Little. Yellow. Different.

If someone asks me what I want for Christmas or my Birthday or other gift giving occasion, I always try to be pretty specific in my response. I used to try and go the modest route, insisting I didn't need anything or would enjoy anything. Both of which are generally true. But eventually, in my wise old age, I've discovered that the chances of receiving something awesome increase dramatically if I actually ask for what I want. Which is how I ended up with a mini-donut pan for Christmas; it is undeniable in it's awesomeness.

Since December I've been perfecting my mini-donut skills with several test batches. Tweaking little things here and there, taste testing for quality control though the whole ordeal. Practice makes perfect, right?

I think this batch was a great success. Here's the naked donuts, removed from the baking pan, cooling on a rack.


Once the donuts are all baked up, out of the oven, and cooled, I go to town with the chocolate glaze.


Some with nuts too!


And just to be sassy, some get zebra stripes.


These little guys have the texture of a nice cake donut, very reminiscent of the hostess mini donuts that come 6 to a cellophane pack. Except without all the chemical crap.

This recipe was inspired by and modified from the one on VeganYumYum.

Plain Cake Donuts!
Makes 2 dozen.

Sift together:
1 1/4 cups flour
1/3 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt
little pinch of nutmeg

Mix in a measuring cup:
2/3 cup soymilk or almond milk
1/2 tsp apple cider vinegar
5 Tbs canola oil
3 Tbs soy yogurt (or egg replacer of choice)
1/2 tsp vanilla

Mix wet with dry to form a thick batter/smooth dough. Spoon into ungreased mini-donut pan. Bake 12 minutes at 350 degrees. Let cool, frost, eat!

My pan has only 12 spaces, so I wipe it out after the first round before baking the rest.

If you don't have a mini donut pan, you can make a pretty decent "donut holes" in a mini muffin pan.