Vegan Gooey Chocolate Doughnuts

Vegan Gooey Chocolate Doughnuts might be just the side dish you are searching for. This gluten free and fodmap friendly recipe serves 8 and costs $1.1 per serving. One serving contains 603 calories, 7g of protein, and 34g of fat. 435 people found this recipe to be flavorful and satisfying. If you have unsweetened cocoa, salt, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a good spoonacular score of 43%. If you like this recipe, take a look at these similar recipes: Caramel and Chocolate Gooey Bars (Gluten-Free with Vegan option), Banana Doughnuts with Caramel & Chocolate (Vegan & Gluten-free!), and Gooey Pumpkin Spice Latte Chocolate Pudding Cake (vegan + gluten-free).

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsTo make the doughnuts: Preheat your oven to 350F (180C, or gas mark 4) and grease your doughnut pan.Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing.To make the glaze: Mix the powdered sugar and coconut oil together until smooth. Stir in the cocoa powder until combined. Invert the doughnut into the glaze and let the excess drip off. Serve warm, topped with ice cream.

 

Step by step:

1. To make the doughnuts: Preheat your oven to 350F (180C, or gas mark

2. and grease your doughnut pan.

3. Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.

4. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top.

5. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center.

Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing.To make the glaze

1. Mix the powdered sugar and coconut oil together until smooth. Stir in the cocoa powder until combined. Invert the doughnut into the glaze and let the excess drip off.

2. Serve warm, topped with ice cream.

Nutrition Information:

covered percent of daily need