Baked Chocolate Donuts with Ganache Frosting
These gluten free and vegan donuts are super chocolately (aren't all the best things?) but also very light and fluffy. They're so quick that you can literally be eating donuts in 25 minutes if you start now ;)
One of my favourite traditions of the DesRoches family is "Christmas Tree Day" every year - the day that we all go out to our favourite lot, choose and cut down our trees, and then gather for an afternoon of eating the traditional Christmas Tree Day meal and holiday bevies. It's the best.
This past Saturday, Zach and I met his parents, all his siblings and their little ones, and we all chose our trees. Zach and I have always had excellent luck. We often find trees with tons of little pinecones still attached (bonus decorations!) and beautifully-shaped. This year's tree is a little wonkier than usual ... the trunk is a bit curvy and there are some bare spots but with some creative decorating, I bet it's gonna be a beauty ;)
I had a few donuts from my third batch of these tucked in my freezer, and brought them along on a whim. I am so happy with how these turned out actually! I have been thinking about baking donuts for ages, but just haven't gotten around to experimenting until about a week ago. I decided to throw together a few ingredients that I thought might work, thinking I'd at least have a starting point to work with, and to my (delighted) surprise, they were perfect! Just to be sure, I made them the exact same way twice more and each time they've been so fluffy and light yet deeply chocolately. Just delicious. I even had my new(!!!) brother in law test them out and he ate two.
Exactly one month ago today, my sister got married! We all adore him so I feel like it's okay to tell you that when my sister first began dating him and was telling us about him, she told us that he - so strangely - didn't eat dessert. My other sisters and I were a bit put-off because what kind of monster doesn't love chocolate or crave cookies?! The first time he came over for dinner and ate a big piece of the pie I made, I kind of felt like I was a baking superstar because he loved it. So now, I kind of jokingly (but secretly seriously) like getting him to be my taste-tester with new recipes. If John likes it, and willingly has extra servings, it must be really good ;)
I hope you get a chance to make these! They are really quick, and who doesn't love a donut? They're also perfect when you need a treat that ticks off a few categories - the likelihood of that is probably pretty high in the season of holiday celebrations. These baked donuts are gluten free, vegan, refined sugar-free, and nut-free. Enjoy! xo
Baked Chocolate Donuts with Ganache Frosting
Makes 8 donuts. The cardamom, cinnamon, and black pepper here are optional but I like the subtle dark spice they give these donuts. The ingredient list looks long but these are very quick and easy to make!
1/4 cup cocoa powder
1/4 cup gluten free oat flour
1/4 cup sprouted buckwheat flour
2 tbsp sweet rice flour
1 tbsp coconut flour
2 tbsp coconut sugar
1/2 tsp psyllium husk powder
1/2 tsp baking soda
1/8 tsp sea salt
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp finely ground black pepper
2 tbsp cultured yogurt (unsweetened coconut, goat's milk, almond - your choice)
1/2 tsp apple cider vinegar
1/4 cup maple syrup
1 tbsp olive oil
1/2 cup water
3 tbsp dark chocolate (70-80% cocoa), finely chopped
2 tsp full fat coconut milk
Preheat the oven to 350 degrees Fahrenheit. Grease the donut pan with coconut oil and set aside.
In a large bowl, whisk together the cocoa, flours, coconut sugar, psyllium, baking soda, salt and spices.
In a separate bowl or measuring cup, whisk together the liquid ingredients: yogurt, apple cider vinegar, maple syrup, olive oil and water.
Use a spatula to fold the wet ingredients into the dry, and stir until completely smooth. Spoon the batter into each donut ring, about 3/4 full. Smooth the batter using a spatula or your finger.
Place in the oven and bake for 5 minutes, rotate the pan, and then bake for another 5 minutes. A toothpick inserted in the centre should come out dry and the donuts should be springy to touch. Allow to cool in the pan for a few minutes, and then flip out onto a flat surface to cool.
To make the ganache, place a bowl over a small pot filled with a few inches of water. Put the chopped chocolate and the coconut milk in the bowl. Set the heat to medium-low and allow the chocolate to melt as the milk heats up. Gently whisk until completely smooth and glossy, then set aside for a couple minutes. Use a knife or off-set spatula to frost each donut, then serve. Donuts taste the best when they are fresh, so plan to serve them the day you make them.
These donuts also freeze well for a couple weeks. Allow to defrost at room temperature and serve.