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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



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