World Famous Gretcherinos
I am using the large Donut Mold for 12 donuts that will get sandwiched together to make 6 finished Gretcherinos
Serves: 6
  • ¼ Recipe Fudge Icing
  • For the coffee sugar glaze:
  • Confectioners Sugar 1½ cup (185g)
  • Instant Coffee Granules 1 teaspoon
  • Hot Water 1 teaspoon
  • Hot Water 4 - 6 Tablespoons *adjust consistency to your liking
  • For the cake:
  • All Purpose Flour 2¼ cups (282g)
  • Vegan Granulated Sugar 1 cup (210g)
  • Salt ½ teaspoon (3g)
  • Baking Pwder 1½ teaspoons (7g)
  • Baking Soda ¾ teaspoon (4.5g)
  • Coconut or Vegetable Oil ½ cup (120ml)
  • Soy Milk 1½ cups (360ml)
  • Unsweetened Applesauce ½ cup
  • Vanilla Extract 1 teaspoon (5ml)
  • White vinegar 1 teaspoon (5ml)
  • The Plant Based Egg egg replacer 3 teaspoons
  1. Prepare the fudge icing recipe in advance
  2. For the coffee glaze combine the teaspoon of hot water with the teaspoon of instant coffee, whisk smooth
  3. Add the other hot water to the confectioners sugar and adjust to desired consistency
  4. Add the coffee paste
  5. For the cake:
  6. First combine the vinegar with the soy milk to sour, let stand for about 5 minutes.
  7. Add the applesauce, sugar, oil and vanilla to the milk
  8. Sift all the dry ingredients including the egg replacer together in a large mixing bowl.
  9. Add and the other liquids to the dry ingredients and whisk smooth
  10. Scoop into paper lined cupcake molds and baker in a preheated 350° F oven for approximately 12 - 15 minutes or until lightly golden and springy to the touch when you gently press the centers
  11. Once they are baked and cooled, ice as shown in the video
Gretcherinos can be stored at room temperature in an airtight container for up to 3 days.

For longer storage keep refrigerated for up to 7 days
Recipe by Gretchen's Vegan Bakery at