Vegan maple dip donuts for animal-product-free Canadian goodness.
Friday was National Doughnut Day and to celebrate, I made these donuts! Before my vegan days, my favourite donuts were the Maple Dip donuts from Tim Horton’s because I love maple anything. Maple taffy, maply syrup, maple sugar, maple tea. I adore the woody sweetness that maple famously lends. But the heart (or I guess tastebuds) wants what the heart wants, and I wanted maple dip donuts.
These are cake-style donuts (because I was too impatient to wait for the yeast to rise) dipped in maple frosting. I love that layer of icing that donuts have when they dry… something about the gentle crack of icing when you bite into a donut is wonderfully charming.
You’ll notice that my normal wooden table isn’t in my photos today, and it’s because I felt like I hit some sort of plateau with my photos and they were becoming stagnant. After watching the food styling and photography workshops by Diane Cu and Todd Porter, I felt inspired to step out of my photography comfort zone and switch things up. Like where my light is coming from, making sure there’s a “hero” for everything, playing with different textures… I’m still trying to absorb everything they talked about.
I meant to post this earlier on Saturday, but I had some friends in town so I decided to spend time with them instead of alone in front of the computer. This week I spent about 60 consecutive hours by myself and it wasn’t good. I’m equally introverted as I am extroverted, and spending that much time alone makes Lisa start doing weird things. I started laughing uncontrollably by myself, noticing my OCD anxieties to be much worse than normal, and my general anxiety levels got way worse. A little people time I think would probably improve my mental health. I went a little overboard on Instagram today and posted random things, so I apologize if I bombarded your feed a little bit.
In any case, I’ve had my fair share of people for a while. Today I’ll be doing some food experiments while watching Orange is the New Black (actually with a friend but it’s low-key). Maybe more donuts? Maybe not. The possibilities are endless.
Hope your weekend was as fun as mine =)
- Preheat oven to 350F.
- Combine the flax with the warm water and let sit for about 3 minutes.
- Meanwhile, cream the vegan butter until light and fluffy. Whip in maple syrup until it is almost emulsified (it will look curdled at first, but you should be able to whip it until almost combined). Fold in the flax mixture, baking powder, salt, almond milk and flour until just combined.
- Transfer to a piping bag with a large circle tip and pipe into greased mini-donut pans.
- Bake for 13-15 minutes until the edges are golden. Remove from oven and let cool on a wire rack. Remove from the donut pan (you may need to use a sharp knife to loosen the donuts) and let cool completely before icing.
- For the icing, whisk maple syrup and icing sugar until thick and uniform. Dip the donuts in the icing and let the excess drip off. Let dry on the wire rack again. Best eaten fresh!