I’m sure most of us have been on the quest for a healthier donut, but I am looking for a healthier vegan donut.  When a girl needs a donut, she needs a donut, so off to the kitchen for some experimenting.  Last week you may recall that I tried out a plant-based chocolate donut recipe.  Due to the fact that I don’t have a donut pan, I made a donut muffin hybrid.  Since last week I have researched that “duffin” is actually trademarked, so I now have two tasks in front of me today:  make an original flavored cake donut (I’m not the biggest chocolate fan) and give it a clever name.

One of of two isn’t bad, so here you go – I present the Original Donut Disc and it was delicious!  Recipe below:

Wet Ingredients:

1 cup cashew milk (you can use any nut based milk)

1 TSP Apple Cider Vinegar

1/2 cup Unsweetened Applesauce

1 TSP Vanilla Extract

1 TSP Coconut Oil (could totally be eliminated – I just wanted to try it)

1 TSP Lemon Juice

3 TBSP Maple Syrup

1/2 cup Light Brown Sugar

Dry Ingredients:

2 cups Whole Wheat Pastry Flour

1 TSP Cinnamon

1/2 TSP Baking Soda

1/2 TSP Baking Powder

1/2 TSP Salt

Mix wet and dry separately and then combine wet into dry.  Bake at 350 degrees for 15 minutes.  Once cool, glaze with a prepared icing of 1 cup powdered sugar, 1 TBSP maple syrup, 1 TBSP cashew milk and 1 TSP vanilla.

PS – accepting ideas for a better name than Donut Disc!