Vegan Gooey Chocolate Doughnuts
Ingredients
The doughnuts
-
½
cup
oat flour
-
½
cup
sweet rice flour
-
¼
cup
unsweetened cocoa powder
-
¼
cup
pure cane sugar
-
2
tablespoons
coconut flour
-
1½
tablespoons
ground flax meal
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
cup
unsweetened almond milk
-
¼
cup
brown rice syrup
-
¼
cup
pumpkin puree
-
2
tablespoons
oil
-
2
teaspoons
vanilla extract
-
½
cup
vegan dark chocolate chips
The glaze
-
⅔
cup
powdered sugar
-
5
tablespoons
unrefined coconut oil
-
3½
tablespoons
unsweetened cocoa powder
For topping
Instructions
- Preheat the oven to 350°F (180°C) and grease the doughnut pan.
- In a large bowl, mix the dry ingredients: oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: almond milk, brown rice syrup, pumpkin puree, oil, and vanilla extract.
- Combine the wet mixture with the dry ingredients and stir until just combined, then fold in the chocolate chips.
- Spoon the batter into the doughnut molds, filling them just below the top.
- Bake for 20 to 26 minutes until lightly golden brown around the edges and gooey in the center.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack.
- For the glaze, mix powdered sugar and coconut oil until smooth, then stir in cocoa powder.
- Dip the doughnuts in the glaze and let the excess drip off before serving with vegan ice cream.
Nutrition Facts (estimated)
Servings
10 Doughnuts
Calories
346
Total fat
18g
Total carbohydrates
44g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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