05 Jun Vegan – Chocolate Donuts
Vegan Chocolate Donuts
Dry Ingredients:
1 Cup + 1 Tbsp (170g) C9 All-Purpose Baking Flour
1 Tsp (5g) Baking Soda
1 Tsp (6g) Salt
2 Tbsp (15g) Cocoa Powder
¾ Cup + 2 Tbsp (175g) Vegan Sugar
Wet Ingredients:
¾ Cup + 2 Tsp (178–180g) Canola Oil
½ Cup (120g) Rice Milk
½ Tsp (2.5g) Lemon Juice
1 Tsp (5g) Vanilla
¾ Cup + 1 Tsp (184g) Applesauce
Batch Yield: ~12 large donuts
Method:
- Preheat oven to 350°F
- In a small bowl sift together dry ingredients, set aside
- In a medium bowl, mix sugar and oil until sugar is mostly dissolved
- Add remaining wet ingredients to your oil and sugar mixture and mix well
- (It will look like it’s not completely combined, this is normal, it will come together once you add your dry ingredients)
- In three stages, slowly whisk in your dry ingredients
- Lightly spray your donut pans with oil to grease them
- Prepare a piping bag
- (A round piping tip is not necessary but it is helpful. If you don’t have one you can just cut the tip of the piping bag off)
- Fill your piping bag, and pipe batter into greased donut pans
- (When filling your piping bag, don’t fill it all the way, only fill it about ⅔ full. This will ensure that your batter will not spill out the top of the piping bag)
- Bake for 17–20 minutes or until an inserted skewer comes out clean
- After they’re fully baked, remove them carefully from the pan with a small offset spatula or butter knife and allow them to cool on a cooling rack
Vegan Chocolate Glaze
Ingredients
⅓ Cup (48g) Icing Sugar
2 Tbsp (15g) Cocoa Powder
2 Tbsp (30g) Rice Milk
1 Tsp (5g) Vanilla
Method:
- Whisk all ingredients together until there are no lumps
- Be sure your donuts are fully cooled before you glaze to avoid the glaze melting off
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.