Chocolate Frosted Donuts

These fluffy, vegan vanilla baked donuts are covered all the way around in a rich chocolate frosted coating.

Prep Time10

Cook Time12

Total Time22

Servings: donuts

Author: Kathy Patalsky

Equipment

donut tin
mixing bowl
whisk
cooling rack
baking sheet

Ingredients

1 cup flour + 3 Tbsp
1 teaspoon baking powder
⅛ teaspoon salt
3 tablespoon sugar organic
2 tablespoon vegetable oil see notes
½ cup vegan egg replacer
¼ cup water
1 teaspoon lemon juice
½ teaspoon vanilla extract optional

Coating

½ - 1 cup vegan chocolate chips

Instructions

Preheat oven to 350 degrees. Grease donut pan with oil or vegan butter.
Add all the donut ingredients to a large mixing bowl and whisk well – until smooth.
Spoon the batter into donut pan.
Bake at 350 for 12-14 minutes or until tops are fluffy and lightly browned – and insides pass a toothpick test. Tops should be firm to touch.
Let donuts cool in pan for ten minutes, then carefully remove and transfer to cooling rack. Cool for another 10-20 minutes.
Coating: In a double broiler setup, melt the chocolate chips until smooth, shiny and silky. Donut the cooled donuts into the chocolate to coat on all sides. You can customize the thickness of the chocolate by doing a single or double - or triple dunk!
Set coated donuts on a cooling rack set over top a baking sheet to catch any chocolate drips. Allow the coating to cool for 10-20 minutes until firm enough to serve. For faster firming up, place chocolate frosted donuts in the fridge or freezer until chocolate firms up. Serve! Store leftovers, covered, in the fridge.

Notes

Egg Replacers: I prefer the JUST Egg liquid, but silken tofu, apple sauce or flax eggs work too.Vegetable oils: I use walnut oil, but any neutral veggie oil will work. Safflower oil, coconut oil and more will work.

Nutrition Estimate