Why has it been over 2 years since I last made a doughnut recipe for the blog!?
My last doughnut recipe was in April of 2015 and it happens to be the last recipe I wrote before going on my 1 and a half year hiatus. Huh, perhaps I have answered my own question as to why there has been such a doughnut drought up in here as of late.
But fear not my darling friends; that is all about to change!
I have returned with doughnuts and this recipe is possible my favorite one so far. These vegan Maple Bacon Doughnuts are everything you would hope a morning pastry to be: soft, sweet, salty, and seasoned to perfection!
Let’s take a closer look.
We’ll start with this coconut bacon.
A few weeks back we talked about bacon on the blog and all the wonderful ways you can eat bacon as a vegan. Among the many foods that can substitute for bacon is coconut chips. Coconut makes a great bacon choice where you need a thin, crispy, bacon-y alternative. Coconut works best when replicating bacon bits or bacon-kissed pastries. It absorbs the flavors of liquid smoke and maple syrup and crisps up perfectly.
For these doughnuts, coconut is definitely my bacon of choice.
I also baked these doughnuts, rather than frying, using my favorite doughnut pan. Baked doughnuts are quick and simple and a much healthier alternative to their fried friends.
Then to finish off the doughnut, I use a simple maple glaze made from powdered sugar and maple syrup giving it a warm finish with the perfect sweet and salty bite.
Oh doughnut, it’s so good to have you back on the blog.
- Maple Doughnuts
- ½ cup soy milk
- ½ teaspoon apple cider vinegar
- 1¼ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegan sour cream
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- Preheat the oven to 325.
- In a small bowl combine soy sauce, maple syrup, liquid smoke, and salt. Place coconut chips in a larger bowl and toss with maple syrup/soy sauce mixture.
- Lay in a single layer on a baking sheet and bake for 15-20 minutes, stirring occasionally. Keep a close eye on the coconut to prevent burning. Remove from oven and set aside to let cool while make the doughnuts.
- Turn oven up to 350 degrees. F. Grease two doughnut pans. In a small bowl whisk together soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
- Add brown and white sugar, sour cream, oil, and vanilla to soy milk mixture. Whisk together.
- Slowly pour wet ingredients into the dry. Mix together until a uniform batter has formed.
- With a piping bag, pipe the batter into prepared doughnut pans so they they are about ⅔rd full, each. Bake for 12-15 minutes.
- Remove from oven and let cool for 10 minutes before flipping out onto cooling racks to let doughnuts completely cool.
- While doughnuts are cooling, mix together the ingredients for the glaze. Add maple syrup slowly until the glaze is pourable but still thick.
- Dip doughnuts into glaze and top immediately with coconut bacon.
- Serve immediately or store in an airtight container for up to 3 days.
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