Can I use regular flour instead of whole-wheat pastry flour for the doughnuts?

The recipe specifically calls for whole-wheat pastry flour, which contributes to the texture. While all-purpose flour might work, the resulting texture and density of the doughnuts may differ.

How can I prevent the chocolate glaze from curdling?

To avoid the glaze curdling, ensure both your melted coconut oil and pure maple syrup are at room temperature before combining them. Alternatively, you can gently heat them together to ensure smooth mixing.

What's the best way to get the doughnut batter into the pan?

You can spoon the thick batter into your greased doughnut pan. For easier and neater application, use a piping bag or a sandwich bag with a corner snipped off.

Can I make these Baked Elvis Doughnuts gluten-free?

The recipe uses whole-wheat pastry flour. To make them gluten-free, you would need to experiment with a gluten-free all-purpose flour blend, potentially with added xanthan gum, though the results may vary in texture.

How should I store leftover Baked Elvis Doughnuts?

Store cooled, glazed doughnuts in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days to maintain their freshness.

11 years ago

Baked Elvis Doughnuts
[Vegan]

AM By: Aileen Metcalf

Author Bio

Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her... Read More

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Several golden-brown, baked vegan Elvis doughnuts, generously coated in a glossy chocolate glaze and sprinkled with crushed peanuts, arranged on a white plate.

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Baked Elvis Doughnuts [Vegan]

Elvis Presley was famous for loving the awesome combo of banana and peanut butter. He also loved to throw bacon in the mix, but we'll skip the bacon and replace it with chocolate and bourbon instead to make a vegan baked doughnut that Elvis would be proud of.

Ingredients You Need for Baked Elvis Doughnuts [Vegan]

Doughnuts:

1/2 of a large banana
1/4 cup non-dairy yogurt
1 1/2 teaspoon vanilla-infused bourbon
2 tablespoons coconut oil, melted
1/4 cup almond milk
1/3 cup coconut sugar (or brown sugar)
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder, aluminum-free
1 cup whole-wheat pastry flour*

Chocolate Glaze:

1-2 tablespoon coconut oil, melted
1/3 cup carob or unsweetened cocoa powder (I use a blend of dark and regular cocoa)
4-5 tablespoons pure maple syrup, at room temperature
Pinch of sea salt
Pinch of cinnamon

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How to Prepare Baked Elvis Doughnuts [Vegan]

To Make the Doughnuts:

Preheat the oven to 350°F. Grease a doughnut pan with coconut oil or organic shortening.
In a small bowl combine the dry ingredients: flour, baking powder, baking soda, and nutmeg. Set aside.
In a large mixing bowl, cream the banana, yogurt, vanilla, coconut oil, almond milk, and sugar. You want to mix this until everything is smooth, including the banana. Slowly incorporate the dry ingredients. You don't want to over mix the batter; it should be pretty thick at this point.
Spoon or pipe the batter into your prepared doughnut pan. I used a piping bag, but you can use a sandwich bag with a hole cut in it. Both work! I got seven doughnuts from this recipe, but I would estimate you could get 6-8 medium-sized doughnuts.
Bake the doughnuts for about 13 minutes. Once they're done, allow them to cool in the pan for at least five minutes.

To Make the Chocolate Glaze:

Combine the ingredients and stir. It should thicken up nicely. If your mixture "curdles," I have a feeling that your coconut oil was melted, while your maple syrup may have been cold. You can eliminate this problem by heating them both together.
Dip each doughnut in the glaze and then in some crushed peanuts.