Ashley's Triple Chocolate Doughnuts
Vegan, gluten-free
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Angela's note: Gooey, moist, and dense these vegan and gluten-free doughnuts will satisfy your every chocolate craving and then some! Vegan + GF doughnuts are sensitive to ingredient changes, so it's important not to make any substitutions in this recipe. Please note that sweet rice flour is not the same thing as rice flour and they are not interchangeable. Printed with permission from the book Baked Doughnuts for Everyone by Ashley McLaughlin. Excerpted by arrangement with Fair Winds Press. Copyright © 2013.
Yield
10-12 standard doughnuts
Prep Time
20 Minutes
Cook time
22 Minutes
Total Time
42 Minutes
Ingredients:
For the doughnuts:
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/2 cup pure cane sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 3 tablespoons oil (I used grapeseed oil-AL)
- 1/2 cup vegan dark chocolate chips (I used Enjoy Life mini chips-AL)
For the chocolate frosting:
- 2-3 tablespoons unsweetened almond milk
- 2/3 cup powdered sugar
- 3 tablespoons vegan butter
- 1/4 cup cocoa powder
- vegan sprinkles, for garnish (I used Let's Do Sprinklez -AL)
Directions:
- Preheat oven to 350F and grease a doughnut pan.
- For the doughnuts: Combine the dry ingredients in a large bowl and stir until combined. In another bowl, whisk all of the wet ingredients (milk, applesauce, oil) together until fully combined.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Let batter sit for 5 minutes. Do not stir after this point. The batter will be very thick and not pourable.
- Spoon the batter into the doughnut molds, filling to just below the top of each mold (3 to 6 mm) from the top. Lightly smooth out the top of the batter with a small silicone spatula. Do not pack the batter down.
- Bake for 18-23 minutes. A toothpick inserted into the centre should come out clean (unless you stab it into a melted chocolate chip, that is!). Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnut to help loosen them out. Then place on a cooling rack and allow to fully cool before topping.
- For the frosting: Add the frosting ingredients into a medium bowl and beat with electric mixers until smooth, adjusting the amount of milk or sugar, if necessary. Spread the frosting onto cooled doughnuts and garnish with sprinkles, if desired.
Note: I baked the doughnuts for a bit longer than called for (23 minutes) and used a regular size pan (6 doughnut) and a mini pan (12 doughnuts), baking both at the same time.