Apple custard donut cakes.
I wish I could send these to everyone I know - though I say so myself, they are delicious! Again, not the prettiest of cakes, but they taste so good! The recipe is a veganised version of the cupcakes from Bake and Destroy:
1 cup all-purpose flour,
3/4 tsp baking powder,
1/2 tsp ground cinnamon,
1/4 tsp baking soda,
1/4 tsp ground ginger,
1/4 tsp ground allspice,
1/4 tsp salt,
3/4 cup sugar,
1/4 cup vegan margarine,
1 tbsp egg replacer,
1/2 tsp vanilla,
1/2 cup applesauce,
2 tbsp soy milk
Preheat oven to 180 and line muffin tin with cake cases. Cream together the margarine and sugar in a large mixing bowl, then add the rest of the wet ingredients and mix well. In a separate bowl, sift the dry ingredients (including the egg replacer) and mix until well blended. Add the dry ingredients to the wet and mix until no large lumps remain. Do not over mix. Bake for 18-20 minutes, or until a knife can be inserted into the centre of the cakes and come out clean.
I didn't write down the measurements for the icing, but basically, just melt margarine in a pan on the hob dissolve sugar into it, allowing to boil whilst stirring continuously, then adding milk and allow to simmer for a minute or two. Take it off the heat and add icing sugar until the consistency is right (spreadable but not overly runny).
To assemble, cut a hole in the middle of the cakes and pop the 'lid' out, fill with apple sauce, pop the lids back on and then glaze them with the icing. Delicious!