Plant-Based Baked Chocolate Fudge Doughnuts

Go ahead, enjoy a doughnut!

Making small changes such as substituting plant-based ingredients for dairy and eggs in baked recipes can lead to big changes in your health without sacrificing any of the flavor or satisfaction.

PLANT-BASED BAKED CHOCOLATE FUDGE DOUGHNUTS

Servings: 12

Prep Time: 10 minutes

Bake Time: 12 minute

INGREDIENTS:

For the doughnuts

• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)

• ⅔ cup unsweetened cocoa powder

• 1¾ cups unbleached all-purpose flour (or 1:1 gluten-free flour)

• 1 ¼ cups brown sugar, such as Wholesome foods brand

•¾ teaspoon espresso powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¾ teaspoon kosher salt

• 1 cup dairy-free chocolate chips

• ¾ cup full-fat coconut milk, at room temperature

• 2 teaspoons vanilla extract

• 2 teaspoons apple cider vinegar

• ½ cup melted coconut oil

For the chocolate icing:

• 1 cup dairy-free chocolate chips

• 4 tablespoons coconut cream or full-fat coconut

DIRECTIONS: 

1. Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans with coconut oil spray. Set aside.

2. Prepare the flax eggs: In a small bowl, place the flax meal and pour in the water. Stir to combine and set aside for at least 5 minutes while you begin preparing the doughnut batter.

3. Prepare the doughnut batter: In a large mixing bowl, whisk together cocoa powder, flour, brown sugar, espresso powder, baking powder, baking soda, salt, and chocolate chips. Set aside. In a separate bowl, whisk together the flax eggs, coconut milk, vanilla, and vinegar. Add wet ingredients to dry ingredients, stirring with a wooden spoon to blend. Add in the melted coconut oil and stir until evenly combined. The batter will be thick.

4. Bake: Spoon batter in a gallon-sized ziptop bag and cut a ½-inch triangle off one of the corners to create a piping bag. Twist the top of the bag to prevent batter from pushing out of the top while you’re piping. Pipe the batter into prepared pans, filling them to the top but not overflowing. Bake doughnuts for 11 to 12 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the doughnuts from the oven and allow to cool in pans for 1 minute. Carefully turn doughnuts out onto a wire rack and allow to cool.

5. Prepare the icing: In a microwave-safe bowl, combine the chocolate chips and coconut cream. Heat for 45-60 seconds, or just until the coconut cream is steaming and starting to bubble. Stir until the chips have melted and the icing is smooth. Dip the top of each doughnut in the icing and set on wire rack.

Note: Doughnuts will keep at room temperature for 2 days or in the refrigerator for up to 5 days. Warm in the microwave for 30 seconds at 50% power prior to serving.

By: Kimberlee Ho

For more recipes, visit kickassbaker.com or @kickassbaker on Instagram and Pinterest.
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