If there's anything I love more than holidays, it's holidays that include eating doughnuts. When it comes to making doughnuts at home I prefer to bake them. It’s not as messy and greasy, it keeps my kitchen cleaner and smelling better than fried food, and I like to think of them as a little bit healthier since they are baked and not fried. One of my favorite baked doughnut recipes is chocolate with chocolate icing. Put on your baking hat and try this recipe below then let me know what you think of the final product.
Ingredients:
1 cup all purpose flour
¼ c of raw cacao powder or cocoa powder
½ c cane sugar
1 tsp baking soda
1 tsp sea salt
¾ c almond milk (or any milk of your choosing)
2 tbsp of coconut oil
2 tbsp applesauce
1 tbsp apple cider vinegar
1 ½ tsp vanilla extract
What to do:
-Preheat your oven to 350° F. Lightly grease two doughnut pans. I use coconut oil but you can use cooking spray if you’d prefer.
-Sift the cocoa powder and flour into a large bowl. Add the baking soda, sugar, and salt.
-Next add the liquid ingredients. Add the applesauce, coconut oil, milk, vanilla, and apple cider vinegar and whisk by hand to remove any lumps.
-Using a spoon, divide the batter evenly between the rings. Sometimes I can fill 8 rings, sometimes 12 depending on how high I fill them.
-Bake for 15-17 minutes. Stick a toothpick into a doughnut and if it comes out clean, they are done.
-Remove from the oven and allow them to cool for 5 minutes. Carefully transfer the doughnuts to a wire rack. Let them cool completely. (This is where I usually eat one plain doughnut just to verify they came out correctly )
While they are cooling make your glaze:
1 ½ c confectioner’s sugar
4 tbsp raw cacao powder or cocoa powder
2 tsp vanilla extract
2 tbsp almond milk (or milk of your choice)
Sift the confectioner’s sugar and the raw cacao powder in a medium sized bowl. In a small measuring cup mix the milk and vanilla extract. Slowly add the milk and vanilla extract to the medium sized bowl to make a smooth glaze. If it’s too thick add a bit more milk. If it’s too thin add confectioner’s sugar 1 tbsp at a time until you reach the desired consistency.
Dip the tops of your cooled doughnuts into the bowl of the glaze and put them back on the wire rack. Be sure to have wax paper, a cookie sheet or a baking pan under the rack to catch the glaze that will drip off as they cool.
Optional- top with shredded coconut, sprinkles, chopped nuts or any topping of your choice. Enjoy!
