Vegan Donuts Made with Chocolate and Espresso (Edit recipe)

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These chocolate vegan donuts are perfect for making year round and make for a yummy breakfast treat! With a total prep time of only 20 minutes, there's no excuse to not make these chocolate glazed, vegan donuts. In addition to being vegan, this recipe calls for using 1:1 gluten free flour which is great for friends and family who may have a gluten intolerance. We've also snuck in a bit of espresso powder into these baked donuts. We at Pascha believe that espresso and chocolate are undoubtedly a match made in heaven!

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PREP TIME

10 minutes

COOK TIME

8 minutes to 10 minutes

INGREDIENTS

Serves: 6

Ingredients

1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1/4 cup Cocoa Powder
1.5 tsp Baking Powder
1 tsp Espresso Powder
1/4 tsp Sea Salt, fine
1/2 cup Coconut Milk, room temperature
3 Tbsp Pure Maple Syrup, or agave
3 Tbsp Coconut Oil, melted
2.8 oz Pascha Dark Chocolate Bar with Arabica Coffee, roughly chopped (1 bar)
4 Tbsp Coconut Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven the 350°F degrees and generously prepare a donut pan with coconut oil or baking spray.
In a large mixing bowl combine the gluten-free flour, cocoa powder, baking powder, espresso powder, and salt.
Add in the coconut milk, maple or agave syrup, and coconut oil. Stir just until a thick batter forms. Be careful to not over-mix.
Spoon, use a cookie scoop or piping bag to pour the donut batter into the prepared donut pan and bake for 8-10 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow to cool in the donut pan for 10 minutes and then invert on a cooling rack to fully cool.
Using a double boiler, heat the Pascha chocolate bar and coconut milk until fully melted and smooth.
Dip the top of each cooled donut into the chocolate ganache and place back on the cooling rack to set.
Use the leftover chocolate ganache to drizzle on top of the set donuts if desired. Enjoy!

Notes

Store donuts in an airtight container at room temperature for up to 7 days. Donuts can be frozen in an airtight container for up to 6 months. // Make sure your donut pan is generously prepared with coconut oil or a non-stick cooking spray. This will assist with an easy release of the donuts. // We recommend using a spoon, cookie scoop or a piping bag for a mess-free (or almost mess-free) way to pour your batter into the prepared donut pan. // Sift your dry ingredients together. This is especially helpful because gluten free flour tends to be on the clumpier side. This technique will also make it easier to incorporate into your other ingredients.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	12 g
Carbohydrates:	7 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	256 mg
Fiber:	0 g
Sugars:	7 g
Calculated per serving.