Vegan Chocolate Raspberry Donuts
Ingredients
- 1 Tbsp olive oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup applesauce
- 1/4 tsp salt
- 1/2 cup cane sugar
- 1/2 cup coconut oil
- 1 cup dairy-free milk
- 1 tsp apple cider vinegar
- 1/3 cup cacao powder
- 2 Tbsp crushed chocolate
- 1/2 cup raspberries
Chocolate glaze
- 1 cup chocolate
- 1 Tbsp coconut oil
Donut toppings
- 1/3 cup chopped freeze dried raspberries
- 1/4 cup chopped chocolate
Preparation
Preheat the oven to 375 degrees Fahrenheit (190.5°C). Spray your donut pans with cooking oil and set aside.
Combine the milk and apple cider vinegar together in a large bowl to thicken.
In a large bowl combine the flour, baking powder, baking soda, sugar, cacao powder, chopped chocolate, salt, and mix.
In the bowl of milk and apple cider combine the apple sauce and whisk.
Mix both the dry and wet ingredients together and whisk for 40-45 seconds. You don’t want to overmix your batter, so it’s okay if there is a little flour on the sides of the bowl.
Slowly fold your raspberries into the batter.
Pour batter in a piping bag. Squeeze the batter into the donut pans filling them about 3/4 full. Bake donuts for 18-20 minutes. Test to see if your donuts are cooked by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through.
Let donuts cool in the pan for 5-10 minutes. Then remove from the pan and let cool for 1 hour on a cooling rack before glazing.
Combine the chocolate and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave for 25 second intervals stirring between each one until the chocolate has melted.
Dip donuts in the chocolate and place back on the rack.
Sprinkle with chopped freeze-dried raspberries and chopped chocolate
