I am not a vegan baker. And I don’t just mean I don’t typically bake vegan items. I’m not good at vegan baking. Really. This is strike two in as many attempts.
Inspired by my vegan friend, Rani, I first tried my hand at double chocolate chip cookies. The flavor was delicious, but I couldn’t perfect the texture – either they were crumbly or overbaked. Rani later tried the recipe and had much greater success.
Rice Kernel and I recently had some fun with baked donuts. With a playdate with Rani’s son lined up, I thought, why not bake up a vegan version. So I settled on the (healthy) recipe below. The dough was a bit gummy when I was preparing it so, let me be honest, I was skeptical from the start. Once baked, they weren’t all that exciting either. (At least for us. Plenty of people who commented on the original post had a different opinion.) I thought the flavor was flat and the texture… well, still gummy. Rice Kernel took a few bites (drizzled with some honey) and I tested a few bites as is and with some leftover creamed cheese frosting. Would I make them again? No. I may have to leave the vegan baking to the ones who know how to do it….
If you are curious about the original recipe, it’s here. It’s a darn neat site, despite my inability to duplicate the recipes.