Donuts are undeniably delicious, but let's face it, they aren't exactly the healthiest choice around with the frying required to make them. Not to mention, it's often hard to locate a donut shop that offers vegan options unless you're in a major city.
Luckily, baked donuts exist and they are just as delicious as the unhealthier fried originals. These donuts are chocolate flavored and couldn't be easier to prepare. No need to break out the deep fryer, all you need is an 6 count donut pan that can be purchased at most department and practically any kitchen store for under $10 USD.
If you don't have a donut pan handy and aren't looking to purchase a new pan, you can also prepare the batter as cupcakes. I recommend doubling the recipe and baking for 20 minutes, or until a knife inserted into the center comes out clean (makes 12 donuts).
- For the Donuts:
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 2/3 cup + 2 tablespoons all purpose flour (bleached or whole wheat)
- 1/3 cup chickpea flour
- 1/2 cup granulated sugar
- 1/4 cup natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 cup + 2 tablespoons coconut cream (from the top of a can of full-fat coconut milk)
- 1/4 cup coconut oil (or other cooking oil)
- 3/4 cup nondairy milk (such as Almond, Soy, Rice or Hemp)
- For the Glaze:
- 1/3 cup brown sugar (or coconut palm)
- 3 tablespoons coconut cream (from the top of a can of coconut milk)
- Pinch (about 1/4 teaspoon) salt
- 1/3 cup confectioner’s sugar
For the donuts: Preheat your oven to 375 ºF and lightly grease and flour an 6 count standard sized donut baking pan.
In a small bowl, whisk together the flaxseed meal with 2 tablespoons water. Allow the mixture to rest until gelled, about 5 minutes.
In a larger bowl, whisk together the all purpose flour, chickpea flour, granulated sugar, cocoa powder, and baking soda. Once mixed, stir in the gelled flaxseed and water mixture along with the coconut cream, coconut oil, and nondairy milk. Whisk well until the donut batter is fluffy and smooth. Fill each donut impression to the tops of the pan, making sure not to mound the batter above the top of the pan.
Place the donut pan onto the middle rack of your preheated oven and bake for 11 to 12 minutes, or until puffed up and fragrant. Allow the baked donuts to cool for about 15 minutes and then gently use a knife to pry them from the donut pan. Transfer donuts to a wire rack to cool completely.
To make the donut glaze:
In a small saucepan, whisk together the brown or coconut palm sugar, the coconut cream, and pinch of salt. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and smooth throughout, about 2 minutes. Remove the sugar mixture from the heat and allow to cool briefly, about 2 minutes. Whisk in the confectioner’s sugar, mixing very well to remove any lumps, ensuring a smooth glaze. Top each donut generously with the glaze and allow to rest, about 45 minutes to 1 hour, or until the glaze has hardened.
Store any leftover donuts in a single layer of an airtight container up to 2 days for best flavor and texture. You can also freeze the donuts prior to glazing in a freezer safe container for up to 1 month.