These “healthified” vegan donuts make a delicious alternative to regular donuts without the refined white sugar, and by baking them rather than deep frying them they also have a lot less fat!
Ingredients
For the donuts
- 1/2 cup unbleached all purpose flour (or regular white flour)
- 1/2 cup wholemeal flour
- 1/3 cup coconut sugar (or raw cane sugar)
- 1.5 tsp baking powder
- 2 tsp cinnamon
- 2 tbsp unsweetened apple sauce
- 1/2 cup non-dairy milk
- 2 tbsp flavour-free coconut oil
- 1 tsp vanilla essence
- 1 tsp apple cider vinegar
- 1 tbsp ground flaxseed
- 2 tbsp water
For the glaze
- 2 tsp coconut oil
- 2 tsp maple syrup
- 4 tsp peanut flour
- 1 tsp raw cacao nibs
Servings: mini donuts
Instructions
For the donuts
- Preheat the oven to 180˚C and lightly grease a donut pan.
- Prepare the flax "egg" by mixing the ground flaxseed with the water and set aside for 10 minutes to allow it to firm up.
- In a mixing bowl add the flours, baking powder, sugar and cinnamon and mix together.
- In a small saucepan over low heat add the non-dairy milk, apple cider vinegar, apple sauce, vanilla essence and coconut oil and stir until the coconut oil has just melted and everything is mixed together.
- Remove the saucepan from the heat and add the contents to the mixing bowl with dry ingredients. Add the flax "egg" to the bowl and mix everything together until combined.
- Fill the donut moulds about 3/4 full with the mixture and smooth with your finger to even it out.
- Bake for 10-12 minutes until a skewer poked into the donuts comes out clean. Leave to cool on a wire rack.
For the glaze
- Place the coconut oil and maple syrup in a small microwave bowl and microwave for around 20 seconds or until they both have melted into a runny liquid.
- Mix the peanut flour in with the coconut oil and maple syrup. Drizzle over the cooled donuts and top with a sprinkling of raw cacao nibs.
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