Vegan triple chocolate donuts
16mini donuts
16mini donuts
For the donuts
  • 1cup cooked chickpeas (drained and rinsed)
  • 1cup all purpose flour
  • 1/4cup cocoa powder
  • 3/4tsp baking soda
  • 1tbsp apple cider vinegar
  • 1/2cup sugar
  • 2tsp vanilla essence
  • 1/2cup soy milk
  • 1block (80g) ichoc classic chocolate
For the icing
  • 1/2cup icing sugar
  • 1tbsp cocoa powder
  • 1tsp vegan butter
  • 1block (80g) ichoc white vanilla chocolate
  • 1-2tbsp hot water
For the donuts
  1. 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.
  2. 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.
  3. Grease a donut pan and spoon the mixture into the rings, fill each donut ring around 3/4 full.
  4. 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
  1. 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.
  2. 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.