Ingredients:
1 1/2 cups granulated beet sugar ( you can use unrefined brown, too)
3 teaspoons Ener-G Egg Substitute, mixed with 4 tbsp water ( equivalent of 2 eggs)
4 tablespoons non-hydrogenated vegan margarine or 4 tablespoons light vegetable oil
4 ounces unsweetened baking chocolate
1 1/2 teaspoons pure vanilla extract
1 cup soymilk, mixed with
1 teaspoon white vinegar
3 1/2 cups unbleached flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Beat the egg replacer and sugar together until creamy in consistency.
Melt the margarine and chocolate together in a small saucepan over low heat.
Beat into the sugar mixture until well combined.
Combine the soy milk, vinegar and vanilla.
Stir this into the sugar/chocolate mixture.
In another bowl, combine the flour, baking powder, baking soda and salt.
Stir this into the liquid mixture until it forms a dough.
Chill this for about 1/2 hour to make it easier to handle.
Roll 1/2 the dough out onto a lightly floured board to a 1/2″ thickness.
Cut out the doughnuts with a 3″ diameter doughnut cutter (or regular, round cookie cutter).
Let them rest for about 10 minutes before frying.
Repeat with the rest of the dough.
Deep fry in hot oil for about 90 seconds each, turning every 15 seconds.
Remove from the hot oil and allow them to drain on paper towels.
Cool, and ice, glaze or sprinkle with powdered sugar as per your desires.
Servings: 30
Time preparation: 60 min.
Time total: 90 min.