"Have you ever tried baked donuts? I first tried them during last year’s Fat Thursday and since then I’ve been thinking about baking some. It took some months and attempts but I finally got it! As I’m a huge chocolate and coffee lover my first batch had to combine these two. These donuts are not only soft, rich and scrumptious but also naturally sweetened, gluten-free and vegan friendly. And they are baked, not fried so you can (and should) eat more than one. Just sayin 😊"
Sweet Potato Chocolate Coffee Baked Donuts
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 1hr 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 whole egg (or flax egg)
- 100 gram oat flour
- 1 medium sweet potato (approx. 120g before cooking)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence
- 5 medjool dates or 2 tbsp maple syrop
- 1 1/2 tablespoon melted and cooled coconut oil
- 1 splash soy milk
Method
Step 1
Pre-heat oven to 350°F. Peel and chop sweet potato into cubes. Roast until cooked through. Set aside to cool.
Step 2
Place oat flour, baking powder, cinnamon, cocoa and salt in a bowl and mix well.
Step 3
In a separate bowl place cooled, mashed sweet potato, egg, vanilla, maple syrup (or date paste – pour boiling water over dates, let them soak then blend in a food processor) and melted, cooled coconut oil and mix together until creamy.
Step 4
Add wet ingredients to dry ingredients and mix until well combined. Check consistency. You might have to add a splash of milk. Pour the mixture into prepared donut pan, filling each cup almost to the top. Bake for 15 mins until golden brown and a toothpick comes out clean when inserted.
Step 5
Once done, remove from the oven, leave to cool slightly, about 10 minutes. Transfer to a wire rack and allow to cool.
Step 6
Create a frosting by melting dark chocolate and combining it with espresso. Dip each donut in the chocolate mixture and allow it to set. Serve and enjoy.