VEGAN BAKED CHOCOLATE DONUTS
DARK CHOCOLATE DONUTS
FROM THE DONUTS CHAPTER
OF THE VEGAN BAKER
Dark, brooding and for adults only,
these donuts skipped the carnival and found themselves at a late-night lounge bar ... and sweet-tooths aren’t welcome around these parts.
They’re rich and cakey because they’re baked in the oven instead of messing around with hot oil. This also means these donuts take no rising step, relying on baking powder so can be baked straight away! With a pre-heated oven, the whole process can take less than 20 minutes.
Then, just dunk the cooled donuts into your favourite dark chocolate, melted and scatter something on top. What’s that something? Just something to make it extra special. For me, crushed nuts, chocolate sprinkles, extra shaved chocolate or coconut flakes all slap.
Note: this recipe uses a silicone or metal donut baking tray. They’re cheap and can be used to bake donuts or my mini Baba au Rhum recipe from The Vegan Baker.
Vegan Baked Chocolate Donuts
Ingredients
- 1⁄2 teaspoon instant coffee powder
- 40 ml (11⁄4 fl oz) boiling water
- 1 tablespoon flaxseed (linseed) meal
- cooking spray, for greasing
- 190 g (63⁄4 oz) plain (all-purpose) flour
- 160 g (51⁄2 oz) granulated white sugar
- 20 g (3⁄4 oz) Dutch (unsweetened) cocoa powder
- 11⁄2 teaspoons baking powder
- 1⁄4 teaspoon sea salt 180 ml (6 fl oz) plant-based milk
- 1 teaspoon quality vanilla extract
- 50 g (13⁄4 oz) vegan butter, melted, plus 1 teaspoon extra
- 100 g (31⁄2 oz) dairy-free dark chocolate, roughly chopped dairy-free chocolate
- sprinkles, for decorating
Instructions
- Preheat the oven to 180°C (350°F).
- Add the coffee powder to the boiling water and set aside. When cooled, whisk in the flaxseed meal and set aside to thicken. Use cooking spray to grease two six-hole donut baking trays.
- In a large mixing bowl, mix together the flour, sugar, cocoa powder, baking powder and salt. Make a well in the centre.
- Mix together the milk, vanilla and melted butter in a mixing jug, then pour into the dry ingredients, along with the flaxseed gel. Stir well to combine and bring the ingredients together.
- Divide the mixture among the donut trays, filling each hole about three-quarters of the way up. Smooth the donuts with the back of a spoon, then transfer to the oven and bake for 14–16 minutes, until a skewer inserted in the middle of the donuts comes out clean. Cool on wire racks.
- Combine the 1 teaspoon of butter and the dark chocolate in a small microwave- safe bowl. Blast in a microwave, stirring at 15-second increments, until melted and dippable. Dip the smooth side of the donuts into the glaze and return to the wire racks. Scatter chocolate sprinkles over the top and allow to set.
- As always, keeping them well wrapped and in an airtight environment will buy you a few days of keeping time with these donuts.
Nutrition Facts
Calories
184.77Fat
5.17 gSat. Fat
2.55 gCarbs
32.71 gFiber
2.27 gNet carbs
30.47 gSugar
16.19 gProtein
2.89 gSodium
287.31 mgCholesterol
0.25 mgSorry, I already took a bite of these vegan baked chocolate donuts, as photographed for The Vegan Baker cookbook by Emily Weaving.