Happy Birthday Hippy Donuts

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It's my birthday and I'll eat it if I want to!!! Happy Hippy Birthday to ME! Today is the big two nine, so I am celebrating by eating the recipes that I wanted to try but haven't had the money or the time. First in line this morning, for breakfast…Vegan Donuts! I used the recipe from the Chloe Coscarelli book “Chloe's Kitchen”, but I had to make a couple minor changes. This recipe normally calls for 2 tsp. nutmeg, but I didn't realize when I started it that I only had one tsp. on hand, so I added a tsp. of cinnamon. It's fall time! You can't go wrong with cinnamon and nutmeg in the middle of fall. I used sugar in the raw for this recipe. Sugar in the raw is normally chunkier than fine bleached sugar so I usually run it through my food processor to grind it down in size for baking. It works miracles. I didn't make the chocolate topping because I wanted to make a cinnamon glaze instead to go with the spicy flavored donuts. I'll give you both recipes so that you can try her chocolate glaze if you so choose. I did not have a donut pan, though now I am going to add that to my kitchen after tasting these awesome donuts. Instead, I used my Wilton mini muffin pan and made mini donut like holes. These were super delicious and Syfy keep asking for more birthday breakfast!

Happy Birthday Hippy Donuts

Serves 12
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Vegan
Meal type Breakfast



  • 2 2/3 cups all-purpose flour
  • 2/3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup non-dairy milk
  • 1/4 cup canola oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon 100% pure vanilla extract

Old Fashioned Glaze w/Cinnamon Twist

  • 1 cup powdered sugar
  • 2 tablespoons non-dairy milk
  • 1/2 teaspoon cinnamon (omit the cinnamon if you want a plain glaze)

Chloe's Chocolate Glaze


1. Preheat oven to 350 degrees. Grease whichever type of pan you have decided to use. (donut pan, mini muffin pan, donut hole pan, etc.)
2. In a large mixing bowl, combine dry ingredients; flour, sugar, baking soda, nutmeg, cinnamon, and salt. In another bowl, whisk together all of the wet ingredients; non-dairy milk, ACV, vanilla, and oil.
3. Combine wet and dry ingredients until you have just combined the two, no more. Don't mix too much.
4. Fill pans with donut mixture and bake in the oven for 10-12 minutes. Chloe reccommends using a baggy with the tip cut off to easily put the donut mixture into the pans but I just spooned it since I was using mini muffin tins.
Chocolate Glaze
5. melt the chocolate and non-dairy milk together, either in a double broiler or the microwave and then whisk in the powdered sugar. Let it stand for 5 minutes to let it thicken.
Old Fashioned Cinnamon Glaze
6. whisk together powdered sugar, cinnamon, and coconut milk.
7. Dip each donut in the glaze of your choice, twisting when you lift out of the glaze so that it adds that beautiful touch. Don't forget to top your donuts immediately with whatever sprinkles, nuts, or other yummy toppings you have on hand.
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