Korea’s delivery system is like nothing I’ve ever experienced. I’m usually not bad at staying one step ahead of the game in terms of organising but I failed this time around and forgot to stock up on a few key ingredients. I found myself ordering stuff late into the night the day before baking day but (very luckily) I can do that here! I threw the things I needed into my cart but in order to reach the minimum for free shipping I had to spend a few extra dollars and so finally decided to get the one thing that’s been on my wish lift for what seems like forever – a donut tin!
I received all my items in a timely manner the next morning and set aside my new silicone donut tray for a rainy day. Today is that rainy day so I whipped it out and started scouring through recipes. I’ve never made donuts before but I have eaten a lot of vegan and gluten free versions. In Korea, they tend to be dry, crumbly, and completely lack flavour and toppings. The absolute best donuts I’ve had is at Cartem’s in Vancouver. Their donuts are loved by everyone it seems! They’ve really nailed the perfect balance between fluffy, moist, and rich. Even my meat and gluten loving brother loved their vegan and gluten free ones.
My perfect donut as a kid (to put this into perspective for any Canadians out there) was always the sour cream glazed from Tim Hortons. Rich, moist, and just as a true cake donut should be. I can still remember what those taste like and with Cartems as reminder for what a good donut should be, I can begin to try to make my own!
Today I started with a very simple and healthy recipe from The Vegan Cookie Fairy. I had all these ingredients on hand and I only made very few simple replacements.
The ingredients are:
- 250g (1 + 2/3 cups) plain GF flour
- 100g (1/2) cup brown sugar
- 1 tsp baking powder
- 1 tbsp organic ground flaxseed
- 250ml (1 cup) soy or almond milk
- 1 tsp vanilla essence
- 60ml (1/4 cup) coconut oil, melted
Incredibly simple to throw together these only take 18 minutes to bake as well! As for frosting, I wanted to keep it refined sugar free (as I swapped out coconut sugar with brown sugar for the batter) so I opted to just use straight up maple butter! The consistently is absolutely perfect as a donut glaze. Just to jazz things up a bit I did dash on some sprinkles because I rarely get an opportunity to use them.
The donuts are definitely yummy – moist and rich and are similar to the baked donuts that I’ve had. They’re also not too sweet which I appreciate. They had an odd aftertaste which was definitely due to the gluten free flour blend I used. Otherwise they were really yummy and the ease of throwing these together make me appreciate this recipe all the more! Healthy and yummy donuts for the win!
I am definitely going to up my donut game now that I know how simple the baked version are to make! 🙂