Vegan Oil-Free Chocolate Donuts with Chocolate Frosting
by Cathy ConnallyVegan Oil-Free Chocolate Donuts with Chocolate Frosting
Rated 5 stars by 1 users
Category
Dessert
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
Calories
355
This one will surprise you with the ingredients and the lovely taste. It is creamy and delicious, and you will not miss any chocolate taste for chocoholics. Because they are baked and use natural ingredients, they are healthier for those sweet tooth moments. Make extra because they disappear quickly.
Author:Cathy Connally
Ingredients
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¾ cup 90 grams whole wheat pastry flour or (60 grams all purpose flour and 30 grams whole wheat flour)
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¼ cup 20 grams unsweetened cocoa powder
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1 teaspoon 4 grams baking powder
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Pinch of salt less than a gram
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¾ cup applesauce 185 grams (or make your own – see notes)
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¾ cup date puree 230 grams (see notes)
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¼ cup 60 grams unsweetened plant milk (almond, walnut, soy etc.)
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1 teaspoon 4+ grams vanilla extract
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2 cups dates 380 grams
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1 cup of water
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½ cup 100 grams sweet potato puree (see note)
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¼ cup 77 grams date puree (see recipe below)
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2 tablespoons 32 grams almond butter
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5 tablespoons 38 grams unsweetened cocoa
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30 grams avocado less than ¼ of a medium avocado
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1 tablespoon 15 grams water
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2 scoops Monk fruit less than a gram (or ½ cup sugar or maple syrup)
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1 tablespoon 9 grams Date sugar (add more for taste if desired)
Donuts
Date Puree
Chocolate Frosting
Directions
Preheat oven to 350F
Mix dry ingredients in a medium mixing bowl. Mix wet ingredients in a bowl.
Add wet ingredients into dry ingredients. Mix only until combined.
Pipe the batter into the wells of the donut pan. Fill pretty close to the top. Smooth the top. Tap once to
get the air bubbles out.Bake for 12-18 minutes or until the spring back. Do not overbake. They should spring back when gently pressed.
Cool donuts for a few minutes before releasing from the pan. They should come out easily. Use silicone or plastic to release so that you don’t damage your non-stick pan surface.
Chocolate Frosting
While the donuts are baking, combine all ingredients for frosting in a food processor or blender until creamy. Check for taste and sweetness and adjust as necessary.
When donuts are cooled, put a piping tip into a piping bag and fill halfway with frosting. Frost each donut. Add other decorations as you wish.
Note: this frosting recipe makes about 9-10 servings so you will have some leftover depending on how you frost the donuts. Decorate with rose petals and blossoms as desired.
Note: Sweet potato puree is 150 grams of sweet potatoes baked at 400F for 30 minutes and mashed by hand or pureed in the food processor.
Date Puree
Yield: 2 1/4 cups of date puree (500 grams)
Prep time: 2 minutes
Total time: 15 minutes- Cook dates and water in a saucepan on low to medium heat until tender. Stir a few times. It should cook in 10 minutes. Drain and reserve water.
- Put date mixture in blender or food processor with maple syrup and date sugar. Add just enough of the date water to make a creamy consistency. It should be somewhat thick. Set aside.
Inspiration from T Colin Campbell Center for Nutrition Studies.
Recipe Note
Nutritional Information is based on 1 Vegan-Oil Free Chocolate Donut with Chocolate Frosting
Nutrition
Calories 355, Fat 2.5 grams, Saturated Fat 0.6 grams, Cholesterol 0 milligrams, Sodium 32.7 milligrams, Carbs 88.1 grams, Fiber 11.6 grams, Sugar 60.6 grams, Protein 5 grams