Just a typical Saturday night reading my collection of Chloe Coscarelli cookbooks, and I come across her recipe for Baked Chocolate Doughnuts. About five minutes later, I got to baking. I used miniature doughnut pans instead of the standard size that her recipe calls for, but it worked just as well. I highly recommend checking out the book Chloe’s Vegan Desserts; it’s a phenomenal resource to become well-acquainted to the world of vegan baking.
QUICK TIP: When prepping ingredients, I realized I did not have powdered sugar for the glaze, but I learned a trick of mixing 1 teaspoon of cornstarch with 1 cup of granulated sugar in a high-speed blender for every 1 cup of powdered sugar that a recipe calls for.
These were the perfect amount of chocolatey goodness, and surprisingly quick and easy to make. They were a major hit among friends and family too. I hope you give this recipe a try. Plus, doughnuts are a great excuse to have dessert for breakfast 🙂
- For the Doughnuts:
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 2 teaspoons instant espresso powder (instant coffee also works)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cup non-dairy milk (I used Unsweetened Vanilla Almond Milk)
- 1/4 cup canola oil
- 1/4 white or apple cider vinegar
- 1 teaspoon pure vanilla extract
- For the Chocolate Glaze:
- 1/4 cup semi-sweet chocolate chips (make sure they’re vegan! I use Ghirardelli brand)
- 1/2 cup powdered sugar
- 2 tablespoons and 1 teaspoon nondairy milk
- To make the doughnuts: Preheat the oven to 375 degrees. Lightly grease the mini doughnut pans.
- In a large bowl, whisk flour, sugar, cocoa powder, cinnamon, instant espresso, baking soda, salt. In a standard sized to large measuring glass, whisk the nondairy milk, oil, vinegar, and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and whisk together until just combined. Be sure not to over mix. A sticky batter will form.
- Put about half of the batter in a gallon-sized plastic bag and cut a corner about the same width of the doughnut mold in the pan. Pipe the batter in the pan and repeat the process until all the batter is used. Bake for 9-11 minutes. Let the doughnuts sit in the pan for 5 minutes before removing.
- To make the glaze: In a microwave safe bowl, microwave the chocolate chips and nondairy milk for about 1 minute, watching closely. Make sure they are melted together well. Whisk in powdered sugar until smooth. Let it sit for 5-10 minutes to allow it to thicken.
- To assemble: Dip one side of each doughnut into the glaze, then twist it to allow the excess to drip off. Sprinkle toppings of your choice immediately. I used chopped peanuts and chopped almonds.
Thanks for reading and have a beautiful day!2