Double Chocolate Donuts

Total time 40 mins | Makes 10 | Vegan, Nut Free, Gluten Free Option

Ingredients

Donuts

• Flax egg (2 tbsp flaxmeal + 6 tbsp water)

• 235g wholemeal spelt flour (or GF flour)

• 50g coconut sugar

• 40g cacao powder

• 1 ½ tsp baking powder

• ½ tsp bi-carb soda

• Pinch of sea salt

• 55g coconut oil, melted

• 250 plant milk

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar

Glaze

• 2 tbsp coconut oil, melted

• 2 tbsp maple syrup

• 6 tbsp cacao powder

• Pinch of sea salt

• ¼ tsp vanilla extract

Method

1. Preheat oven to 180°C and grease a 12-hole donut tray.

2. Prepare the flax egg by mixing the flaxmeal and water in a small bowl, set aside

3. In a medium bowl, combine the flour, coconut sugar, cacao powder, baking powder, bi-carb powder and salt.

4. In a separate bowl, whisk together the flax egg, melted coconut oil, almond milk, maple syrup, vanilla and apple cider vinegar, then gently mix into the dry ingredients. The batter should be nice and smooth.

5. Spoon mixture into the donut holes (approximately 2/3 – 3/4 full) and smooth out any peaks, then bake for 20 minutes. Once baked, remove donuts from the molds and let cool on a wire rack.

6. Meanwhile, prepare the glaze by melting the coconut oil, maple syrup, cacao powder, salt and vanilla over low heat for 3-5 minutes. When the donuts are completely cool, dip the smoother side into the chocolate glaze, then decorate with your choice of toppings! Repeat for the remaining donuts.