I told a friend I was making vegan, gluten-free, sugar-free donuts and he joked that my concoction must lean heavily on one’s imagination. You know, like when kids hand you an invisible cake that you quickly devour, then express your utmost compliments to the chef.
Because really, how the heck can an indulgence such as a donut be made without all the ingredients that make it so doggone delicious? Turns out it is possible. And the result isn’t a donut shaped piece of caky cardboard, or something you need to soak in coffee for an hour before ingesting. Nope. On the contrary.
If I may say so myself, the outcome is freaking delicious. Here’s what I did:
First, I found a couple recipes on the internet and made some adjustments to my liking (FYI: my recipe is at the end of this post). I had to buy a donut tin and a cooling rack – about $40 for both.
I gathered my ingredients, mixed the dry stuff together (and forgot to take a photo), warmed up the almond milk and coconut oil (the milk must be warm for it to mix with the oil), and then folded everything together.
Then I filled the donut tin with batter. After pouring it, I wiped away any spillage, making sure the tin showed through the donut hole.
I placed the tin in the preheated oven (350°F) and set a timer for 18 minutes. Then I started making the strawberry topping. I let it chill while the donuts were cooking.
When the timer went off, I removed the donuts and let them cool on the rack. Then I dipped them in the topping, set them on a cookie sheet, and returned them to the fridge to chill.
I was so excited with the outcome that I decided to do a second batch – this time altering the recipe to include cold coffee in the batter and a hint of coarse coffee grounds in the chocolate topping.
All in all, they looked pretty beautiful on the tray together. Reminded me of the ones my brother sold out of every week when he still had his bakery in upstate NY.
If you are still doubtful that something vegan, gluten-free, and without processed sugar can be tasty, think again. Because these suckers are freaking delicious.
Donut Recipe (V, GF & mostly SF)
Donut Ingredients (makes one normal-sized tin of 6 donuts):
2 1/8 C plain GF flour
1 tsp baking powder
1 heaping TBSP organic ground flaxseed
1 C almond milk (for the coffee donuts, use 1/4 C almond milk and 1/4 C cold coffee)
1 tsp vanilla
1/4 C melted coconut oil
Strawberry Topping Ingredients (yields more than is needed):
1/2 C coconut cream (chill a can of coconut milk, scoop out the solid cream – should be about 1/2 C, then use the remaining coconut water in a smoothie or something)
6 ripe strawberries, blended into mush or just mashed up real good
1 tsp maple syrup
Chocolate Coffee Topping Ingredients (yields more than is needed):
1/2 C coconut cream
1/3 C chocolate chips (here’s where a little bit of sugar comes from)
1/2 tsp coarse, unused coffee grounds
- Preheat oven to 350°F. Grease donut tin unless it’s the stick-free kind.
- Combine dry ingredients in bowl. Mix it up.
- Gently heat the almond milk and coconut oil separately. Do not boil. The milk must be warm to mix properly with the oil.
- Combine vanilla, warm almond milk, and warm coconut oil into a small bowl. Mix it up, then stir it into the dry ingredients until there are no lumps.
- Spoon batter into the donut tins. Tidy up the tin if you spill outside the molds. Dab a little coconut oil on your finger and make sure the tin center is showing through each donut hole.
- Bake for 18 minutes – tops should be golden but not brown.
- Release donuts onto wire rack to cool. If they stick in the mold, tap the backside with a wooden spoon. They should pop out. Let them cool while you make the topping.
- Strawberry Topping: Blend all ingredients together until smooth and creamy. Chill for 30 minutes before dipping the donut.
- Chocolate Coffee Topping: Gently melt the coconut cream, chocolate chips, and coffee grounds over medium heat until smooth. Let cool in the fridge for 30 minutes before dipping the donut.
- Eat ’em up. And make sure to give some to people who doubt such a delicacy is possible!