- 1 cup whole wheat pastry flour or regular flour
- ¼ cup cocoa or carob powder*
- 1 ½ tsp egg replacer, mixed with 2 tbsp warm water
- ½ tsp baking soda
- ½ cup brown sugar
- 3-4 tbsp oil or melted butter
- ½ cup buttermilk
- 1 tsp vanilla extra
Method:-
- Heat oven to 325F. Coat donut pan with cooking spray.
- Whisk together all of the dry ingredients in a medium-sized mixing bowl.
- In a separate bowl, beat the egg replacer mixture, oil (butter), vanilla, and buttermilk until smooth. Add milk mixture to flour mixture; whisk until blended.
- Spoon batter to the donut pan, about 2/3 full. Smooth tops. Bake at 325 F for 12 to 13 minutes.
- Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool.
- Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.
Notes:-
- If you prefer, you can just make plain donuts with adding carob powder.
- These donuts are very moisture and soft. If you do not have a donut pan, just bake them in small cups.
