Do you know how many grocery store bakeries make dairy free donuts? Zero, zilch, nada, that's how many. Unless there's a vegan bakery near by you will struggle to find dairy free donuts!
Because of this, last fall I bought these silicon doughnut pans from Amazon. (As of when I am writing this article, I am not receiving anything from Amazon if you purchase these pans... If they're even in stock! I just really like them!)
I chose silicon over metal because some people said it was easier to get the donuts out in one piece, which considering how I get the donuts out (peel the pan off the doughnut) the reviewers are probably on to something. I chose these ones because they had good reviews. Do note that these, and most doughnut pans, are smaller than you standard donuts, I think this is so they will bake through. But they're just the right size for a guilt-free (or less guilty anyway) snack!
Now that we have all that cleared away, let me give you one of our favorite doughnut recipes so far, Apple Cider Donuts! So tasty, lots of yummy spices, cinnamon and nutmeg, Yumm!
First thing, I'm not going to put the recipe here directly, it's not mine. I'm going to send you over to Sprinkle Some Sugar
for her recipe, so go over, take a look, then come back for my switch-ups and how I make it Dairy Free!
Oh good, you're back!
So I've tried lots of ways of dispensing the batter into the pans, just do it. Get a zipper-bag and snip the end, I promise it's worth it!!!
Also, just because you're using a silicon pan doesn't mean you can skip spraying it. SPRAY THE PAN WITH NON-STICK!!! Your future self will thank you!!!
I have found that because the pans are so floppy, I have the most luck putting them on a jelly-roll/cookie sheet when I bake them. I just worry they will dump all over my stove and make a huge mess!
DAIRY FREE
So the original recipe includes buttermilk. I switched it straight across with Almond milk, no problems! Buttermilk will be thicker and a bit acidic, so you could also use soy milk with a splash of lemon juice or vinegar too, or the splash of acid with the Almond milk, but I just put straight Almond and they were delicious and moist!
I've done two different things for the topping, either coconut oil and powdered sugar to make a glaze, or your diary free butter replacement of choice, melted and used the same as her regular butter. Both are delicious!
As always, don't forget the timer!!!
Oh, I almost forgot, if you just don't mix water into frozen apple concentrate, you basically have the same thing as the reduced apple cider/juice she uses in the recipe... saves so much time!
YUM! Enjoy!
