1 cup non-dairy milk
1 tsp. lemon juice
2 tsp. vanilla extract
3 T. pure maple syrup
1/4. c. succanat
2 T. olive oil
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup dark chocolate cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp. baking soda
1/4 cup vegan chocolate chips
Add the lemon juice to the milk and stir briefly, then let it sit for a bit. In a medium size bowl, place the vanilla, syrup, succanat and oil. Add the milk and whisk until smooth. In a sifter or sieve, place the flours, cocoa, salt, baking powder and soda. Sift into the liquid ingredients. Add chips. Mix until combined.
Spoon into 2 prepared donut pans -- this recipe will make 12 donuts. Bake at 350 for 15 minutes. For the infamous breakfast, I let them cool for a bit and then swished them in a turbinado sugar/cinnamon "powdered sugar" that I made by grinding the sugar in a coffee grinder until it was the desired texture.
A note about the pans -- I got mine at Walmart -- they are Wilton pans. Each pan makes 6 donuts. I have another mini-donut pan (non-Wilton) that I don't like as well. They tend to stick and it's harder to work with the small size. My baking assistant is partial to this one, tho'.
