A big bite of doughnut can really brighten up your day. It’s fluffy, sweet, and covered with a rich glaze. But it’s truly unfortunate that the classic doughnut is made of not-too-great-for-you white flour and is bathed in oil. These baked, not fried, doughnuts are a healthier take on a breakfast favorite.
Spelt Doughnuts With Chocolate Frosting [Vegan]
For the Donuts:
- 1 1/2 cups whole spelt flour (or whole-wheat flour)
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup coconut oil
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon Himalayan salt
- 1 cup soy milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 flax eggs (2 tablespoons ground flax seeds mixed with 6 tablespoons water)
For the Chocolate Frosting:
- 1.8 ounces of vegan dark chocolate (at least 70% cocoa content)
- 1/2 tablespoon coconut oil
- Mix together 2 tablespoons of ground flax seeds and 6 tablespoons of water. This will make 2 flax eggs. Leave to gel up while you prepare the donut batter.
- Preheat the oven to 360°F. In a large bowl, mix together dry ingredients– whole spelt flour, baking powder, coconut sugar, and Himalayan salt.
- In a small saucepan, melt coconut oil. Add vanilla extract, apple cider vinegar, and soy milk.
- Combine dry ingredients with the wet ones. Lastly, stir in the flax eggs. The batter should be smooth and runny.
- If you’re using a donut pan, oil the cavities with some coconut oil (no need to do this for a silicon pan). Fill each donut cavity till the top (3 or 4 tablespoons of batter). Smooth out any peaks in the batter.
- Bake the donuts for 20 to 25 minutes until the top is lightly golden. When they’re ready, the donuts should come out of the pan or silicon form easily. Cool the donuts for a few minutes before taking them out of the mold.
- After you’ve removed the donuts from the mold, cool them completely in a room temperature before frosting (otherwise the frosting won’t stick to the donuts).
- While the donuts are cooling, prepare the frosting – bring about 1/2 inch of water to a simmer in a saucepan. Set a heatproof bowl with the chocolate on the top of the saucepan. Making sure the chocolate doesn’t come into contact with water. Stir chocolate occasionally as it softens, and add the coconut oil.
- When the donuts are at the room temperature, frost them. Dip the smoother bottom side of the donut into the melted chocolate and set aside. Top them with anything you please.