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.
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)
WHAT TO DO:
- Preheat the oven to 350 degrees F. Spray three 6-section donut pans with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together all of the dry ingredients for the donuts.
- 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.
- 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.
- 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.
- While the donuts are cooling, prepare the frosting. Whisk together the coconut oil, extract, sugar, and salt. This will be thick like a paste.
- 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.
- 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.
- Let the frosting harden & set (about 1 – 1 1/2 hours). Dig in & enjoy!