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Looking for new vegan dessert ideas? Don't miss these gluten-free vegan baked donuts, prepared with chocolate and served with chocolate on the top. Delicious!
- Oat flour 75 g
- Rice flour 75 g, sweet
- Sugar 110 g
- Cocoa powder 25 g
- Almonds 2 tbsp, ground
- Coconut flour 2 tbsp
- Flax seeds 2 tbsp, ground
- Baking powder 1 tsp, gluten free
- Bicarbonate of soda 1/2 tsp (baking)
- Chilli powder 1/2 - 1 tsp
- Salt 1/2 tsp
- Almond milk 175 ml
- Apple souce 55 ml, unsweetened
- Sunflower oil 3 tbsp
- Chocolate chips 80 g, vegan
- Preparation time
- Cooking time
- Recipe category Breakfast
- Recipe yield 8
To prepare the vegan baked donuts start eating the oven to 170°C (150° fan).
Grease 12 doughnut tins.
Mix together the dry ingredients in a mixing bowl until combined.
Add the wet ingredients and mix until just combined.
Leave to stand for 5 minutes.
Spoon into the tins and lightly smooth the tops with wet fingers.
Bake for 18-23 minutes, until firm to the touch.
Cool in the tins for 2 minutes, then place on a wire rack to cool completely.
To decorate the vegan baked donuts
Heat the coconut milk until bubbles begin to appear around the edges.
Pour over the chopped chocolate and stand without stirring for 5 minutes.
After 5 minutes, stir until smooth.
Leave to cool and thicken slightly.
Spoon over the doughnuts and sprinkle lightly with vanilla infused coarse sea salt.
Leave the vegan baked donuts to set.