Chocolate Doughnuts Recipe from the mymuybueno Cookbook available from Amazon .
Refined sugar free and vegan , these are the moistest and yummiest doughnuts you can imagine . They taste absolutely gorgeous and are always a massive hit with everyone . Don ’ t be afraid of using a piping bag ; it ’ s well worth doing as you will have a much neater end result . It ’ s all about control so take your time , don ’ t overfill the bag , and work quickly but carefully .
Makes : 12 Ingredients :
For the flax egg :
• 2 tbsp ground flaxseed
• 6 tbsp warm water
Wet ingredients :
• 290ml almond milk
• 100ml sunflower oil
• 1 tsp vanilla paste
• 1 tbsp espresso
Dry ingredients :
• 220g self-raising flour , sifted
• 1 / 2 tsp arrowroot , sifted
• 1 / 2 tsp xanthan gum , sifted
• 45g cacao powder , sifted
• 1 / 2 tsp Himalayan salt
• 190g coconut sugar
For the chocolate glaze :
• 100ml coconut oil , melted
• 60g cacao powder
• 50g maple syrup
• Freeze-dried raspberries ( optional )
Equipment : You will need a doughnut baking tin for this recipe Method :
For the doughnuts : 1 . Preheat your oven to 180 ° C .
2 . Mix the flaxseed with the warm water and leave for 10 minutes to make your flax egg .
3 . In two separate bowls , combine the wet ingredients and then the dry ingredients , except for the coconut sugar .
4 . Stir the flax egg and coconut sugar into the wet ingredients until all the sugar has dissolved , then add this mixture into the dry ingredients and stir until a smooth batter forms .
5 . Transfer your batter into a large piping bag , then pipe it into the doughnut tin and level the tops with a palette knife .
6 . Place the filled doughnut tins onto a baking tray . Bake in the preheated oven for 15 to 20 minutes until well risen , leave to rest in the tin for 10 minutes and then very carefully tease the doughnuts out with a palette knife and your fingers .
7 . Place them onto a wire rack and leave to cool completely .
For the chocolate glaze : 8 . While the doughnuts are cooling , make your chocolate glaze . Simply whisk all the ingredients except the freeze-dried raspberries together in a bowl , then use the glaze immediately .
9 . Once your doughnuts are cool , lift them one by one and dip them into the glaze while holding them by the base , which is the exposed part that faced upwards in the moulds . Dip them in straight down , twist and then lift up . Place the glazed doughnuts back on the rack to set before serving . They are lovely sprinkled with freeze-dried raspberries too , if you like .
51