Vegan Chocolate Glazed Baked Donuts Recipes

VEGAN CHOCOLATE GLAZED BAKED DONUTS

Steps:

• Preheat oven to 170°C / 340°F. Lightly grease a donut baking pan.
• Mix ground flax seeds with water and let rest for about 5 minutes, so the seeds soak up the water.
• In a large bowl, mash peeled bananas. Add almond butter, maple syrup and plant-based milk, such as oat milk, almond milk or soy milk.
• In a separate bowl mix the dry ingredients: almond flour, ground pistachios, coconut flour, spelt flour, baking soda and baking powder.
• Add soaked flax seeds to the wet ingredients and mix to combine.
• Add dry ingredients to wet ingredients and combine with a spatula.
• Pour the mixture in a pastry bag or a plain plastic bag, cut a corner off with scissors and squeeze the mixture into the baking tray molds.
• Place baking tray into the preheated oven and bake 15 minutes at 170°C / 340°F until they rise and become golden-brown. Test with a tooth pick when the donuts are baked.
• Remove donuts from the oven and let them cool in the baking tray for a minute or two, then just tap the tray against the counter to loosen the donuts and turn them upside down over a cooling rack. The donuts should just fall out of the baking tray. Leave to cool completely.
• Prepare the chocolate glaze: place dark chocolate chips in a bowl and heat over a water bath (bain-marie), add a teaspoon of coconut oil and once melted, stir with a spoon to combine. Dip each donut into the melted chocolate and return on the cooling rack. Sprinkle the chocolate glazed donuts with some finely chopped pistachios and leave for the chocolate to cool and set.

VEGAN CHOCOLATE GLAZED DONUTS

Steps:

• Preheat the oven to 400°F (204°C). Grease two 6-cavity donut pans with melted coconut oil or a nonstick cooking spray.
• In a medium bowl, whisk together the almond milk, vinegar, sugar, melted coconut oil, and vanilla extract until well combined.
• In a large bowl, sift the cocoa powder. Then add in the flour, salt, baking soda, and baking powder.
• Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until just combined, taking care to not over mix.
• Spoon the donut mixture into a pastry bag fitted with a tip (or into a large resealable bag with a hole cut in the corner). Pipe the donut batter into each donut cavity, filling a little more than 3/4 full.
• Bake the donuts for 10 minutes in the preheated oven or until a toothpick comes out clean. Transfer the donut pan to a wire rack to cool for 20 minutes. Once cooled, flip the donut pan over onto the wire rack and lightly tap each cavity to pop out the donuts.
• While the donuts are cooling, prepare the Dark Chocolate Glaze. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Add the chocolate chips and coconut oil to the bowl and allow to melt, stirring occasionally with a silicone spatula or spoon until the mixture is smooth and glossy. Alternatively, you can melt the chocolate and coconut oil in intervals.
• Dip each donut into the chocolate glaze, then sprinkle on just a little bit of the crushed rose bud tea leaves. Allow the glaze to set for 10-15 minutes.