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Chocolate Glazed Donuts

GF DF V 

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Here's a few for the Easter bunny! Enjoy these deliciously fluffy chocolate cake donuts sprinkled with desiccated coconut and freeze dried dragon fruit. Feel free to play around with toppings. Gluten free and vegan. Totally guilt free. 

 

 

Sweetened with maple syrup, pure maple syrup is much different than products labelled as “breakfast” or “pancake” syrups. These common syrups are made from high-fructose corn syrup and flavouring – nothing in terms of quality and taste when compared to actual maple syrup. Pure maple syrup is derived from the sap of maple trees and is unrefined. After extracted from the tree, the sap is boiled to increase the sweetness and to create a thicker syrup. Unlike non nutritive sweeteners, maple syrup has a few benefits. First of all it has a Glycemic Load of 54 (sugar has a GL of 65, and honey 58). It is also rich in antioxidants and anti-inflammatories, it contains a little bit of zinc and manganese too. Enjoy sparingly and with the combination of fibre or nuts to slow sugar release. These treats should be enjoyed on one off occasions, and our focus should always remain on good whole plant based foods, organic fruits, vegetables, wild and free range fish and/or meat if we eat it.  

 

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Ingredients

Time: 30 mins

Serves: 24 mini donuts or 12 larger ones

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Ingredients:

For the donuts:

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  • 1 x Donut Pan (I used this mini donut baking tray and made two separate batches, ultimately you could buy 2 to save time or buy a standard size larger donut baking tray)

  • 1/4 cup (60 ml) aquafaba* (the liquid in a can of chickpeas) or 2 x flax eggs (2 tbsp of ground flax seeds with 6 tbsp water)

  • 1/2 cup (120 ml) Rebel kitchen's chocolate coconut milk or Rude Health's almond milk or your own homemade plant milk (warmed on stovetop)

  • 1/4 cup (60 g) melted coconut oil

  • 1/3 cup (63 g) coconut sugar 

  • 1/4 cup (60 ml) maple syrup 

  • 1 tsp pure vanilla extract

  • 1/4 tsp sea salt

  • 1/3 cup (80 g) unsweetened applesauce 

  • 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*

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For the chocolate glaze:

  • 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

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Toppings:

  • anything you wish. Try desiccated coconut, edible gold leaf, freeze dried fruits, superfood powders etc. 

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Directions​​

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

  2. 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.)

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

  4. 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.

  5. Add baking powder, baking soda, cocoa powder (sifted if clumpy), almond flour, and gluten-free flour and whisk to combine.

  6. Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.

  7. Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts.

  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you sub ingredients.

  9. In the meantime, make glaze (optional). To a small mixing bowl, add melted coconut oil, maple syrup, sifted cocoa powder, salt, and vanilla extract. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little maple syrup or more coconut oil. If too thin, add cocoa powder.

  10. Taste and adjust sweetness if needed by adding more maple syrup. Set aside. Prepare any other toppings, such as coconut flakes, cacao nibs, or sprinkles, at this time.

  11. Remove donuts from oven and let cool for 1-2 minutes. Then grab the tins with a towel and tap on the counter 2 times to loosen. Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they'll firm up).

  12. Dip in glaze. Then top with desired toppings, such as sprinkles, coconut flakes, or cacao nibs!

  13. Best when fresh. Store cooled leftovers covered at room temperature up to 3 days or in the freezer up to 1 month (best if stored unglazed).

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Recipe adapted from Minimalist Baker

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