These Pumpkin Cake Donuts are the perfect compromise for a no-fry donut that tastes like it was fried. It's rolled in melted vegan butter, than cinnamon sugar, which gives it that donut flavor.
BUT, it's a creamed cake batter that gets all it's fluffiness and soft texture from creaming vegan butter and sugar together rather than proofing and frying dough. I love these for the fall time, and they are a crowd favorite, too.
Notes and Tips:
Metal Mold Size and Shape: You may use whatever metal baking mold you'd like for these cakes; just make sure they are greased well. I would recommend keeping the cakes rather short (1-1.5 inches tall). I have also found that donut molds with holes in the middle can tear or rip the cakes easily. Just note that, whichever mold you use, based on size, baking time will differ. Look for the cakes to spring back when poked and to be very lightly golden on the rim to ensure they're fully baked.
Whipping the Butter and the Sugar: What makes these cakes so donut-like, light, fluffy, and soft is the air you whip into the sugar and butter as you cream them together. This takes time, but it is so worth it. With a handheld mixer, I found it took about 10 minutes of whipping, including mixing in the pumpkin puree.
Rolling the Donuts: After baking, leave them to set in the pan for about 15 minutes. Then, dip in melted butter (which makes it taste like a fried donut) and roll in cinnamon sugar. Then I leave them on a wire rack with a silicone baking mat underneath to cool completely and let the melted vegan butter solidify the cinnamon sugar.
Count: I was able to get 8 large donuts (baked in a jumbo muffin tin), and 9 mini donuts (baked in a mini muffin tin). Depending on the size you choose, you will get less or more servings. If you are looking to feed a crowd, you may double the recipe, but for 10 servings, this recipe is perfect, especially for folks who prefer different sizes for dessert.
Vegan Pumpkin Cake Donuts
Ingredients
Equipment
Method
- Melt the vegan butter in the microwave. This butter will be used for greasing the muffin tins and for coating the baked cakes.~1 stick Vegan Butter
- Combine the sugar and cinnamon in a bowl. Set aside until ready to roll and top the cakes.1/2 cup Granulated Sugar, 1 1/2 tsps. Cinnamon
- Preheat the oven to 325 degrees F. Butter/ Grease your tins. You can use muffin tins or other small metal molds of your choosing. I would not use molds with holes, as these cakes are delicate and will tear easily. Just note that baking time may vary depending on the size and depth of your molds.
- Combine the plant milk and apple cider vinegar. Set aside.74 grams Plant Milk, 6 grams Apple Cider Vinegar
- In the bowl of a stand mixer, or with a handheld mixer, whip the Sugar, Salt, and Vegan Butter until very light and fluffy, about 10 minutes. These cakes are magical, but magic takes time, so be patient. Make sure to stop the mixer and scrape down the sides; you want the mixture to be fully mixed.1/4 tsp. Fine Salt, 57 grams Vegan Butter, 106 grams Granulated Sugar
- Add in a third of the pumpkin puree. Whip until fully combined. Scrape down the sides, then add in another third of the pumpkin puree. Whip again until fully combined. Add the last thrid, and whip again. Whip down the sides.66 grams Pumpkin Puree
- Add the Vanilla extract, pumpkin pie spice, and nutmeg, and whip the mixture again.1/4 tsp. Nutmeg, 1/2 tsp. Vanilla Extract, 1/8 tsp. Pumpkin Pie Spice
- Sift and combine all the dry ingredients in a separate bowl.145 grams All-Purpose Flour, 1 1/4 tsps. Baking Powder, 1/4 tsp. Baking Soda
- Add one-third of the dry ingredients; mix until just combined. Add half of the plant milk mixture to the butter mixture. Whip until just combined. Add in another third of the dry. Mix again.Add the rest of the milk mixture, then whip until just combined. Finally, add the rest of the dry mix and whip until just combined. Lastly, fold the batter a few times to make sure it's fully incorporated.
- Place batter into a piping bag. This is optional but is really helpful in filling the little tins and molds.
- Pipe the batter into greased tins. These rise minimally in the oven, but I still recommend piping your batter no more than 1 inch to 1.5 inches high.
- Bake the petit cakes for 15-20 minutes, or until they are slightly golden and spring back when poked with your finger.
- While still warm, about 15 minutes after you took them out of the oven, unmold your petit cakes and dip in melted butter, then in the cinnamon sugar mixture. Set aside to cool and enjoy!
