Doughnuts have recently resurfaced as one of the go-to sweet treats of late, and we're not complaining. These salted caramel doughnuts covered in, not one, but TWO types of chocolate are currently our favourite.
ingredients
For the donuts
- 1 cup Spelt Flour (or All-Purpose)
- ½ cup Raw Cane Sugar
- 1 + ½ tsp Baking Powder
- ¼ tsp Nutmeg
- Pinch of Cinnamon
- ½ cup Soy Mylk
- 1 tsp Apple Cider Vinegar
- 1 tsp Pure Vanilla Extract (with seeds)
- 1 tbsp Ground Flaxseed (mixed with 3 tbs Water)
- 1/4 cup Vegan Margarine
For The Icing
- 1 block of Loving Earth Salted Caramel Chocolate see product
- ½ cup Powdered Sugar (plus a few extra tbsp)
- 1-2 tbsp Almond Mylk
method
- Step 1Preheat the oven to 180 and grease a donut tray.
- Step 2In a mixing bowl, whist together the dry ingredients.
- Step 3Mix together the soy mylk, apple cider vinegar and let sit for a few minutes until it thickens.
- Step 4In a small saucepan, melt the soy mylk, vanilla, flaxseed and margarine over a low heat until the butter has just melted (do not let it boil/simmer).
- Step 5Combine both the wet and dry ingredients until a soft dough forms.
- Step 6Using a teaspoon, spoon the mixture evenly into the donut holes, flattening out with your finger for best results.
- Step 7Bake for 12 minutes. You'll know they're done once they have firmed up and a toothpick comes out clean (they don't need to 'brown').
- Step 8Pop them out of the moulds and then allow to cool completely.
- Step 9Melt the chocolate in a heat-proof bowl over a small pot of boiling water.
- Step 10In a large bowl, beat the melted chocolate, powered sugar and almond mylk until you reach your desired consistency. Add more powdered sugar/liquid as needed.
- Step 11Dip + swirl the donuts in the chocolate and place on a drying rack.
- Step 12Drizzle with your favorite Loving Earth Chocolate (melt using the same method as step one) + sprinkle with edible glitter.
- FAVOURITE 16
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