Yesterday we attended a going away party for our friends Mike and Andrea. The couple are leaving for a year-long stay in Taiwan – I’m so excited for them! I wanted to bring something tasty to share, so I decided to make this yummy vegan donut recipe I’ve been testing out. Time to start baking!
Chocolate Covered Baked Donuts
Makes 12 donuts
- 1-2 Donut Pans
- 1 Pastry Bag
- 1 Large Bowl
- 1 Medium Bowl
- Whisk and / or Fork
- Cooling Rack (optional)
- 2 2/3 cups all-purpose flour (I use King Arthur Brand)
- 1 cup organic sugar (I use Wholesome Sweeteners Fair Trade Organic Sugar)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup soy or almond milk
- ¼ cup canola oil (plus a little extra for greasing)
- ¼ cup white or apple cider vinegar
- 1 teaspoon pure vanilla extract
- Chocolate Glaze (recipe below)
- All-Natural Sprinkles
- Almond pieces
- Shredded Coconut
- Dang Toasted Coconut Chips (awesome and vegan!)
Preheat the oven to 375 degrees. Lightly grease a donut pan with canola oil and set aside. I got my donut pan from HEB at Bandera and 1604, but it’s not carried at all locations.
In a large bowl, whisk flour, sugar, baking soda, and cinnamon. In a medium bowl, whisk non-dairy milk, oil, vinegar, and vanilla. Pour the wet ingredients to the dry and mix with a fork until just combined. Don’t over mix! This is especially important if you’ve substituted whole wheat flour which will get very dense if over-mixed.
Scoop half of the mixture into a pastry bag (I also got my pastry bags from HEB) and pipe the batter into the prepared donut pan. I found this step so helpful! Since the mixture is thick it would be very difficult to get it cleanly into the molds. Bake the donuts for 10 to 12 minutes in your preheated oven. When the time us up, remove the pan from the oven and let cool for a few minutes in the donut pan. You could also put them on a cooling rack if you’re eager to get the next batch in the oven. While they bake you can make the chocolate topping!
Baked donuts cooling on a rack, it’s time for chocolate!
- 1/2 cup vegan chocolate chips (I used Enjoy Life Brand)
- 4 tablespoons plus 2 teaspoons soy or almond milk
- 1 cup organic powdered sugar
Combine the chocolate chips and soy / almond milk together and melt in a microwave or double boiler. (I used a small bowl with a lid so if there is extra chocolate I can keep if for next time) Add the powdered sugar to the chocolate mixture a little at a time, whisking together each time until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.
Once your donuts are cooled you can dip them top side down, so the half that was browned in the pan is left exposed. If you turn the donut as you remove it from the chocolate it will give it a nice finish and prevent excess dripping. Immediately sprinkle your choice of toppings onto the chocolate. Once you have them all decorated place them in the fridge (or freezer) to let them set.
These guys are ready for a party!
Chocolate Vegan Donuts with Almonds for the hubby
Dessert time for my honey-bunny!
A dozen to share!
I got a couple donut boxes from HEB to take my amazing little homemade donuts over to Mike & Andrea’s party. All of them got eaten up while the night was still young. I got lots of compliments, which makes all the effort totally worth it. I must have tested this recipe a million times this past week and I’m still thinking of how to make it better. That’s what I love about baking, there’s always room to learn and improve! We’re on our way to our friends The Frey Family’s house for a backyard hangout. Did someone say vegan s’mores?
Notes: This recipe was adapted from Baked Sprinkle Donuts in Chloe’s Kitchen. Chloe’s recipe called for 2 tsp ground nutmeg, which I replaced with ground cinnamon. I also left out the 1 tsp salt, added 1/3 cup sugar for additional sweetness, and doubled the chocolate glaze recipe. This recipe and instructions have been rewritten from my own experience for this post.
I’ve also signed up for Amazon Affiliate Program! If you’d like to purchase Dang Toasted Coconut Chips or Chef Chloe’s book please click on the links above!
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