Vegan Gooey Chocolate Doughnuts Recipe 

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Ingredient

– 1/2 cup oat flour 60 g – 1/2 cup sweet rice flour 70 g – 1/4 cup unsweetened cocoa 20 g – Powder – 1/4 cup pure cane sugar 50 g – ▢2 tablespoons coconut flour 14 g – 1 1/2 tablespoons ground flax meal 11 g – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 3/4 cup unsweetened almond milk 1/4 cup + 2 tablespoons brown rice 175 ml, 129 g – Syrup – 1/4 cup pumpkin puree 60 g – 2 tablespoon oil 28 ml – 2 teaspoons vanilla extract – 1/2 cup vegan dark chocolate chips 88 g FOR THE GLAZE – 2/3 cup powdered sugar 80 g – 5 tablespoons unrefined coconut 70 g – Oil melted – 3 1/2 tablespoons unsweetened 18 g – cocoa powder FOR TOPPING – Vegan ice cream

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To make doughnuts: Preheat oven to 350°F (180°C, gas mark 4) and grease doughnut pan. 

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In a large basin, mix oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt. 

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Mix the milk, brown rice syrup, pumpkin puree, oil, and vanilla essence in another bowl. Pour the wet mixture into the dry ingredients and whisk with a large wooden spoon until just mixed, stopping when there is no dry flour. 

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Mix in chocolate chips gently. Thick mixture. Fill doughnut moulds to 1/8- to 1/4-inch (3 to 6 mm) from the top with batter. Bake until sides are softly golden brown, 20–26 minutes. 

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A gooey centre is expected in the cake. Wait 5 minutes to cool in pan. To loosen doughnut edges, use a thin spatula. After cooling on a rack for 5–10 minutes, glaze. 

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Making the glaze: Combine powdered sugar and coconut oil until smooth. Add chocolate powder and mix. Invert the doughnut and drip glaze. Serve warm with ice cream. 

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Triple Layer Peanut Butter Chocolate Chip Cookie Dough Cups Recipe 

also see

also see

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