"These are the moistest and yummiest doughnuts you can imagine. They taste absolutely gorgeous and are always a massive hit with everyone. Don’t be afraid of using a piping bag; it’s well worth doing as you will have a much neater end result. It’s all about control so take your time, don’t overfill the bag, and work quickly but carefully."
Chocolate Doughnuts
5
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- Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 12
Recipe Card
ingredients
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp warm water
ingredients
Wet Ingredients
- 290 milliliter almond milk
- 100 milliliter sunflower oil
- 1 teaspoon vanilla paste
- 1 tbsp espresso
ingredients
Dry Ingredients
- 220 gram self-raising flour, sifted
- 1/2 teaspoon sifted arrowroot
- 1/2 teaspoon xanthan gum, sifted
- 45 gram cacao powder, sifted
- 1/2 teaspoon Himalayan salt
- 190 gram coconut sugar
ingredients
For the chocolate glaze
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
- Freeze-dried raspberries (optional)
Method
For the doughnuts
Step 1
You will need a doughnut baking tin for this recipe.
Step 2
Preheat your oven to 180°c.
Step 3
Mix the flaxseed with the warm water and leave for 10 minutes to make your flax egg.
Step 4
In two separate bowls, combine the wet ingredients and then the dry ingredients, except for the coconut sugar.
Step 5
Stir the flax egg and coconut sugar into the wet ingredients until all the sugar has dissolved, then add this mixture into the dry ingredients and stir until a smooth batter forms.
Step 6
Transfer your batter into a large piping bag, then pipe it into the doughnut tin and level the tops with a palette knife.
Step 7
Place the filled doughnut tins onto a baking tray. Bake in the preheated oven for 15 to 20 minutes until well risen, leave to rest in the tin for 10 minutes and then very carefully tease the doughnuts out with a palette knife and your fingers.
Step 8
Place them onto a wire rack and leave to cool completely.
For the chocolate glaze
Step 1
While the doughnuts are cooling, make your chocolate glaze. Simply whisk all the ingredients except the freeze-dried raspberries together in a bowl, then use the glaze immediately.
Step 2
Once your doughnuts are cool, lift them one by one and dip them into the glaze while holding them by the base, which is the exposed part that faced upwards in the moulds. Dip them in straight down, twist and then lift up. Place the glazed doughnuts back on the rack to set before serving. They are lovely sprinkled with freeze-dried raspberries too, if you like.