Almond milk, unsweetened
(2-3 tbsp to desired consistency)
2 tbsp
Maple syrup, pure
3 tbsp
Coconut oil
1/4 cup
Cocoa powder, unsweetened
Instructions
Preheat oven to 350oF (180oC) and grease a donut pan.
Combine the oat flour, rice flour, cane sugar, coconut flour, chestnut flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and stir until combined.
In another bowl, whisk the eggs, almond milk, applesauce, oil together until fully combined.
Pour the wet mixture into the dry ingredients and stir with a wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).
Let batter sit for 5 minutes. Do not stir after this point. The batter will be very thick and not pourable.
Spoon the batter into the donut molds, filling to just below the top of each mold (3 to 6 mm) from the top. Lightly smooth out the top of the batter with a small silicone spatula. Do not pack the batter down.
Bake for 18-23 minutes. A toothpick inserted into the centre should come out clean (unless you stab it into a melted chocolate chip, that is!).
Remove from oven and let donuts cool in the pan for 5 minutes.
Slide a thin spatula around the edges of the donuts to help loosen them and lift them out. Then place on a cooling rack and allow to fully cool before topping.
Instructions for "Vegan Chocolate Icing"
Add the frosting ingredients into a medium bowl and mix over a double boiler until smooth, adjusting the amount of milk or sugar, if necessary. Once cooled, Dip the donuts into glaze and garnish with sprinkles (optional).
