Heart Attack Chocolate Doughnuts
1 1/2 cups granulated beet sugar (you can use unrefined brown, too)
Equivilant of 2 eggs in Ener-G Egg Replacer (I use Ener-G brand; 3 teaspoon powder + 4 tablespoon water)
4 tablespoon , margarine (or light vegetable oil)
4 oz unsweetened baking chocolate
1 1/2 teaspoon pure vanilla extract
1 cup soy milk mixed with 1 teaspoon white vinegar
3 1/2 cups unbleached flour
3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Beat the Ener-G Egg Replacer and vegan sugar together until creamy in consistancy.
Melt the margarine and chocolate together in a small saucepan over low heat. Beat into the vegan sugar mixture until well combined.
Combine the soy milk, vinegar and vanilla. Stir this into the vegan sugar/chocolate mixture.
In another bowl, combine the flour, baking powder, baking soda and salt. Stir this into the liquid mixture until it forms a dough. Chill this for about 1/2 hour to make it easier to handle.
Roll 1/2 the dough out onto a lightly floured board to a 1/2 thickness. Cut out the doughnuts with a 3 diameter doughnut cutter (or regular, round cookie cutter). Let them rest for about 10 minutes before frying. Repeat with the rest of the dough.
Deep fry in hot oil for about 90 seconds each, turning every 15 seconds. Remove from the hot oil and allow them to drain on paper towels. Cool, and ice, glaze or sprinkle with powdered vegan sugar as per your desires. They are also very good plain!