VEGNEWS.COM^ VegNews 61
of fudge. Cover tightly with foil and
refrigerate for 8 hours or overnight.
Bring to room temperature and cut
into 2-inch squares to serve.
Iced Gingerbread
Doughnuts
The warming spices of these tender
doughnuts embody the flavors of the
season. Pair with bergamot-infused
Earl Grey tea for an elevated
dessert experience.
Makes 12
For the doughnuts:
2 2 / 3 cups gluten-free baking flour
2 / 3 cup sugar
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon salt
1 cup water
1 / 4 cup canola oil
3 tablespoons molasses
1 / 4 cup apple cider vinegar
1 teaspoon vanilla extract
For the icing:
1 1 / 2 cups powdered sugar
2 tablespoons water
- Preheat oven to 375 degrees. Lightly
grease two doughnut pans. - In a large bowl, whisk flour, sugar,
baking soda, nutmeg, ginger, cinnamon,
and salt. In a medium bowl, whisk water,
oil, molasses, vinegar, and vanilla. Add
wet mixture to dry and whisk until just
combined, being careful not to overmix. - Using a pastry bag or plastic bag with
one tip cut, pipe batter into prepared
doughnut pans. Bake for 10 to 12 minutes,
remove from oven, and let sit 5 minutes
before unmolding. - For the icing, in a small bowl, whisk
powdered sugar and water until smooth,
adding more water, 1 teaspoon at a
time, if needed. Drizzle icing over tops of
doughnuts before serving.
Chloe Coscarelli (chefchloe.com) is
an award-winning vegan chef, television
personality, and best-selling cookbook author.