A big bite of donut can really brighten up your day. It’s fluffy, sweet and covered with a rich glaze. But it’s unfortunate that the classical donut is made of white stuff (flour + sugar + milk) and bathed in oil. In lots of oil. I’m all about (pretty sure you’re too) treating well my taste buds and body at the same time. And healthy vegan donuts were born.
To make donuts, you don’t need to fry them in oil. Also, you don’t need to get a donut maker (which will take lots of your kitchen space). Instead, you can get yourself a nice silicone or steel donut pan and bake the donuts in your oven (just like waffles!).
Of course, donuts can’t be imagined without a nice fluff and moisture. Whole spelt flour, baking powder, and coconut oil do the trick! And to keep the sugar rush at bay, replace white sugar with coconut sugar or brown sugar. It also adds a nice, caramel-y taste.
And, yes – these donuts are totally guilt free. Whole spelt flour is a great alternative to all-purpose flour. Spelt flour helps you to build strong bones and the vitamin and mineral content boost your immunity function.
Coconut oil has literally gazillion benefits. It can improve your energy levels, endurance and boost your memory and brain function. Coconut oil is not only great for in digesting. Your skin, hair, and teeth will love it too.
Ok, let’s make some vegan donuts!
HEALTHY VEGAN DONUTS WITH CHOCOLATE FROSTING
Makes 12 regular size donuts
For donuts, you’ll need:
- 1.5 cup whole-spelt flour (or whole-wheat flour)
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup coconut oil
- 1 1/2 tsp baking powder
- 1/4 tsp Himalayan salt
- 1 cup soy milk
- 1/2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
For the chocolate frosting you’ll need:
- 50g of dark chocolate (at least 70% cocoa content)
- 1/2 tbsp coconut oil
For toppings: goji berries, shredded coconut, cacao nibs, chopped nuts, seeds or anything you like.
- Mix together 2 tbsp of ground flax seeds and 6 tbsp of water. This will make 2 flax eggs. Leave to gel up while you prepare the donut batter.
- Preheat the oven to 180C. In a large bowl, mix together dry ingredients – whole spelt flour, baking powder, coconut sugar, Himalayan salt.
- In a small saucepan melt coconut oil. Add vanilla extract, apple cider vinegar, and soy milk.
- Combine dry ingredients with the wet ones. Lastly, stir in the flax eggs. The batter should be smooth and runny.
- If you’re using a donut pan, oil the cavities with some coconut oil (no need to do this for a silicon pan). Fill each donut cavity till the top (3 or 4 tbsp of batter). I used one pan with regular size donut cavities and another with smaller ones. Smooth out any peaks in the batter.
- Bake the donuts for 20 to 25 minutes until the top is lightly golden. When they’re ready, the donuts should come out of the pan or silicon form easily. Cool the donuts for a few minutes before taking them out of the mould.
- After you’ve removed the donuts from the mould, cool them completely in a room temperature before frosting (otherwise the frosting won’t stick to the donuts).
- While the donuts are cooling, prepare the frosting – bring about 2 cm of water to a simmer in a saucepan. Set a heatproof bowl with the chocolate on the top of the saucepan. Making sure the chocolate doesn’t come into contact with water. Stir chocolate occasionally as it softens, and add the coconut oil.
- When the donuts are at the room temperature, frost them. Dip the smoother bottom side of the donut into the melted chocolate and set aside. Top them with anything that comes in your mind! I used whole and ground goji berries and shredded coconut.