1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon
1/2 cup non-dairy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. cinnamon apple sauce)
¼ cup vegan margarine
Green food dye
Sprinkles and frosting (preferably green and orange) to taste
If using the oven, preheat to 350 F. If using a donut maker, preheat to its own setting.
Sift together flour, sugar, baking powder, salt, nutmeg, and cinnamon into a large bowl. Combine non-dairy milk, apple cider vinegar, vanilla extract, egg replacer, and margarine in a saucepan over medium-high heat, stirring until margarine is just melted. Add wet mixture into the dry and stir until just combined, adding food dye to taste.
If using an oven, spoon dough into ungreased nonstick doughnut pan and bake for 12 minutes. If using a doughmut maker, spoon into the maker and bake according to its settings (depending on the heat, I baked mine for 2-6 minutes). Smooth the top of the dough with your fingers for nicer-looking doughnuts. If using the oven, when done, place a cutting board atop the doughnut pan and flip to release the doughnuts.
Allow to cool before decorating.