Double Chocolate Donuts
These donuts are fluffy and chocolatey, and super light and everything weekend dreams are made of. We modified the original recipe from Minimalist Baker a smidgen based on what we had readily available, but the original recipe is a solid go-to.
- 1/4 cup (60 ml) aquafaba* (the liquid in a can of chickpeas)
- 1/2 cup (120 ml) unsweetened plain almond milk (warmed in the microwave or on stovetop)
- 1/4 cup (60 g) melted coconut oil (we love the vegan "butter flavored" one)
- 1/3 cup (63 g) organic cane sugar or coconut sugar (donuts are fluffier with cane sugar)
- 1/4 cup (60 ml) maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/3 cup (80 g) unsweetenedapplesauce (or other hearty fruit puree, such as beets)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup + 1 Tbsp (70 g) unsweetened cocoa powder (if clumpy, sift)
- 3/4 cup (140 g) almond flour (not meal)
- 1 cup + 2 Tbsp (180 g) Bob's Red Mill GF flour
- 3 Tbsp (45 g) coconut oil, melted
- 3 Tbsp (15 ml) maple syrup
- 5 Tbsp (28 g) unsweetened cocoa powder (if clumpy, sift)
- Pinch sea salt
- 1/4 tsp vanilla extract
- Preheat oven to 375 and lightly grease two donut pans with coconut oil.
- To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 4-6 minutes. Set aside. (Ours got very frothy and a little firm, but didn't quite peak. You can try adding a dash or two of cream of tartar to try to firm them up.)
- Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.
- In a large mixing bowl, add the melted coconut oil. Then add the sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine. Add the applesauce and warmed almond milk and whisk once more to combine.
- Add baking powder, baking soda, cocoa powder (sifted if clumpy), almond flour, and gluten-free flour and whisk to combine.
- Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable (we definitely had to add more flour. We did 4-5 tablespoons each of the flours and 1 extra tablespoon of cocoa powder).
- Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy.
- In the meantime, make glaze (optional). In a small mixing bowl, add melted coconut oil, maple syrup, sifted cocoa powder, salt, and vanilla extract. Whisk to combine. You should have a slightly thick glaze, but should still appear easily spreadable.
- Taste and adjust sweetness if needed by adding more maple syrup. Set aside. Prepare any other toppings, such as coconut flakes, cacao nibs, or sprinkles, at this time.
- Remove donuts from oven and let cool for 1-2 minutes. Then grab the tins with a towel and tap on the counter 2 times to loosen. Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they'll firm up).
- Dip/spread glaze. Then top with desired toppings, such as sprinkles, coconut flakes, or cacao nibs!