Happy National Donut Day, everybody!
I've decided to spoil all of you with a donut recipe adapted specifically for all of you vegan Vinglers out there. Introducing the Vegan Samoa Donut, a cake donut inspired by the Girl Scout cookie that is dipped halfway into chocolate and topped with caramel, shredded coconut, and chocolate drizzle.
If you're anything like me, you probably just got up from your computer and did something like this:
So without further ado, I present to you the veganized Samoa Donut. Happy baking!
Vegan Samoa Donuts
MAKES 18 DONUTS
For the Donuts -
2 cups flour
2 tablespoons baking powder
1 cup sugar
1/4 teaspoon salt
3 tablespoons melted Earth Balance (What on Earth is Earth Balance?)
1 cup non-dairy milk of choice
2 eggs worth of Ener-G Egg Replacer (What is Ener-G Egg Replacer?)
**You'll also need a donut pan, so if you don't have one yet, head out and get one. They're a really great investment, and I promise you'll be using yours again and again.
For the Toppings -
1 package shredded coconut
1 batch of vegan caramel sauce (You can use the recipe detailed in my Vegan Turtle Cheesecake recipe card.)
1 package vegan chocolate chips (I use Ghiradelli because it's usually easiest to find, but I've heard Enjoy Life brand is a good vegan variety too.)
2 plastic sandwich bags or piping bags.
1) First, set your oven to 350 degrees, then mix your donut ingredients thoroughly in a large bowl. Fill your donut pan to almost the top with it, and cook the donuts for 15-25 minutes or until they are a nice yellowish golden color and fluffy. Next, set them aside to cool for ten minutes.
2) Prepare your melted chocolate and, with either some tongs or your fingers, dip the lower half of each of your donuts in the chocolate. Make sure to get an even coating, then set on some parchment paper to firm up.
3) Reduce your oven to 325 degrees, and spread your coconut out in a single layer on a large cookie sheet. Toast it for 7 - 8 minutes, stir, and then put it back in for another 3 - 4 minutes.
4) Once your coconut has toasted, take the coconut out, and gently mix in the caramel sauce. Top each donut with the coconut and caramel mixture.
5) Next, put some more melted chocolate in a ziplock bag, and cut off a tiny corner of it. Your last step is to make chocolate 'ribbons' by squeezing it out of the bag as you pass over each donut.