Description
Soft and cakey vegan chocolate donuts covered in the most decadent chocolate glaze ever! Sound like
Ingredients
Scale
Vegan Chocolate Baked Donuts
- 1 cup (80g) Rolled oats, ground into a fine flour ((replace with equal amount of oat flour))
- ½ cup (60g) Spelt flour
- 4 tbsp (35g) Cocoa powder
- 1 tbsp (14g) Coconut sugar or granulated Monk fruit sugar ((you can omit this and just use stevia drops as well))
- 2 tsp Instant coffee powder ((replace with Dandy blend, see notes*))
- 1 tsp Kosher Salt
- 1 tsp Baking powder
- ½ tsp Baking soda
- 3 tbsp (79g) Vegan Greek Yogurt
- 1 ¼ cup (260g) Cashew or Almond milk
- 1 tsp Apple cider vinegar or Lemon juice
- ½ tsp Vanilla extract ((optional))
Chocolate Glaze
- ¼ cup (35g) Cocoa powder
- 2 tsp Coconut sugar
- ¾ cup (240g) Boiling water ((use more as needed to thin the glaze))
Instructions
- Preheat your oven to 350°F (180°C) and grease a donut pan with cooking spray.
- Mix together the spelt flour, oat flour, cocoa powder, baking powder, baking soda, salt, instant coffee powder and coconut sugar. Pour the almond milk and vegan greek yogurt into the dry ingredients. Mix thoroughly.
- Add about 3 tbsp worth of the batter into each donut cavity and bake for 13-15 minutes until puffy and just brown. While the donuts bake, make the chocolate glaze.
- Begin by adding the cocoa powder, coconut sugar and boiling water into a bowl. Whisk well with a metal whisk until the glaze is silky smooth and there are no cocoa powder lumps left. You may need to add in more boiling water to thin out the glaze if it's too thick. It should easily drip off the whisk or spatula! Otherwise it won't glaze the donuts nicely.
- Once the donuts are done baking, let cool for 5 minutes in the pan, then remove and dip in the chooclate glaze. Finish the donuts with a light sprinkle of flaky salt. Enjoy! Store the donuts at room temp or in the fridge in an airtight glass container.
Notes
Link to the Dandy Blend: Click here!
65 Calories per donut!