Vegan Chocolate Frosted Doughnuts
Adapted from How to Eat Real Food [1]
Ingredients
- Doughnuts:
- 1 cup garbanzo beans, rinsed and drained
1/2 cup unsweetened almond milk (or soy)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 cup sugar
3/4 cup vegan chocolate chips (I used Trader Joe's semisweet chips)
1 cup white whole-wheat flour
- Frosting:
1/2 cup vegan chocolate chips
1 tablespoon unsweetened almond milk (or soy)
1/2 tablespoon vanilla
1/4 cup organic powdered sugar
Directions
- Preheat oven to 350ºF.
- Place the garbanzo beans, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender (I used my NutriBullet). Blend until smooth.
- Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
- Spray two doughnut pans with cooking spray.
- Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
- Bake for 8-10 minutes.
- Allow to cool in the pan for 5 minutes before moving to a cooling rack.
- While they're cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
- Spread onto each doughnut, decorate as you like, and enjoy immediately!
- Store uneaten doughnuts in an airtight container and enjoy within a day or two.
Here's the nutritional info for one doughnut:
Source: Calorie Count [2]
Information
- Category
- Desserts, Doughnuts
- Cuisine
- North American
- Yield
- 12 doughnuts
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 180