Baked chocolate doughnuts
A HEALTHY DESSERT. We often think of desserts as unhealthy, but it really depends on the ingredients used and how they are prepared. Therefore, you can prepare it without the need for special storage.
Who doesn’t love soft, light and fragrant doughnuts? Classic doughnuts are usually fried in oil and contain dairy and eggs, but there’s a lighter and healthier alternative – baked vegan doughnuts! They’re just as tasty, fluffy and delicious, but without the frying and animal ingredients.
Vegan baking often seems challenging, as you need to find the right substitutes for the ingredients that give the dough the right texture. In this recipe we will use vegetable milk and coconut oil. Baking instead of frying not only reduces the amount of oil, but also makes it easier to prepare and easier to digest.
The best thing about these doughnuts is that you can make them in many different ways – with the classic sugar sprinkle, covered with chocolate or even filled with jam.
The possibilities are endless, so you can tailor them to your taste. They are also a great choice for children as they are healthier and without the unnecessary additives found in store-bought confectionery.
Sweet indulgence without guilt
It’s quick and easy to make and the result will delight vegans and sweet tooths alike. If you’re looking for a guilt-free way to enjoy doughnuts, this recipe is the way to go.
Ingredients:
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250 g plain flour
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100 g sugar
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40 g vanilla sugar
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40 g baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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250 ml vegetable milk (almond, oat or soya)
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5 tablespoons coconut oil (or other vegetable oil)
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1 teaspoon apple cider vinegar
Overflow:
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100 g dark vegan chocolate
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1 tablespoon coconut oil
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Coloured sprinkles, chopped nuts or coconut flour for decoration
Accessories:
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Silicone doughnut mould
Preparation:
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Preheat the oven to 180°C and prepare the silicone doughnut tin.
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Prepare the dough: In a large bowl, combineall the dry ingredients and mix. Add the wet ingredients and stir to combine.
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Filling the mould: Divide the dough evenly in the doughnut mould (about ¾ of the mould is filled).
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Baking: bake the doughnuts for about 12-15 minutes until golden brown and fluffy.
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Cooling: Once baked, leave them in the mould for 5 minutes, then transfer them to a wire rack to cool completely.
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Topping: melt the chocolate with the coconut oil over a water bath. Dip the cooled doughnuts in the chocolate and sprinkle with your choice of toppings.
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Serve: let the topping set, then enjoy delicious vegan doughnuts!
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