So I am going to come right out and admit that I didn't use my mixer to make these, but that is only because I was at my best friend Deborah's house for Christmas. I would have used my mixer, had i been at home. I stayed with her since there was nowhere for me to stay with family. I decided to make her donuts for breakfast one morning with my new donut maker I had purchased, but yet to use. She ate like 10-15 of them, even said these are good and then I told her that I used tofu as a substitute for eggs, you would have thought I said that there was cow manure in them the way she acted. I told her that she had to have known that they would be vegan if I was making them, she just shrugged and ate a few more. Here is what you need, and they really are good. The recipe makes about 30 mini donuts.1/2 cup of tofu or 2 eggs if not vegan
1 1/2 c. flour ( I prefer unbleached, but all she had was self-rising so I guess it doesn't matter what kind all that much.)
1/3 c cocoa
1/2 c. cane sugar
1/2 c. chocolate milk ( I used Silk dark chocolate almond milk)
a pinch of salt
1 tsp vanilla extract
2 tbs melted Earth Balance ( you can use butter if you desire)
blend tofu, sugar and vanilla until smooth. Add milk and melted butter, next add in the rest of the ingredients and blend until smooth.
Spoon into pre-heated donut maker. Cook according to donut maker directions. If you don't have a donut maker you can Grease a muffin tin and fill 2/3 full. Bake at 325 degrees for 8 minutes. Enjoy. You can do a glaze, but I personally don't think that you need the added sugar. This is of course where my mother and I would differ if you want a glaze mix together 1 cup of confectioners (powdered) sugar with 2 tbs of hot water. Drizzle glaze over each donut. Enjoy.
