Vegan Iced Chocolate Doughnuts
Hello & Happy Monday!!
Since the weekend has come to a close and some of us could be coming down with a “Case of the Monday’s“
There are a myriad of reasons as to why I actually loved this recipe, which speaks volumes as I’m not even a chocolate person, trust me, I tried lol….
For starters, this recipe uses minimal ingredients and sweetener, isn’t fried like every other doughnut, has banana, cacao and coconut oil that offers an added nutrient boost, and my favorite aspect is that with the banana you get not only natural sugar & flavor, but it makes the softest doughnuts! (I have to try incorporating banana in other recipes simply because of this)
Not sold on this easy peasy vegantastic doughnut recipe?! …well, it has SPRINKLES, that is all.
If you’re a chocolate person or simply one who enjoys an effortless gourmet recipe that’s nutrient dense and full of flavor… These glazed chocolate doughnuts will be your “go to” that you will potentially hide from anyone and everyone that comes over so that you can savor every last bite.. (don’t ask me how I know haha)
Love this recipe?!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup cacao
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tbsp agave
- 1/2 cup almond milk or coconut milk
- 1/4 cup ripe, pureed banana
- 4 tablespoons coconut oil, melted (liquified)
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 4 tablespoons cacao
- 1/4 teaspoon sea salt
- 4 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Sprinkles as desired
- Preheat oven to 350 degrees (F). Spray a doughnut baking pan coated with coconut oil
- In a medium bowl, whisk together flour, cacao, baking powder, & salt.
- In a small bowl, whisk together almond or coconut milk, banana puree, melted coconut oil, agave, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
- Pour the doughnut batter into the mold and bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
- Allow to cool for around five minutes (completely) before placing doughnuts onto a cooling rack.
- To make the glaze - In a medium bowl whisk together powdered sugar, cacao, and salt. Add 3 tablespoons of the almond/coconut milk and all of the vanilla extract. Whisk to combine. If the mixture is too thick, add another tablespoon of almond milk milk. The glaze should be thick but still pourable.
- Dip each cooled doughnut into the chocolate glaze, then place on the cooling rack to removed the excess and top with sprinkles. (I dipped mine in a bowl of sprinkles for full coverage)
- Allow the glazed donuts to rest a few moments for the frosting to harden slightly. Sprinkle colors will fade over the course of 5 hours. Enjoy immediately!