chocolate baked donuts.

donuts

One night while scrolling through pinterest, milo saw these and said “back up! I want to see those…..OOOOOOH. Can we make those?!!”

He was having his friend sleepover for the first time this weekend, so I thought this would be the perfect occasion to bust out the donut pan and give these a go.

I have been on the fence about these donut-pan baked donuts. They always taste ok to me, but not like a donut. These are the closest to real donuts I have ever had. They are rich and chocolatey and the glaze sets very nicely.

These were gone in no time!

This recipe made 10 full size donuts.

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
1 1/2 tspn egg replacer powder mixed with 3 T water
4 tablespoons earth balance, melted
1 teaspoon pure vanilla extract

For the Chocolate Glaze:
1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 to 4 tablespoons almond milk
2 teaspoons pure vanilla extract

sprinkles!!!

Preheat oven to 325  degrees F.  Spray a doughnut baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.

In a small bowl, whisk together almond milk with the vinegar mixed in, egg replacer, melted earth balance, and vanilla extract until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.  Use a small spoon to portion batter into the prepared doughnut baking pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.

To make the glaze, in a medium bowl whisk together powdered sugar, and cocoa powder.  Add 2 tablespoons of almond milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.

Dip each doughnut into the chocolate glaze.  Shake off some of the excess glaze.  Return to the wire rack and sprinkle with color jimmies.   Allow to rest a few moments for the frosting to harden slightly.

banana chocolate chip mini donuts

bnana

I had some really over ripe bananas so I made some baked donuts! Baked donuts are definitely not the same as fried ones, but I’m scared to do all that deep frying in my kitchen ,so these will have to do for now…

  • 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
  • 1/2 cup Sugar
  • 1/2 cup soy or coconut yogurt
  • 1/4 cup earth balance, melted
  • Egg replacer for two eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips (I used cocoa nibs)
1. Preheat the oven to 325F
2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and soy yogurt. Mix until incorporated.
3. Add melted earth balance, egg replacer and vanilla extra and mix.
4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
5. Using a spatula, fold in the chocolate chips.
6. Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.
7. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.
8. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.

284. chocolate mini donuts.

The Pumpkin donuts I made last week were such a hit with Milo, that I decided to give it another go. This time making his favorite: chocolate WITH sprinkles. These are so suprisingly easy to make! After some searching on the internet for some ideas, I gave this recipe a go.

 

1 3/4 cups All-Purpose Flour
1/4 cup Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Brown Sugar
3/4 cup almond milk
3/4 cup Applesuce
1/4 cup Canola Oil

Preheat oven to 350°F and lightly grease donut pans.

Stir together the flour, cocoa, baking soda, and salt. Set aside.

Blend together the sugar, milk, applesauce, and oil, until thoroughly combined. Add to the dry ingredients and blend until just combined.

Fill each donut well 3/4 full. Bake for 9 minutes, until donuts spring back when lightly pressed. Allow to cool in pan for 5 minutes before transferring to rack.

When completely cool, dip tops of donuts into chocolate sauce (recipe below) and place in refrigerator to set.

Chocolate Sauce
6 tbsp Non-Dairy Milk
2/3 cup Semisweet Chocolate Chips

Warm milk, over medium heat, until it’s just about to simmer.

Remove from heat and add chocolate chips. Stir until chocolate has melted and everything is thoroughly combined.

Dip donuts.

 

278. pumpkin pecan donuts.

I made donuts! and pumpkin ones to boot!

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!