Vegan Cake

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups sifted all-purpose flour, 1/3 cup superfine sugar, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly grated nutmeg or ground allspice. Blend on low speed until combined.

2. Step 2.

   Add 2 tablespoons room-temperature coconut oil or vegetable shortening to the flour mixture. Blend on medium-low speed until the mixture resembles coarse sand, about 30 seconds.

3. Step 3.

   In a small bowl, mix 1/4 cup of the scalded and cooled almond milk, 3 tablespoons strained aquafaba, 2 tablespoons plain soy yogurt, and 1 teaspoon vanilla extract. Whisk until smooth.

4. Step 4.

   With the mixer on medium speed, slowly pour the wet ingredients into the flour mixture. Scrape down the sides of the bowl and mix for 20 seconds.

5. Step 5.

   Add the remaining 1/4 cup almond milk a little at a time, mixing on medium speed, until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and pipeable, similar to moist cookie dough. You may not need all of the milk.

6. Step 6.

   Cover the dough with plastic wrap and let rest for 15 to 20 minutes. Meanwhile, heat oil for frying in a deep pot or fryer to 350°F (175°C).

7. Step 7.

   Pipe and fry the doughnuts as directed for Basic Cake Doughnuts: pipe rings or drop spoonfuls into hot oil, frying until golden brown on both sides, about 2-3 minutes total. Drain on paper towels.