What’s better on New Year’s Eve than toasting a new year with a glass of Champagne? Well- glad you asked! The answer to your question is- Boozy Doughnuts! If there is anything I can get down with when saying goodbye to 2018, it is a bubbly filled dessert. I can’t wait for you all to make these delicious Vegan Champagne Doughnuts to ring in 2019!
Give me those boozy doughnuts now: Jump to Recipe
Switching things up with 2018 in review:
I’ve decided to switch things up for the last post of 2018 and chat a little bit more about personal life here at SGTO rather than just the recipe. Fun fact, I actually hit publish on my very first blog post on February 21, 2018. It has truly been a year filled with so much growth and I am seriously proud of how far this blog has come.
In 2018:
- I’ve gone from zero recipes to 49!
- I came into 2018 barely understanding a DSLR camera to now having a much deeper understanding of photography and light.
- I conquered my fear of working with yeast and dough and found out it’s actually my favorite type of baking to do. Hello Vegan Cranberry Orange Buns & Vegan Pumpkin Pie Buns!
- I went from a deep longing to join the food community and find ways to be more creative to discovering a passion I never thought I would have!
Most of all, I got to connect with YOU! To everyone who has made a recipe and shared their creations with me- YOU ARE AMAZING! To all of you that have taken the time to read, comment, or like anything on this page- THANK YOU! What this year has taught me is that if you feel a deep aching to try something new- go for it! It likely will turn out better than you ever imagined. Plus, you will meet people who share your passions along the way.
Ready for you 2019!
Looking into 2019, I feel nothing but excitement over what is to come for SGTO inside (and outside) the blog.
- I have projects coming up with brands I truly admire and had only dreamed of working with.
- I will hit my 1-year blogversary in February! (Yes, there will be a 1 year recipe & post!)
- I’ve been able to connect with many of you and start developing content that is aligned to the type of recipes you want more of in 2019.
- My sister is getting married and I’m her MOH!
- And… I’m getting foot surgery right in the middle of it all.
It’s incredibly frustrating to know I’ll be out of commission for a few weeks healing & sitting on the couch this February. Ultimately, I hope it means that 2019 will also be filled with summer hikes, more energy to give back and volunteer, more travel, and even more recipes for you. Just like 2018, I am sure it will be a year of many ups and downs. However, I can’t wait to continue to create recipes and share pieces of my life with all of you on this small corner of the internet.
But really- lets end 2018 eating doughnuts!
Actually, I’ve decided to say thank you the best way I know how- with a recipe for sparkly baked vegan champagne doughnuts! Yes, these doughnuts have champagne in them and yes, they taste as fabulous as they look. I highly recommend topping them with the sparkliest sprinkles you can find and making them for your NYE festivities tonight. Let’s be honest, we all need some carbs in one hand to offset that champagne flute in the other.
Just in case you want even more doughnut recipes you can also check out the recipes for these baked Vegan Lemon Lavender Doughnuts & Vegan Apple Cider Doughnuts to make in 2019!
Cheers to 2018 and HELLO 2019. I am so ready for this year and all the vegan and plant-based recipes to come!
-TSG
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- These Wilton Non-Stick Donut Pans are essential for your doughnut baking needs! I have two of them & they are amazing. I use them for all baked doughnut recipes on this site.
- On that note, even though the Donut Pans are non-stick, I still like to spray them with a little Spectrum Organics Coconut Oil Spray. This allows my doughnuts to slide right out and makes clean up easier too!
- Did you know that not all sugar is vegan? A lot of times, it is processed with bone char from animals (yuck). Luckily, bone char is not on the National Organic Program’s National List of Allowed and Prohibited Substances, so any certified USDA Organic sugar cannot have bone char in the product. You can actually see the color difference as organic sugar will never be bright white and will have a brown tint. I love using Wholesome Sweet Powdered Sugar for all my glaze making needs.
- Last, but not least, let’s not forget about my favorite ingredient: Heilala Vanilla Bean Paste. It’s a 1:1 substitution with vanilla extract so you can use it in any recipe. Except, it makes every baked good SO much better!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
mini doughnuts
|
- 1 cup cake/pastry flour
- 1/4 tsp salt
- 1/2 tsp baking power
- 1/4 tsp baking soda
- 1/2 cup champagne *room temperature
- 3 Tbsp unsweetened apple sauce
- 1/4 cup organic sugar
- 1 tsp vanilla bean paste/extract *1:1 substitution for vanilla bean paste or extract
- 2 Tbsp melted coconut oil
- 1 cup organic powdered sugar
- 4 tsp champagne
- 1 tsp vanilla bean paste/extract
- sparkle sprinkles *optional but highly recommended to top any doughnut!
Ingredients
Champagne Doughnuts
Champagne Glaze
|
|
- Preheat your oven to 350F.
- In a large mixing bowl, sift together your pastry/cake flour, salt, baking powder, and baking soda. Whisk together and set aside for later.
- In a separate mixing bowl, whisk together your champagne, applesauce, sugar, and vanilla bean paste/extract. Last, add in your melted coconut oil and whisk together. Make sure your ingredients are room temperature or your coconut oil will re-solidify.
- Immediately after adding in your coconut oil, add in the mixing bowl of dry ingredients to the bowl of wet ingredients and mix together until a thick batter is formed.
- Spray your donut pan with a cooking spray and then fill with the batter. Next, fill each donut circle up until 3/4 full, making sure not to cover the center hole with any batter.
- Bake for 11-13 minutes until the doughnuts are beginning to brown.
- Remove from the oven and let the doughnuts rest in the pan for about 5 minutes. Then, flip the donut pan upside down so the donuts fall out onto a cooling rack.
- While the doughnuts are cooling, make your glaze by whisking together the powdered sugar with the 4 tsp champagne and 1 tsp vanilla bean paste/extract in a small bowl.
- Once the doughnuts are cooled, dunk them into the glaze and then place back onto the cooling rack so the glaze can solidify. If you want, add sparkly sprinkles at this time as well. Once the glaze has set, serve and enjoy!
- *Doughnuts are best enjoyed the day of. However, you can store them in the fridge and enjoy within 3-5 days. Doughnuts stored in the fridge will taste best after they are allowed to come to room temperature for the best texture. Not recommended to reheat*
These doughnuts look absolutely gorgeous! Delicious and festive!
Thank you so much Natalie! They were definitely a hit at this year’s NYE celebration 🙂