Vegan baked doughnuts with cinnamon sugar recipe
 These cinnamon sugar-coated doughnuts are so light and pillowy that you would never guess they are vegan, let alone baked and not fried! Serve with a little pot of melted vegan chocolate or warm cookie butter for a delicious pudding with churros vibes. You will need a 12-hole doughnut baking tin for this recipe. 160ml/5½fl oz unsweetened almond milk, at room temperature2 tsp apple cider vinegar or distilled white vinegar50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing 40ml/1½fl oz aquafaba2 tsp vanilla extract255g/9oz plain flour2 tsp baking powder75g/2¾oz caster sugar 160ml/5½fl oz unsweetened almond milk, at room temperature 2 tsp apple cider vinegar or distilled white vinegar 50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing 40ml/1½fl oz aquafaba 2 tsp vanilla extract 255g/9oz plain flour 2 tsp baking powder 75g/2¾oz caster sugar 100g/3½oz caster sugar1½ tsp ground cinnamon50g/1¾oz vegan butter, melted 100g/3½oz caster sugar 1½ tsp ground cinnamon 50g/1¾oz vegan butter, melted Method Grease a 12-hole doughnut baking tin with oil. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled.Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5.Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside.Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. Grease a 12-hole doughnut baking tin with oil. Grease a 12-hole doughnut baking tin with oil. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5. Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5. Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside. Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside. Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve.