I ordered a 6-well donut pan from USA Pans. It arrived today so I got right to work. The recipe I cobbled together for my cast iron heart pan yielded a bit too much batter (the donuts baked over the edge of the mold a bit), so I adjusted the recipe downward. The second reduced batch worked well in this pan, so here you go.
Baked Chocolate Cake Donuts with Boozy Chocolate Ganache
(Shh. They’re vegan.)
Makes 6 full size donuts
Whisk Together Dry:
1 C flour (I used 1/2 all purpose and 1/2 whole wheat pastry)
1/4 C cocoa powder
2 T ground flax seeds
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk Together Wet:
1/3 C sugar (not wet, I know, but this is where you want it)
2/3 C soymilk
2 T Miyoko’s soured coconut milk (plain unsweetened yogurt, apple sauce, mushed bananas or more milk should also work fine)
2 T canola oil
1 t vanilla
Combine Dry and Wet.
Fill wells about 2/3 full. I used a tablespoon and ladled the batter into each mold twice–first one side of a well and then the other. If you put the same amount in each well, this recipe should be just the right amount for this 6-well pan.
Bake at 350 for 14 minutes.
1/2 C chocolate chips
1 T soy milk
1 T booze (I’ve enjoyed bourbon and mescal)
Once donuts are cool, microwave the ganache ingredients for 20 seconds then stir for a good amount of time. The ingredients will continue to melt and smooth out as you stir. If you can’t get it smooth, microwave 5 seconds more and stir again. Repeat, until the ganache is smooth. 25 seconds worked for me.