Vegan Gluten-free Doughnuts

Warning!!! Extreme Vegan Junk Food Alert!!!! For my birthday this year, my mom made me a special treat…. vegan gluten-free doughnuts. After posting a picture of these on twitter….. I received quite a few requests for the recipe. So, here you go. She found the recipe in the September issue of “Rachel Ray Magazine” and veganized it. She found the donut pans online at Target. Enjoy!!!!

Banana Doughnuts with Banana Frosting

Makes 1 dozen:
1 1/4 cups of gluten free flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
3 teaspoons of Ener-G egg replacer,mixed with 4 tablespoons of water
1 3/4 cups of mashed ripe bananas (about  4 bananas)
4 teaspoons  pure vanilla extract
1/2 cup of vegetable oil
1/4 cup of vegetable chortening at room temperature
2 1/4 cup of confectioners sugar
1/4 teaspoon fresh lemon juice

Preheat the oven to 350 F.  Grease 2 non stick, 6 count doughnut pans.  In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.
In a small bowl, whisk together the granulated sugar,egg substitute mix, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and oil.  Stir the wet ingredients into the dry until just combined.  Spoon the batter

about 3/4 full into the prepared pans.  Bake until golden and a toothpick comes out dry, 12 to 15 minutes: let cool completely on rack.

Meanwhile, in a food processor, combine the shortening, confections sugar and the remaining 1/2 cup  bananas, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.  Glaze the doughnuts with the frosting.


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