Yes, they’re as yummy as they look. Plus, they were very easy to make. The recipe, from Vegan Yum Yum, says to place plastic wrap over them as they cool in the pan so that they remain soft and fluffy. They will definitely be more cakey and cookie-like otherwise—which is still great. The recipe also says to use an ungreased petite doughnut pan, but let me tell you. . .I found out the hard way that the pan should be greased! Don’t let this happen to your doughnuts. . .only one made it out unscathed from the first batch:

INGREDIENTS:
Petite doughnut pan (I borrowed one—Thanks, Kristin!) I’ll be buying one for sure.
1 C all purpose flour
1/2 C sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 tiny pinch cinnamon (both my non-vegan friend and I who had these, agreed that there should be more–maybe 1/2 a teaspoon)
1/2 C soy milk
1/2 tsp apple cider vinegar
1/2 tsp pure vanilla extract
Egg substitute for 1 egg
4 Tbs Earth Balance margarine

DIRECTIONS:
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg, and cinnamon with a whisk and mix thoroughly.

Combine soy milk, apple cider vinegar, vanilla, egg substitute, and margarine in a small saucepan over medium-low heat and mix well until margarine is melted. It shouldn’t get too hot, just slightly warm.

Add the wet ingredients to the dry ingredients and mix until well combined. It should form a very soft dough or thick batter.

Using a tablespoon measure, scoop out the dough into the greased, nonstick mini-doughnut pan Smooth out the top of the doughnuts with your finger, clearing off the post in the middle of each one.

Bake for 12 minutes until the doughnuts are almost browned on top and a toothpick comes out clean. Invert the pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating (unless you’re making powdered sugar ones; see below) Makes about 20-22 doughnuts.

(A much better second batch)!

Chocolate-dipped doughnuts (the ones I made): Melt 1 bar of your favorite dark chocolate in the microwave. (I melted some carob chips in a saucepan over low heat and added some soy milk to reach a good consistency). Dip the pretty top side of the doughnut in the chocolate and place on a rack. Top with sprinkles.

Powdered Sugar doughnuts: While doughnuts are still warm from the oven, roll them in a bowl of powdered sugar.

You can also whisk some powdered sugar and soy milk together to reach a desired consistency and glaze the doughnuts. Enjoy!