These super chocolatey, vegan donuts are easy to whip up, you just need to throw all the ingredients in a food processor and instead of having to use a lot of oil or vegan butter, the secret ingredient in these donuts is chickpeas! We made these donuts using our favourite vegan chocolate from ichoc, their chocolate comes in so many amazing flavours and any of them would work great with this recipe.
Ingredients
For the donuts
- 1 cup cooked chickpeas (drained and rinsed)
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 3/4 tsp baking soda
- 1 tbsp apple cider vinegar
- 1/2 cup sugar
- 2 tsp vanilla essence
- 1/2 cup soy milk
- 1 block (80g) ichoc classic chocolate
For the icing
- 1/2 cup icing sugar
- 1 tbsp cocoa powder
- 1 tsp vegan butter
- 1 block (80g) ichoc white vanilla chocolate
- 1-2 tbsp hot water
Servings: mini donuts
Instructions
For the donuts
- Preheat the oven to 180˚C. In a food processor, blend together the chickpeas, soy milk, baking soda, vanilla, apple cider vinegar and sugar until a smooth batter forms.
- Mix the cocoa powder and flour together in a large mixing bowl. Melt the chocolate and stir into the dry ingredients along with the wet chickpea mixture from the food processor until a thick batter forms.
- Grease a donut pan and spoon the mixture into the rings, fill each donut ring around 3/4 full.
- Bake for 8 minutes. Let them cool for a few minutes in the donut pan and then transfer to a cooling rack. Allow them to cool before icing.
For the icing
- In a mixing bowl add the icing sugar, cocoa powder, vegan butter and hot water. Add the water gradually to ensure the icing doesn't get too runny. Ice the donuts and allow the icing to set for a few minutes.
- Finely chop the white chocolate and sprinkle it over the top of the iced donuts. Store in an air tight container for up to 4 days.
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