Baked Double Chocolate Donuts with Raspberries
Ingredients
- 4/5 cup GF flour
- 1/4 cup sugar
- 2 tbsp cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp maple syrup
- 3/4 cup dairy-free milk
- 2 tsp apple cider vinegar
- 1 small banana
- 1/4 cup coconut oil
- 75g vegan dark chocolate
- 1/2 cup raspberries
Frosting
- 100g bar of vegan white chocolate
Preparation
Prepare the oven and turn on at 180C (350F).
In a smaller bowl, mash the banana. Then add the oil, dairy-free milk, maple syrup, and apple cider vinegar. Stir these ingredients together. Leave them for at least 10 minutes.
In a large bowl, sift the flour and add the sugar, salt, baking powder, baking soda, and cacao powder.
Add the wet ingredients into the dry ingredients. Also add in the melted chocolate. Make sure these are well combined and there are no lumps of flour left. Try to avoid over stirring the mixture.
Using a small spoon or piping bag, add the mixture into the donut moulds.
Fill the mould halfway, then add halved raspberries into each, using 2 to 3 halves. Do not add too many or it will prevent the donuts from baking.
Fill up the rest of the donut mould covering the raspberries.
Put the moulds in the oven on a baking tray and bake for 20-30 minutes. Check at around 15 minutes. The baking time may vary depending on the number of raspberries added.
Remove the donuts from the oven and leave to cool.
Once cooled, remove the donuts from the moulds.
Dip each donut into melted vegan white chocolate and leave to set.
