I found this recipe from “the pretty bee” for vegan chocolate doughnuts and made a few little tweaks, but other than that, it was good as she wrote it. I did a different glaze too, because I wanted to make the whole thing refined sugar free. I got a doughnut pan for Christmas, and I’m gonna use it! As you can see, one of the doughnuts didn’t even make it to picture time!
Gluten, dairy and refined sugar free Chocolate Doughnuts
Preheat oven to 350 degrees F
Mix these together in a bowl with a hand mixer:
1/4 c. coconut oil
3/4 c. almond or coconut milk, unsweetened (or chocolate! that’d be yummy)
2 Tbsp unsweetened applesauce
1/2 tsp vanilla
1/2 tsp apple cider vinegar
Mix in a separate bowl and then add to the wet and mix with the hand mixer- it should have a bit of a thicker consistency…like brownie batter
1 c. cake flour blend
1/2 c. coconut palm sugar
heaping 1/3 c unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
Spoon into 6 well doughnut pan until the wells are almost full and smooth out the tops. You will likely have leftover batter for another doughnut.
Bake for 12+ minutes, then take out and turn onto a cooling rack.
Once cool, mix together
1/3 c. raw honey, warmed so it’s runnier
1/2 c. unsweetened cocoa powder (more if you like it more chocolatey…taste it as you mix it to get the right flavor)
2 Tbsp unsweetened coconut milk (may not need this much)
Spoon this over the doughnuts on the rack with waxed paper underneath, and add sprinkles if you so desire (although they’re not refined sugar free)