Sweetly Raw – Baked Vegan Chocolate Donuts
Have you ever made your own donuts? I haven't baked any in quite some time but was recently in the mood so dusted off the ol' donut pan and made a batch. They weren't perfect so I made a few tweaks and got them just right! I'm excited to share the recipe with you.
The highlights on these donuts:
- Baked, not fried
- Vegan and gluten free
- EASY to make - often with baked donuts you need to pipe the batter into the tray but with you can just spoon it in with this recipe.
- Refined sugar free
- They contain matcha and cacao, both of which have so many benefits including an energy boost so this is actually a GOOD option when you need some energy.
Who else loves matcha? It's a staple in my home. I enjoy matcha straight up with hot water or latte style with steaming almond milk but I also like to incorporate it into my desserts, as you've already seen if you're a regular reader.
Do Matcha is my favourite matcha to use due to it's high quality and clean taste - plus it's a Vancouver based company so it's practically in my hood. The colour is SO bright, which is indicative of fresh matcha. Did you know that you should store matcha in your fridge to preserve its freshness?
To read more about the benefits of matcha, check out THIS POST where I also shared a recipe for matcha brownies.
So lets get into donuts! If you don't already have a donut pan, you need to get one. This is a non-stick pan and I like the size of these small ones but I also have a larger silicone donut mold that I sometimes use.
Vegan Chocolate Matcha Donuts
1 tablespoon ground flax seed
3 tablespoons warm water
2/3 cup oat flour
1/4 cup cacao powder
1/3 cup + 1 tablespoon coconut sugar
1 teaspoon baking powder
1/4 teaspoon matcha
1/3 cup almond milk
3 tablespoons melted coconut oil
Preheat an oven to 350F. Whisk the flax and water together in a bowl. Set aside. Whisk the dry ingredients together in a separate bowl. Whisk the almond milk and oil with the water and flax mixture. Add this liquid to the dry mixture. Stir together well. Spoon 1 heaping tablespoon into a non-stick mini donut pan. Spread around with your finger since the batter is thick. No greasing needed. Baked for 8-9 minutes, until an inserted toothpick comes out clean. Let cool for 5-10 minutes and then turn the pan over and tap it hard on the counter to release the donuts.
3 tablespoons melted coconut butter
3 tablespoons raw cashew butter
1 tablespoon + 3/4 teaspoon powdered xylitol
2 1/2 tablespoons warm water
1/2 - 1 teaspoon matcha
Beet root or pitaya powder for colour, if desired
Whisk all but the matcha and beet powder together until smooth and creamy. Add an extra 1/2 - 1 teaspoon water if needed to easily dip the donuts. If you want some pink frosting, remove 1-2 tablespoons of the frosting and whisk it with some of the beet powder. Add the matcha to the rest of it. Place the top side of each donut into the frosting, making sure its evenly dipped. Turn over and place onto a tray. Drizzle some of the pink frosting on top. Sprinkle with shredded coconut if desired. The frosting will firm up as it sits in the fridge but the donuts are best eaten at room temperature and the frosting will be creamier.
Check out Do Matcha to see what they have to offer. And tell me - what's your favourite way to consume matcha?