vegan donut + hemp sprinkles

recipe by our girl @wholesomepatisserie

 

donuts  

2 flax eggs, 2 tbsp ground flax seed + 4 tbsp filtered water 

2 tbsp coconut oil, melted 

1 cup gluten free all purpose flour - used here is Bob’s Red Mill 1-to-1 gluten free baking flour*

1 cup coconut sugar

2 tbsp cacao powder 

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp instant coffee granules 

3/4 cup almond milk or any thin non-dairy milk of choice, plus an extra 2 Tbsp if needed

1/2 tsp vanilla bean extract

 

chocolate icing 

2-3 cups icing sugar

1/4 cup cacao powder

3-6 tbsp filtered water 

 

sprinkles

3/4 - 1 cup hemp seeds

 

donuts 

preheat oven to 180ºC (356ºC). Grease a standard sized donut pan or a mini donut pan with coconut oil, I use a smaller sized pan with 12 donut molds. set aside. 

combined ground flax and water in a small bowl, mix well. set aside to thicken. 

melt coconut oil first then set aside. 

in a large mixing bowl, combine flour, sugar, cacao, baking powder, baking soda and coffee. Mix well to combine. 

pour in milk, vanilla, melted coconut oil and thickened flax egg. 

using a hand mixer, beat the mixture until all the ingredients come together. add more milk if the mixture needs help coming together, 1 tablespoon at a time. continue to beat of low-medium speed until smooth and thick. you don’t want to over-beat the batter, so stop beating after the batter is just smooth and any lumps have been dissolved. NOTE: you may also use a stand mixer fitted with the paddle attachment on low-medium speed for this step. 

spoon batter into a piping bag fitted with a medium sized round nozzle and pipe batter into donut molds, filling 2/3 of the way up the molds. you can also carefully spoon the batter into the donut molds. 

bake for 12-15 minutes or until the surface of the donuts springs back when touched. you can also test it with a skewer inserted into the donut, it should come out clean.

cool in pan for 2 minutes.

carefully remove donuts and place on a wire rack. use a butter knife around the edges to help remove them. 

 

chocolate icing

while the donuts are cooling, make the icing. 

in a medium sized bowl, combine icing sugar and cacao powder. 

gradually add the water, mixing well after each addition until the icing is smooth and thick. Keeping adding more water until you reach a thick icing consistency. 

dip each donut into the icing, letting any excess drip back into the bowl. 

place on wire rack to set slightly. 

sprinkle hemp seeds over the icing. 

serve and enjoy!

 

notes:

store in an airtight container, in the pantry or refrigerated, for 2-3 days. 

*we used bobs red mill 1-to-1 gluten free baking flour in my baked goods. it works perfectly as an exact swap for regular flour as a 1:1 ratio. you may also use any other gluten free all purpose flour or any regular wheat all purpose flour. 

ensure not to over-beat the batter. you want the donuts to be as light and fluffy as possible. 

 

prep time: 15 minutes

cook time: 15 minutes 

Nathan McNiece