try to avoid that task. At all costs. Even for a 10 euro cashew price tag. Alors... cashew time?
This cake starts of with a cashew yogurt recipe, so it's kinda a multistep process... but for all those non-vegans out there, substituting in a normal yogurt is totally fine. I've wanted to make a yogurt cake for ages, but I've never found a good enough vegan yogurt recipe! And after I did indeed find the winning yogurt recipe, I decided further to try out my AWESOME doughnut pan that my sister bought me for Christmas! (Love yoooou.)
Also this recipe is kind of accidentally gluten free! I wanted to try more gluten free baking, and my mom even (ever so graciously) bought me xanthan gum after I whined about the price tag for a few weeks, but I was still weary of the GF baking and mixing of flours and what not. My savoury muffins with chickpea flour acted as a spring board into the pool of GF goodies... and kinda pushed me into trying out mixing random flours I found in my cupboard instead of running out to the store after I realized I was short on normal all purpose flour for this recipe.
So, in a (cashew) nutshell... these doughnuts are totally packed with odd and complicated ingredients... but work with me here and you'll either end up with an awesome batch of GF vegan baked doughnuts, or with some substitutions that hopefully yield a similar result!
Lemon Cashew "Yogurt" Baked Doughnuts - What you need:
- 1 cup cashew yogurt (see below)/1 cup plain yogurt
- 3/4 cup white rice flour
- 1/4 cup cornmeal
- 1/2 cup chickpea flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup apple sauce
- 2 flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons of warm water); for a non-vegan version, simply replace 2 eggs here
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- zest from one lemon
- optional toppings: lemon glaze (2 tablespoons lemon juice + 1 cup confectioner's sugar)
Note: if you're not going GF, my original recipe (before I realized that I was out of flour) was made with a traditional all purpose flour... stick to the basics if that's all you require!
To make the cashew yogurt (slightly adapted recipe from Green Kitchen Stories) you will need:
- 1 1/2 cups raw cashews, soaked overnight (or a minimum of 4 hours) in water
- 1 tablespoon lemon juice
- 2/3 cup water
- 3 dried dates, pitted and soaked (for around 15 minutes)
- 1/4 teaspoon good sea salt
- 1/2 teaspoon psyllium husk powder + 1/2 cup water
Lemon Cashew "Yogurt" Cake - What you do:
If you're using the homemade cashew yogurt, start off by rinsing off your cashews. Set aside.
Whisk together the psyllium powder and water, and blend until thick. (I did this in a food processor.)
In a food processor, combine the cashews, water, lemon juice, dates, and salt. Blend completely, scraping down the sides of the food processor as needed.
Add the psyllium "gel" back into the food processor with the rest of the ingredients and blend until completely smooth. Transfer the yogurt into another bowl or container and refrigerate for at least 15 minutes.
While the yogurt is chilling, start the doughnuts.
Preheat your oven to 180 degrees celsius (350F) and prepare a doughnut pan by greasing the sides with margarine or butter and dusting it with rice flour. (Alternatively, this recipe would be awesome as muffins or in a loaf pan.)
In a large bowl, stir together the flours, salt, and baking soda.
In another large bowl, whisk together the flax eggs, apple sauce, and sugar until well incorporated. Stir in the yogurt, oil, lemon juice, and lemon zest.
Add the dry mixture to the wet mixture and stir until just combined.
Spoon into the prepared doughnut pan using two small spoons. Smooth out the dough after you're finished filling the pans.
Bake for 18 minutes, or until an inserted toothpick comes out clean.
While baking, stir together 2 tablespoons of lemon juice with a cup of confectioner's sugar if you're making a glaze to go on top. Set aside.
Allow the doughnuts to cool for around 5 minutes after taking them out of the oven. Flip them out onto a cooling rack.
IF you want a thicker glaze on the top of your doughnuts, allow them to cool completely. If you want a thinner glaze that is slightly absorbed into the doughnut, dip them in the lemon glaze while still slightly warm. (I chose the second option!)
(This makes 10 doughnuts!!!)
These doughnuts aren't too sweet, and are perfectly complemented by the lemon glaze. I always get really excited when you can't tell that my baking is vegan - these doughnuts taste totally "normal"! The cornmeal does give it a slightly more texturized vibe, but it's still much more subtle than a cornbread.
Also, I can't stress to you guys enough how awesome this vegan yogurt recipe is! It worked perfectly in baked goods, and I used the leftovers to make a vegan tahini yogurt sauce by adding thyme, salt, and pepper, plus about a tablespoon of tahini, a tablespoon of olive oil, and the juice of a lemon. Nomtastic.
Baking soundtrack - Tunes to inspire your inner baker:
These guys are hilarious and awesome and make me smile. I would love to be friends with them. Plus, they're from Montreal. Represeeennntttt!!!