Vanilla-frosted chocolate cake donuts (vegan & low-sugar)

Who doesn’t love a chocolate donut?!

I’ve been obsessing over my new donut pans, and this particular recipe I used for my third attempt at homemade donuts. Prior to this flavor, I already made an oatmeal chocolate chip donut (recipe from sarah lynn) and a vanilla cinnamon donut. Both came out absolutely fabulous. It was time to attempt chocolate.

sarah lynn’s oatmeal chocolate chip donuts
complete with chocolate glaze… omg

Donuts are VERY sugary, and most of the recipes I came across also had added fat from eggs and dairy. I tried lightening things up a bit by using stevia in place of sugar, nondairy milk, and applesauce as a binder instead of eggs. The texture still came out perfect and the donuts were still sweet. Unfortunately, I still have yet to come up with a low-sugar frosting that still tastes great…

VANILLA-FROSTED CHOCOLATE CAKE DONUTS

WHAT YOU NEED:

for the donuts

2 cups of flour

1/3 cup of cocoa powder

9 Tbsp. of baking stevia

2 tsp. of baking powder

pinch of salt

1 1/4 cups of unsweetened nondairy milk (I used almond)

2 tsp. of vanilla extract

3 Tbsp. of coconut oil (melted)

1/3 cup of plain applesauce

nonstick cooking spray

 

for the frosting

3 Tbsp. of coconut oil, melted

1 3/4 cups of confectioner’s sugar

1 tsp. of vanilla extract

pinch of salt

3 Tbsp. of unsweetened nondairy milk (again I used almond)

rainbow sprinkles

 

WHAT TO DO:

  1. Preheat the oven to 350 degrees F. Spray three  6-section donut pans with nonstick cooking spray. Set aside.
  2. In a large mixing bowl, whisk together all of the dry ingredients for the donuts.
  3. In a smaller bowl, whisk together all of the wet ingredients for the donuts. Add the wet ingredients to the dry ingredients, and stir until there are no lumps of powder left.
  4. Fill the donut pans with the batter until the molds are 3/4 of the way full. I had enough batter to fill up 15 of the wells.
  5. Bake for about 15 minutes, or until a toothpick inserted into the donuts comes out clean. Let the donuts cool for a few minutes before removing them from the pan.
  6. While the donuts are cooling, prepare the frosting. Whisk together the coconut oil, extract, sugar, and salt. This will be thick like a paste.
  7. Gradually add the nondairy milk to the frosting paste, 1 Tbsp. at a time while continuously whisking. You should end up with a runny (but still thick) frosting.
  8. Dip each donut into the frosting, and place them frosting-side up on a cooling rack or piece of tinfoil/parchment/wax paper. Garnish with rainbow sprinkles while frosting is still wet.
  9. Let the frosting harden & set (about 1 – 1 1/2 hours). Dig in & enjoy!
    a party on a plate.
    vanilla-frosted chocolate cake donuts (vegan, low-sugar)

     

HAPPY EATING!

<3 LB

Published by

LB

female. food enthusiast. physics teacher. wife. gym rat.

6 thoughts on “Vanilla-frosted chocolate cake donuts (vegan & low-sugar)”

Drop a line