Vegan Sticky Toffee Doughnuts
Freshly made doughnuts are the ultimate treat. These vegan sticky toffee doughnuts are the best weekend or coffee morning indulgence - share these with friends and family and you'll be their favourite person for a long long time.
Equipment
- Doughnut Maker (I used Tefal)
- High speed blender or food processor
Ingredients
For the Doughnuts
- 30 g Dates Stoned and chopped
- 40 g Hot black tea
- 1/4 tsp Bicarbonate of soda
- 90 g Plain flour
- 40 g Cornflour
- 1 tsp Baking Powder
- 50 g Soft light brown sugar
- 1 tsp Cocoa
- 80 ml Plant milk (I used unsweetened soya milk)
- 3 tbsp Aquafaba (liquid drained from a tin of chickpeas)
- 1 tsp Good quality vanilla extract
- 2 tsp Golden syrup
- 1 tbsp Vegan butter Melted
For the glaze
- 50 g Soft light brown sugar
- 2 tbsp Vegan butter
- 100 g Icing sugar
For the crumble topping (optional)
- 25 g Plain flour
- 10 g Soft light brown sugar
- 10 g Vegan butter
- 5 g Golden syrup
- 10 g Rolled oats
Instructions
For the doughnuts
- Soak the dates in the tea along with the bicarbonate of soda for 10 minutes.
- Put in a high speed blender with the plant milk, aquafaba, vanilla extract, golden syrup and vegan butter. Blend until the nearly smooth and the dates are just tiny pieces.
- In a large bowl or jug, sift and mix the dry doughnut ingredients together.
- Gently mix the wet ingredients into the dry ingredients. Leave to stand for 10 minutes.
- Heat up your mini doughnut pan (I use a Tefal).
- Pour the doughnut mixture to the top of each hole, close and cook until golden brown on both sides.
- Transfer the cooked doughnuts to a wire rack.
For the glaze
- Melt the vegan butter and sugar together until the sugar has dissolved and is no longer grainy (you can do this in a heatproof jug in the microwave). Add the plant milk, icing sugar and cocoa powder and mix until smooth.
For the crumble topping
- Rub the flour and vegan butter together until the mixture resembles fine bread crumbs. Then mix in the brown sugar, oats and golden syrup. Cook in a heavy based frying pan for 5-10 mins, whilst stirring until the mixture is golden. Be careful not to burn or this mixture will become bitter.
- Using a pastry brush (I prefer silicone) brush the glaze over the top of the doughnuts. After 5 minutes turn the doughnuts over and glaze the tops again (so that both sides of each doughnut are now glazed). If using the crumble topping add it to each doughnut as you finish glazing that particular doughnut so that the topping sticks.
- Serve immediately. Makes roughly 18 mini doughnuts. Best eaten same day.