CHOCOLATE VEGAN GLUTEN FREE DONUTS

My Chocolate Donuts have been really popular in my classes and workshops!

I literally made 10 recipes to develop these vegan gluten free donuts to achieve the perfect texture. Imagine the Hershey’s Chocolate Cake we all loved growing up? Does a Devil’s Food Cake ring a bell? 

Well I tried the vegan chocolate donuts from Mr Natural in Austin at Flat Track one of my favorite Coffee Shops and I fell madly in love with them. The moist, spongy texture and the dreamy glaze blew me away. I just wanted to make something similar with great ingredients. I hope you love them as much as me, my husband and everyone who tried them. Remember to share your creations with me on Instagram and tag me @chefvanessamusi so I can share them!

So many of you have asked me to share more Thermomix recipes so here is one I adore! 

You will need a Thermomix to make these (to chop the chocolate and make the batter and glaze). It is the best investment you can make! Also I used this donut pan and baking tray. 

Also I recommend this pastry bag to fill your donuts. Definitely get my favorite cocoa for best results.

Please note these are NOT my #keto donuts (those I only share in my workshops).

 

5.0 from 3 reviews
Chocolate Vegan Gluten Free Donuts
 
Prep time
Cook time
Total time
 
Spongy, light donuts, this recipe is a winner!
Author:
Recipe type: Dessert
Serves: 6 large
Ingredients
  • 70 gr avocado oil or coconut oil, organic, refined and melted (must be warm)
  • 112 ml Forager Project cashew milk (or any vegan unsweetened milk)
  • 112 ml Forager Project sour cream (or any vegan unsweetened yogurt)
  • 1 tablespoon apple cider vinegar such as Braggs
  • 126 gr coconut sugar
  • 1 teaspoon vanilla extract
  • 168 gr gluten free flour Bobs Red Mill 1: 1 (blue label only)
  • 28 gr vegan cocoa (I love Santa Barbara Chocolate)
  • 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
  • ½ teaspoon baking soda (at high altitude use ¼ teaspoon)
  • ¼ teaspoon fine sea salt
  • 56 gr finely chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off (I chopped mine in Thermomix at speed 8 for 1 min to chop really finely)
Method
  1. Prepare a donut pan: I use a silicon mold (place this on a perforated tray). Preheat oven to 350 C/170 C.
  2. In the bowl of your Thermomix: mix at speed 2 combine the Forager Project cashew milk, Forager Project sour cream and apple cider vinegar. Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
  3. Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
  4. Add chopped chocolate and mix 10 seconds speed 3. Put batter into a pastry bag.
  5. Put the batter into the prepared donut pan filling the donuts ⅔ full and bake 12 minutes aprox (or until a toothpick comes out clean) in a convection oven. Take out and let cool. Un mold, cool, freeze (so it’s easier to glaze) and decorate with chocolate glaze:
Notes
Chocolate glaze:
⅓ cup Organic powdered sweetener
⅛ cup Santa Barbara vegan cocoa
½ teaspoon vanilla
60 gr 70 % chocolate chopped in Thermomix
3 tablespoons water
Melt everything in the your Thermomix at 60 C and mix until combined at speed 1 until shiny.

 

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