These doughnuts are fluffy, slightly moist, and have an incredible Mexican chocolate flavor. Mexican chocolate is known for its distinct spicy cinnamon and ginger flavors. Their texture is more like a muffin than the typical fried doughnut, so they're the perfect excuse to have chocolate for breakfast.
Mexican Chocolate Doughnuts [Vegan]
For the Doughnuts:
- 1 medium banana, cut into chunks
- 1/2 cup sugar with stevia
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoon freshly brewed coffee, cooled to room temperature
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For the Chocolate Glaze:
- 1 cup vegan chocolate chips
- 3 tablespoons unsweetened almond milk
To Make the Doughnuts:
- Preheat oven to 350° F. Grease a doughnut pan.
- In a medium bowl, with a hand mixer, blend the banana and sugar until fairly smooth. Add the apple cider vinegar, vanilla, and coffee. Mix until thoroughly combined.
- In a large bowl, sift together the flour, cocoa, baking soda, salt, cinnamon, and ginger.
- Add wet ingredients to the dry ingredients, mix until incorporated.
- Spoon batter into the prepared doughnut pan and fill it to the top. Bake for 15 minutes, or until the doughnuts spring back when lightly pressed. Remove from the oven and let set in pan for 10 min and then remove to a wire rack to cool. Let cool completely before glazing.
To Make the Glaze:
- In a medium saucepan, mix the chocolate chips and milk. Heat over medium-low heat until melted and smooth.
- Dip doughnuts into glaze, allow glaze to drip and transfer to the wire rack to set. Decorate doughnuts with sprinkles.