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Saturday, 14 January 2017 15:25

Vegan Chocolate Glazed Doughnuts

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Vegan Chocolate Glazed Doughnuts Vegan Chocolate Glazed Doughnuts Nicole Van Hoey
In August, I had open heart surgery to replace a faulty aortic valve, and I won't say that the fall and winter were easy. But I've been so lucky, so well cared for, and so healthy since surgery and throughout rehab that staying away from my oven was actually one of my biggest challenges...especially during the holiday season. I finally have enough arm and upper body strength to lift those trays and open that oven door again, so I'm working my way back to some allergy-friendly kitchen creativity. I started with someone else's recipe, the chocolate doughnuts from Gluten-Free Palate. They were delicious and easy (even my gluten-y version)! You can find the link to the full blog post below. I hope you try this and the original out and experiment on your own, too.

  • Ingredients: 1 Tbsp each cornstarch, unsweetened applesauce, and water (replaced egg)
    ¾ cup white sugar
    ½ cup canola oil
    ¼ tsp salt
    ¼ cup + 1 Tbsp unsweetened cocoa powder
    ½ cup apple juice
    ¼ tsp baking soda
    1-½ tsp baking powder
    1-½ cups flour
    ½ cup Enjoy Life semisweet chocolate chunks (or your allergen-free chocolate of choice)
  • Instructions: Preheat the oven to 350 degrees F and lightly grease a 6- or 12-hole cake doughnut pan.
    In a small bowl, combine the replaced egg ingredients and stir until smooth.
    In a medium bowl, mix the sugar and oil together, then add in the replaced egg.
    Add the salt and cocoa powder to the mixture and use a whisk to combine well.
    Slowly stir in the apple juice.
    In a separate bowl, combine the dry ingredients (soda, powder, and flour).
    Stir the dry ingredients into the liquid mixture just until the batter comes together.
    Pour or pipe the batter into the prepared pan.
    Bake for at least 12 and up to 15 minutes (just until set but springy).
    Turn out and cool on a wire rack.
    If desired, melt chocolate chunks and dip doughnut tops into the chocolate, which will set as it cools.
  • Serves: 12
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Quick & easy
  • Top 8 allergens?: dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: If you are also gluten free, be sure to try the original (linked from my blog post) at the Gluten-Free Palate blog.
  • Specialty Diets: Kosher, Vegan, Vegetarian
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