Vegan Donuts (No Dairy, No Eggs) - Any Recipes??

Have you ever had Indian Fry Bread? It's not quite a donut, but more like Funnel Cake. You could shape it into the shape of a donut before you fry it and add powdered sugar after your done cooking it. It really is an indulgent treat and so easy to make. Enjoy!

INDIAN FRY BREAD

3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. warm water
1/2 c. oil for frying

Combine flour, baking powder and salt in a large mixing bowl. Add warm water in small amounts and knead dough until soft but not sticky. Sometimes more flour or water will be needed. Cover bowl and let stand for about 15 minutes. Pull off large egg sized ball of dough and roll out into round about 1/4" thick. Punch hole in center of each round piercing several times with fork to allow dough to puff.
In a heavy skillet, over medium heat, fry rounds in oil (we use coconut oil) until bubbles appear on dough, turn over and fry on other side until golden.
Lay on paper towels or napkins to absorb grease and promptly sprinkle with powdered sugar or cinnamon sugar or topping of choice. ENJOY!

I make vegan donuts in our mini donut maker and they turn out great! We use vanilla-flavored almond milk so I omit some of the added vanilla. However, if you use another kind of milk then add the vanilla in.

I found it makes about 12 mini donuts in our donut maker.

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon

Wet Ingredients:

1/2 cup soy (or non-dairy) milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. cinnamon apple sauce)
¼ cup vegan margarine

Preheat the oven to 350ºF.
In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.

Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.

Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn't crucial.

Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.

Top with a glaze, melted chocolate, and/or sprinkles if desired.

Make 20 mini-doughnuts or 10 regular-sized doughnuts.

These sound delish...
http://www.vegan-heartland.com/2012/02/krispy-dream-dough...

Just make donuts using a regular recipe and substitute soy milk or another milk substitute and your margarine for that asked for in the recipe. You can modify nearly any recipe to use a milk substitute and margarine. If the margarine is an easy spread on then you do have to reduce other liquids because the fat will separate from the water in it when heated.

AZneomom's recipe from the Internet sounds absolutely wonderful.