I’ve never been much of a donut person but these little bites of fudgy goodness have forever changed that.
Before I went plant based, I never thought “Oh, I really want to pick up a donut from Dunkin’ Donuts or from that cute bakery down the street”… I don’t even own a donut pan (mainly because I have yet to come across one at the store) but the first one I find will be coming home with me!
This recipe is special; it does not require a donut pan. Just a regular baking sheet or muffin tin. If you have a donut pan, thats cool too.
A few nights ago I was scrolling through Pinterest, looking for inspiration, when my mind kept hinting to attempt at a donut recipe. Since I didn’t have a handy dandy pan they had to be mini donuts. They also had to be chocolate flavored. With holes that I made myself. From the end of a skinny wooden spoon… I know, that’s so wrong… but I didn’t care because it worked. Maybe you’re like me and can’t seem to find a donut pan anywhere either! (Hello, amazon has them though).
Dare I even mention that I guesstimated with a couple ingredients (which you are not supposed to do while baking, like ever!) and prayed… and sat in front of the oven multiple times watching and waiting, hoping they wouldn’t flatten out like cookies. To my surprise, they didn’t flatten! I’m not sure what the trick was because vegan baking is no easy feat – but I guesstimated right because they came out looking like perfect little donuts! I have to say, they are the cutest little things.
The coconut glaze is everything! Super decadent and sweet, so no need to drown the donuts in the glaze unless you want a major sugar high. Drizzle just enough to lightly coat the mini donuts. Sprinkle some shredded coconut over top and be proud that you succeeded at vegan donuts 🙂
I’m not sure how many donuts the mixture makes when using an actual donut pan, but you can count on about 12 mini donuts. The ingredients call for whole wheat flour which I did not intend to use because I aimed to make them gluten-free, but that’s all I had at the moment. As far as what other flours would work best, I’m thinking any all-purpose gluten free flour would work just fine (let us know in the comments if you’ve tried other flours!).
Mini Chocolate Vegan Donuts drizzled with a Coconut Glaze and Sprinkled with Shredded Coconut
- 1 cup + 1 tablespoon whole wheat flour (or flour of choice)
- 1/4 cup coconut sugar (or raw cane sugar)
- 1/4 cup raw cacao powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 mashed banana
- 1/4 cup warm almond milk
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/2 cup powdered sugar
- 1 tablespoon coconut milk (or any nut milk)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray your donut pan with non-stick spray.
- In large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients onto dry and mix well. The mixture is pretty thick.
- Scoop mixture into your donut pan or roll into small balls with your hands and place on baking sheet. (Makes about 12 donut holes)
- Bake for 8-9 minutes, until a toothpick comes out clean. Optional: If you don’t have a donut pan, you can create your own donut hole in the center with the end of a skinny wooden spoon. You need to do this as soon as the donuts come out of the oven.
- While donuts are baking, prepare the coconut glaze. In a small bowl, combine powdered sugar and milk and mix until smooth and creamy.
- After donuts have cooled about 5-10 minutes, drizzle the glaze over the donuts with a spoon or piping bag and then top with shredded coconut.
Side note: I’ve been re-watching all of the documentaries that opened my eyes to this veggie-lovin life. I find them fascinating! Marty and I love to watch documentaries – especially those regarding the plant based lifestyle. Specifically, how America has veered so far away from real, living foods that we are now the sickest, fattest country in the world. I created this blog to spread the love about eating plant based and while these donuts don’t quite fit in that category, (lol) most of my recipes do. Re-watching Forks Over Knives and Food Inc. has allowed me to gain even more respect for the plant based lifestyle and lets me know I’m on the right track. I’m also doing a little research for a vegan starter guide that I’m putting together but seeing these documentaries again has ignited a new excitement in me! Fed Up is another one on my list to watch. What are your favorite diet-based recommendations? These are all on Netflix by the way. Below is a trailer for Forks Over Knives. The original documentary that had me distraught, in tears and turned me vegan overnight is called Vegucated if you are interested in that.
Happy Friday loves and I hope you have a fun weekend ahead!