Fantastic Fluffy Chocolate Donuts Ready in 30 Min

Fluffy, baked chocolate cake donuts made in 30 minutes! Gluten-free, perfectly sweet, and topped with a simple coconut oil glaze!

Author: Minimalist Baker
Recipe type: Breakfast, Dessert
Cuisine: Vegan, Gluten Free
Serves: 12

INGREDIENTS

DONUTS 

• 1/4 cup (60 ml) aquafaba* (the liquid in a can of chickpeas) 
• 1/2 cup (120 ml) unsweetened plain almond milk (warmed in the microwave or on stovetop) 
• 1/4 cup (60 g) melted coconut oil 
• 1/3 cup (63 g) organic cane sugar or coconut sugar (donuts are fluffier with cane sugar) 
• 1/4 cup (60 ml) maple syrup or agave nectar 
• 1 tsp pure vanilla extract 
• 1/4 tsp sea salt 
• 1/3 cup (80 g) unsweetened applesauce (or other hearty fruit puree, such as beets) 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 3/4 cup + 1 Tbsp (70 g) unsweetened cocoa powder (if clumpy, sift) 
• 3/4 cup (140 g) almond flour 
• 1 cup + 2 Tbsp (180 g) gluten-free flour blend 

GLAZE optional 

• 3 Tbsp (45 g) coconut oil, melted 
• 1 Tbsp (15 ml) maple syrup 
• 5 Tbsp (28 g) unsweetened cocoa powder (if clumpy, sift) 
• Pinch sea salt 
• 1/4 tsp vanilla extract 

INSTRUCTIONS

• Preheat oven to 375 degrees F (190 C) and lightly grease two donut pans. 

• To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.) 

• Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside. 

• To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine - about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine. 

• Add baking powder, baking soda, cocoa powder (sifted if clumpy), almond flour, and (for more click HERE) 

source minimalistbaker