I’m not going to beat around the bush. I’m in love with these doughnuts! Spice cake doughnuts topped with a thick whiskey infused glaze. Baked, not fried. So less fat and less mess. Right?!… That, and I’ve never had much succeed with a fryer (which I know is just for the best 😉 ).
The inspiration for these gems came from a competitive cooking show called Sugar Showdown. It’s not something that I’ve watched before, so I don’t know what usually goes on, but this episode they were working with doughnuts… so many yummy doughnuts… This is where I confess to the insanity of watching competitive baking while exercising. Kind of masochistic, eh?… Anyway, when one of the bakers made a whisky glazed spice cake doughnut, I just about fell off the treadmill. Whiskey Glaze?! Sign me up!
They don’t show recipes on that show (and even if they did, his was fried and it sure wasn’t vegan), so I had little to work with besides whiskey and spice. But honestly, I can’t imagine them turning out any better. The doughnuts were tender and mildly sweet, which offset the sweetness of the glaze. And the glaze was perfection! It set up like a dream and had just enough of a whiskey kick.
Patience is a virtue – The doughnuts are fragile when they first come out of the oven, but become structurally sound as they cool. So let them cool completely, before attempting to glaze. Otherwise you’re just setting yourself up for a big messy disappointment. Lesson learned.
Spice Cake Doughnuts with Whiskey Glaze
Recipe Type: Dessert
Makes: 6 doughnuts
- 1 1/2 cup All-Purpose Flour
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/3 cup Vegan Butter (I use Earth Balance)
- 1/2 cup loosely packed Light Brown Sugar
- 1 tsp Vanilla Extract
- 3/4 cup Vegan Sour Cream*
- 1 1/2 cup Powdered Sugar
- 4 tsp Whiskey
- 1 tsp Fancy Molasase
- 4 – 6 tsp Hot Water
Pre-heat oven to 350°F and grease doughnut pan.
Whisk together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, and baking soda. Set aside.
Using an electric mixer, beat the vegan butter until soft. Add the brown sugar and vanilla, and beat until light and fluffy. Alternately add the flour mixture and the sour cream to butter mixture (beginning and ending with the flour), beating on low speed just until combined after each addition.
Divide the batter evenly among the doughnut pan cavities. I find it’s easiest to fill and use a pastry bag to do this. Using a pastry bag also helps to create a nicer doughnut shape than simply spooning the batter into the pan.
Bake for 12 – 15 minutes, until an inserted toothpick comes out clean. Allow the doughnuts to cool for 10 minutes before gently releasing and transferring them to a cooling rack. Cool completely before glazing.
Whisk together the powdered sugar, whiskey, molasses, and 4 teaspoons of hot water, until smooth. Add more water or sugar as necessary (the glaze should be thick but pourable). I used 5 teaspoons for the glaze pictured.
When the doughnuts are cool. Dip each doughnut into the glaze, rotating it slightly to cover the top half of the doughnut. Return the doughnut to the rack and allow the glaze to set (place your rack on a baking sheet or over parchment paper to catch the icing drips and save on clean up).
*I used (and recommend) my easy homemade sour cream, but am sure that a store bought one will also work.