1 1/2cupvegan butter milk1 1/2 cup milk + 1 tbsp apple cider vinegar
1 1/2tbspbaking powder
2flax eggs2 tbsp ground flax + 6 tbsp water
3tbspmelted vegan butter
1 1/2cupbrown sugar
1tspvanilla extract
icing: 2 cups icing sugar + 1/4 cup water
Instructions
Make vegan buttermilk by combining apple cider vinegar and non-dairy milk. Let this mixture sit for about 10 minutes to curdle. Then add your flax egg, melted butter and vanilla extract.
In another bowl mix flour, baking powder, cacao and sugar. Set aside.
Create a well in the centre of the flour mixture and pour your wet ingredients in. With a baking spatula fold until just combined.
We used a cake-pop maker. Added enough batter to each mould and baking for about 6 minutes or until golden brown. If you do not have a cake-pop maker you can use your oven. Add about 1 tbsp of the mixture to a small muffin tin. Repeat until all the dough is used up. Bake in an oven heated at 350F for 9-10 minutes.
Remove donuts and allow to cool on a wire rack completely.
While they are cooling you can make your glaze. To make the glaze combine icing sugar with water. Whisk until all combined. You want a thick consistency, just a bit thinner than molasses. This will allow it to really stick to the donuts.
Once the donuts are cooled entirely dip each one in the glaze and return to the rack for it to harden. Ensure that you have something under your rack as it will drip and be a bit messy!