Vegan Chocolate Glazed Donuts
Servings: 10
Calories: 289kcal
Ingredients
- 1 cup + 2 tablespoons (~265mL) almond milk or other nondairy milk (use soy milk for a nut-free option)
- 1/2 tablespoon apple cider vinegar
- 2/3 cup (~128g) organic cane sugar
- 1/3 cup (~80mL) refined coconut oil, melted (or a neutral oil like sunflower oil)
- 1 1/2 teaspoons pure vanilla extract
- ¼ cup + 2 tablespoons (~36g) unsweetened cocoa powder
- 2 cups (~240g) all-purpose flour (can substitute a gluten-free flour blend)
- 1/2 scant teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 teaspoons aluminum-free baking powder
- Topping: culinary rose bud tea, lightly crushed with your fingers
Dark Chocolate Glaze
- 4 ounces (~115g) 70-80% dark chocolate, chopped (can substitute vegan chocolate chips but the glaze will be sweeter)
- 1 tablespoon refined coconut oil
Instructions
- Preheat the oven to 400°F (204°C). Grease two 6-cavity donut pans with melted coconut oil or a nonstick cooking spray.
- In a medium bowl, whisk together the almond milk, vinegar, sugar, melted coconut oil, and vanilla extract until well combined.
- In a large bowl, sift the cocoa powder. Then add in the flour, salt, baking soda, and baking powder.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until just combined, taking care to not over mix.
- Spoon the donut mixture into a pastry bag fitted with a tip (or into a large resealable bag with a hole cut in the corner). Pipe the donut batter into each donut cavity, filling a little more than 3/4 full.
- Bake the donuts for 10 minutes in the preheated oven or until a toothpick comes out clean. Transfer the donut pan to a wire rack to cool for 20 minutes. Once cooled, flip the donut pan over onto the wire rack and lightly tap each cavity to pop out the donuts.
- While the donuts are cooling, prepare the Dark Chocolate Glaze. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Add the chocolate chips and coconut oil to the bowl and allow to melt, stirring occasionally with a silicone spatula or spoon until the mixture is smooth and glossy. Alternatively, you can melt the chocolate and coconut oil in intervals.
- Dip each donut into the chocolate glaze, then sprinkle on just a little bit of the crushed rose bud tea leaves. Allow the glaze to set for 10-15 minutes.