Looking for a Saturday morning breakfast treat? Or, a fun dessert to bring to the neighbors? Try these soft, chocolate gluten-free donuts!
Makes: 36 mini donuts or 12-15 full-sized donuts, depending on pan size.
Ingredients
- Donuts: 1 serving Chocolate Vega One® Organic All-in-One Shake
- 1 cup gluten-free flour
- ¼ cup cocoa powder
- 1½ Tbsp ground flax meal
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup unsweetened non-dairy beverage, warmed
- 6 Tbsp unsweetened applesauce
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- 1 chopped bar of Vega® Maca Chocolate
- or 1/2 cup mini non-dairy chocolate chips
- Glaze: 1 Tbsp coconut oil
- 3 Tbsp natural peanut butter, melted
- ⅓ cup (or more) powdered sugar
- ½ tsp vanilla extract
- ½ cup non-dairy beverage
Preparation
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Donuts:
Preheat oven to 350F and grease your donut pan.
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Combine dry ingredients (Vega One® All-in-One Shake, flour, flax meal, cocoa powder, coconut palm sugar, baking powder, baking soda, and salt) in a medium size mixing bowl. Whisk to incorporate.
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Combine wet ingredients (non-dairy beverages, coconut oil, vanilla, applesauce) in small mixing bowl. Whisk to incorporate.
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Fold wet ingredients into dry ingredients being careful not to over mix.
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Add chopped Vega® Maca Chocolate or mini chocolate chips to batter. Mix again gently and let batter sit for 5 minutes.
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Spoon batter into greased donut pan.
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Bake for 15 to 25 minutes depending on size of donut pan.
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Glaze:
In a small bowl combine coconut oil and peanut butter. Warm in microwave (or melt on stove) until softened. Stir to combine evenly.
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Add vanilla and powdered sugar to the peanut butter mixture and stir to combine.
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Slowly add non-dairy beverage 1 teaspoon at a time until desired consistency is achieved.
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Spoon glaze onto donuts or place in shallow bowl and dip tops of donuts. Feel free to get creative and add sprinkles, chopped Vega® Maca Chocolate Bars or chocolate chips for decoration!
