Chocolate Cake Donuts! Yes You Can Eat Them All!

Going donuts? Not to worry! These raw vegan chocolate cake donuts are exactly what you’re craving.

No dates for this recipe and the texture is just like cake. Did I mention they’re not fried? Not baked either. No refined sugar, or flour. All vegan and good for you. Now that’s my kind of donut!

Once upon a time I used to frequent donut shops on a shamefully regular basis. I never had a hard time deciding which one I wanted because I filled the box with one of each. Problem solver right here!

Well, when my yoga pants started getting tight, I knew I couldn’t continue on this way for long. But I’m not a compromise kind of gal. It was either all healthy or all not. So I overhauled my diet and haven’t looked back since.

This month marks one year of being a raw vegan. I love the challenge! Learning to create delicious foods with simple ingredients has inspired me to re-create old favorites but with a healthy spin.

Case and point, these amazing donuts topped with an easy 3 ingredient glaze. These donuts would also be delicious glazed with my homemade caramel sauce. Check out that recipe here.

 

Chocolate Cake Donuts recipe:

Wet ingredients:

Dry ingredients:

  • 3/4 cup oat flour
  • 1/2 cup ground almonds
  • 1/2 cup coconut flour
  • 1/2 cup finely chopped pecans

How to: Mix all the dry ingredients in a bowl and set aside. Pour all the wet ingredients (except psyllium husk powder) in to a high powered blender. Blend until smooth. Add the psyllium husk powder and blend for about 15 more seconds to combine well. Add the wet ingredients to the bowl of dry ingredients and mix dough by hand.

Using a silicone donut pan, shape your donuts. Make sure the donut pan and your hands are wet so the dough doesn’t stick. Optionally, you could just shape these by hand or make donut holes.

Place donuts (inverted from the donut pan) directly on to a non-stick dehydrator tray. Dehydrate at 115° for 1 hour. Remove non-stick sheet and continue dehydrating the donuts directly on the mesh tray for another 6-8 hours or overnight.

Alternately, if you don’t have a dehydrator. You could bake these in the oven on the lowest temperature setting for about an hour. Keep an eye on them though. Allow your donuts to cool before glazing.

 

Icing recipe:

Add ingredients to a tall container and using an immersion blender, blend until you get a smooth white glaze.

*You could make your own coconut butter by adding coconut flakes to a food processor. Process until it’s creamy and resembles butter texture. Scrape down the sides as needed. This process should take 8-10 minutes to achieve the right consistency. Making this yourself saves you quite a bit of money as this stuff in pretty expensive.

 

I hope you make these donuts! Don’t deprive yourself of delicious food, just change it up so you can have it without the guilt. Make it healthy and enjoy!

 

disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

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