• Mix all the dry ingredients in a sieve and sift them into a bowl. It includes the flours, baking powder, brown sugar, salt and cacao powder.

  Pre heat oven to 350 F.
• In another bowl, add the soy milk followed by apple cider vinegar. Mix and let it sit for 5 min. Now add the nutbutter, apple sauce, vanilla paste. Mix with a spatula.
• Add the dry ingredient mixture, slowly into the wet ingredient bowl, little by little, while continuing to mix them as vigorously as you can. The agitation lets air into the mixture and the donuts will be lighter.
• Take a ziploc bag and add the batter to it. Make a small hole in one of the bottom corners of the bag.
• In a donut pan, pipe the batter into each mold about 2/3rd full. Piping helps with even thickness of the donut, and gives a perfect structure.
• Bake for 15 min at 350 F. Let them cool for 10 min before getting creative with glazing and topping.

Glazing--

• The easiest chocolate glaze that I make is warm up plant based milk and add chocolate chips to melt in it. Cannot get any easier, right?

  In the chocolate glaze, dip each donut and set them back on a cooling rack. You can add sprinkles, or fresh fruit/hemp hearts/ coconut flakes to it. The possibilities are endless.

  Simple chocolate glaze is my personal favorite with added hemp hearts on it. Of course, kids get creative and need options, as listed below.
• For strawberry glaze, I let the chopped strawberries cook along with half the amount of sugar in a pan until it thickens and used it to coat the donut.
• For lighter glaze- warm the milk of your choice with some sugar and vanilla extract, and once thick use it on the donuts.
• For cinnamon sugar- Take a ziploc, add 2 Tbsp light brown sugar, and cinnamon powder per your preference , shake it well, and now dip the donut in it , when warm.