adapted from triple chocolate vegan + GF doughnuts by ashley mclaughlin
it’s my half birthday today and i wanted a special treat for a special occasion. i don’t eat your standard doughnut from krispy kreme or dunkin donuts, but I can remember what a fun treat they used to be! this recipe is a great alternative that brings back all that appreciation for such a fun and yummy indulgence without any of the guilt!
don’t let the name fool you. often, gluten-free and vegan treats get a bad rep because they are filled with icky starches and gums that are frankly, worse on the system than just eating the wheat or eggs. but these doughnuts have all the good stuff. the only ingredients i’m not a huge fan of is the sweet rice flour, which is a starchy and binding flour, but i am working on finding a better replacement. baking soda and baking powder aren’t great, but you can leave those out if you want! (it may decrease fluffiness).
a side note on this frosting… i had dan come to taste test. he had three responses…”this is so addicting!” “is this real?”and “i would stop eating candy and eat this.”
i don’t think you need any more convincing than that. this raw frosting is incredible.
on paper, the doughnuts seem like a big task, but it’s not as labor intensive as it looks + practice makes perfect, which means more doughnuts for you!
e-mail me with any questions! [email protected]
organic triple chocolate vegan + GF doughnuts with raw chocolate frosting
FOR THE DOUGHNUTS:
- 1/2 cup organic oat flour
- 1/2 cup sweet rice flour (could use tapioca starch instead)
- 1/2 cup pure cane sugar (you could try organic maple sugar or organic coconut sugar)
- 1/4 cup organic unsweetened cocoa powder
- 2 tablespoons organic almond meal ( i used the meal from the almond milk i made)
- 2 tablespoons organic coconut flour
- 2 tablespoons organic ground flax meal
- 1 teaspoon aluminum free baking powder (leave out if you want. may not be as fluffy) i left the baking powder + baking soda in!
- 1/2 teaspoon baking soda (leave out if you want)
- 1/2 teaspoon sea salt
- 1 teaspoon organic vanilla extract
- 3/4 cup unsweetened homemade almond milk
- 1/4 cup organic unsweetened applesauce
- 3 tablespoons oil (i used organic sesame oil, you could also use organic coconut or grape seed oil)
- 1/2 cup vegan dark chocolate chips (i used Enjoy Life mini chips)
FOR THE RAW CHOCOLATE FROSTING:
(i don’t have exact measurements for the frosting because i kept adjusting until i liked it)
- 2 cans of native forest organic coconut cream (put in fridge overnight, dump out liquid and just use cream)
- local raw honey (about 2 spoonfuls)
- organic cocoa powder (about one spoonful)
- sea salt (a pinch or more if you want)
- organic vanilla extract (about 1/2 teaspoon)
- organic sprinkles, for garnish (I used Let’s Do Sprinklez)
- Preheat oven to 350F and grease a doughnut pan.
- For the doughnuts: Combine the dry ingredients in a large bowl and stir until combined. In another bowl, whisk all of the wet ingredients (milk, applesauce, oil) together until fully combined.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Let batter sit for 5 minutes. Do not stir after this point. The batter will be very thick and not pourable.
- Spoon the batter into the doughnut molds, filling to just below the top of each mold (3 to 6 mm) from the top. Lightly smooth out the top of the batter with a small silicone spatula. Do not pack the batter down.
- Bake for 18-23 minutes. A toothpick inserted into the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnut to help loosen them out. Then place on a cooling rack and allow to fully cool before topping.
- For the frosting: Add the frosting ingredients into a medium bowl and beat with electric mixers until smooth and fluffy adjusting the amount of cocoa, honey, salt or vanilla as needed. Spread the frosting onto cooled doughnuts and garnish with sprinkles.