Vegan Chocolate Donuts with Chocolate Caramel Frosting Recipe
Happy Tasty Thursday! And boy is today tasty!
A donut that is healthy AND tastes delicious?! OH YES! I'm ridiculously excited about this recipe. I've made it more times than you need to know (perfecting for taste test purposes of course. HA!). It's definitely a family favorite now and the kids can't get enough of them!
This donut recipe uses whole wheat flour with minimal ingredients and the frosting has zero refined sugars thanks to the dates! Dates are a low glycemic fruit, but add just the right amount of sweetness. Dates are high in fiber, help lower bad cholesterol levels, and are high in bone building and blood regulating vitamins and minerals. You can feel good about serving these to your family for breakfast and because they are so tasty, they'll never know it's healthy ;)
Vegan Chocolate Donuts with Chocolate Caramel Frosting
Makes 6 donuts (easily doubled if have a 12 donut pan)
- 1 cup whole wheat flour
- ⅓ cup raw sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup vanilla almond milk
- 2 tablespoons unsweetened applesauce
- 2 tablespoons raw unfiltered apple cider vinegar
- ½ teaspoon pure vanilla extract
Preheat oven 375 F.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk milk, applesauce, apple cider vinegar, and vanilla.
Add dry ingredients to wet ingredients. Gently fold to combine. Do not over mix.
In a large ziploc bag (or pastry bag), fill with donut mixture. If using a plastic bag, cut corner about ½ - 1 inch wide.
Pipe the prepared donut mixture into a 6 donut pan. (I found it easier to keep your hand steady and pipe the donut ring as you turn the pan slightly.) Once all piped, slightly tap the dough down with your finger to make it even.
Bake for 10-12 minutes or until toothpick is clean when inserted. Let cool on a wire rack for 5-10 minutes before unmolding. (This makes it easier to remove.)
After cooling slightly, remove from pan. Let donuts cool completely on a cooling rack before frosting.
Chocolate Caramel Frosting
- 1 cup dates, pitted (soaked in water for 1-3 hours)
- 1 Tablespoon cocoa powder
- ⅛ teaspoon sea salt
- ⅓ cup vanilla almond milk
- 1 Tablespoon unrefined virgin coconut oil
- 2 Tablespoons unsalted walnuts (optional)
In a high speed blender, combine soaked dates, cocoa powder, salt, milk, and oil until everything is combined and smooth.
Spread cooled donuts with frosting and top with walnuts (optional).
- Leftover frosting can be stored in a sealed container in the refrigerator for 3 days.
Breakfast has never tasted more delicious! If you try the recipe out and love it, comment below I'd love to hear from you <3 And, be sure to check back often for new recipes!
With Health and Happiness,