We’re into the second week of Vegan MoFo, the Vegan Month of Food!

And we’re back to sweets. I love doughnuts. What can I say: I’m Canadian. But making the traditional fried sort of doughnut is time consuming, messy, and not exactly figure friendly. These doughnuts are baked – you will need a doughnut pan.

If you’re going to indulge in doughnuts, these sweeties are the way to go. The lovely Happy Herbivore has devised a recipe that is both vegan and fat free. There is even added fibre in the form of whole wheat pastry flour.

These doughnuts are chocolaty, with just the right amount of sweetness. I have a strong personal belief that there can never be enough chocolate so I strongly recommend adding the optional chocolate chips. Further along that line of thinking – I finished these babies off with chocolate icing and sprinkles. If I’d had chocolate sprinkles I would have used that – but the multi-coloured sprinkles are cute, n’est ce pas?

I winged the chocolate icing by throwing together about a 1/2 cup of powdered sugar (sifted), 1/4 cup cocoa powder (sifted) and 1 Tbsp of almond milk.

Try not to eat them all. Sharing is good.