Dairy Free Chocolate Cake Donuts
I have been on a donut kick! It all began with trying to figure out easy breakfasts for my hubby to grab on his way to work. One of his favorite fast food breakfasts are donuts. I’m not sure why I didn’t think of it sooner, but donuts are really so easy to make yourself.
After experimenting a little bit, I whipped up these heavenly chocolate cake donuts. Organic cacao powder gives them an extra layer of richness. And! They are free of refined sugar, instead being sweetened with only organic agave syrup (or maple syrup!).
So I knew I could make them, but then I was stuck with the dilemma of keeping them fresh throughout the week.
Lightbulb. The freezer, of course! After letting the donuts cool, then dousing them in vanilla glaze, into the freezer they went. But that’s not the end! I flash froze them first (meaning they went into the freezer on a tray for only 30 minutes). And finally, wrapped them in wax paper and placed them in a ziplock bag. Back into the freezer they went for a final time.
Now, to defrost you don’t need to heat these. I simply take one out the night before and by morning they are perfectly softened and taste as fresh as the day they were made.
I was *so* excited to make these dairy free too! Between family and friends, I know many people with dairy intolerances. So I’m always trying to create favorites that everyone can eat! These donuts are soft, fluffy, and oh so decadent. You can also use this recipe for donut holes that are equally delicious and fun! Just use a donut hole pan instead of a traditional donut pan.
And the icing on the top? Well besides the kind pictured above, is that these are quick and easy to make!
Ingredients:
- 1/4 cup unsweetened almond milk, or milk of choice
- 1 tsp vinegar
- 1/2 tsp vanilla
- 1/2 cup agave syrup or maple syrup
- 3 1/2 tbsp melted and cooled coconut oil
- 1 cup flour
- 1/8 cup cacao powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
Directions:
Preheat oven to 350 degrees and grease your donut pan. Add milk, vinegar, vanilla, syrup, and coconut oil in a bowl and mix well. Add in remaining ingredients and stir until just combined. Fill donut pans 3/4 way full and bake for 8 to 10 minutes or until toothpick inserted into the middle of a donut comes out clean. Let cool in pan then transfer to a cooling rack.
For the glaze, combine powdered sugar with a small amount of milk and vanilla extract. Mix until desired consistency is reached. Dip each donut into glaze and return to cooling rack for glaze to set.
Enjoy! (Makes half dozen donuts or one dozen donut holes)
