and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Knead Doughnuts co-owner and head baker Wetherley Hundley made a cake doughnut, so there was no yeast to fear. She surprised us by making these Vegan Gingerbread Doughnuts in 30 minutes.

Of course, Knead's recipe is for many more doughnuts than we'd make at home, so Hundley offered a smaller version of her original recipe.

She works strictly in grams, and I think you'll like the exactness, too, if you give it a chance. I love my kitchen scale for just this reason. If you don't have one, you should!


Vegan Gingerbread Doughnuts

Dry Ingredients:

- 396 grams all-purpose flour

- 1 teaspoon salt

- 1 teaspoon baking powder

- 1 1/2 teaspoon baking soda

- 1/2 teaspoon ground clove

- 1 tablespoon ground cinnamon

- 1 tablespoon ground ginger

- 1 teaspoon nutmeg

- 329 grams sugar

Wet Ingredients:

- 210 grams olive or vegetable oil

- 225 grams water

- 238 grams coconut milk

- 3 ounces silken tofu

- 1 teaspoon vanilla extract

- 75 grams molasses

For Serving:

- Confectioners' sugar

Gather all your ingredients and preheat your oven to 350 degrees.

In one bowl, combine all of the dry ingredients. Mix to combine.

In another bowl, combine all of the wet ingredients, including the tofu. Blend together using a hand blender or a regular blender until all the tofu is ground up. Any remaining chunks can be broken down by hand, but the blender should take care of it.

Add the wet ingredients to the bowl with the dry ingredients and mix until no dry parts remain and there are no lumps. If you find any stubborn lumps, you can use the hand blender to finish mixing at this point.

Prepare your baking pan by spraying with pan spray.

Using a cookie scoop, small ladle or a small pitcher with a spout, pour the batter into the doughnut pan, being careful not to overflow. Leave about 1/4-inch of space at the top for the doughnuts to rise.

Depending on the size of your pan, bake for about 20 minutes, or until the baked batter bounces back when poked. You can also test with a skewer. It should come out dry.

You can also bake this batter in a loaf pan, bundt pan, as cupcakes or a regular cake. These items will take longer to bake, so check after 20 minutes.

Allow doughnuts to cool, then dust with confectioners' sugar to finish and serve.