Indulge your sweet cravings with these Chocolate Frosted Doughnuts that take the classic treat to new heights! Featuring a delicate, airy texture, these doughnuts are adorned with a luscious, velvety chocolate glaze that adds an irresistibly rich touch. What sets these apart? We’ve chosen a healthier approach by skipping the frying process and instead expertly baking them to perfection. Get ready for a guilt-free yet utterly satisfying chocolate experience that will leave your taste buds singing!
Servings: 6
Cost: $5
Equipment
- doughnut pan
Ingredients
- non-stick spray
- 1 1/4 cup self-rising flour
- 1/4 cup light maple syrup
- 2 Tbsp refined coconut oil, melted
- 1/2 cup non-dairy milk*
- 2 tsp orange extract
- 1/2 tsp nutmeg
- For Chocolate Frosting
- 1/2 cup dairy-free chocolate chips
- 1/4 cup full-fat canned coconut milk
- 2 Tbsp refined coconut oil
- 2 Tbsp crushed almonds
Instructions
- Preheat the oven to 350 degrees F.
- Spray a doughnut pan with non-stick spray.
- In a large bowl, combine self-rising flour, and nutmeg.
- In a medium-sized bowl, combine wet ingredients: maple syrup, coconut oil, non-dairy milk, and orange extract.
- Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
- Spoon the batter into the sprayed pan, filling about ¾; do not overfill!
- Bake for 10-12 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
- Allow doughnuts to cool for 7-8 minutes and carefully take them out of the pan.
- For frosting:
- Heat a small pot over low heat.
- Add coconut milk and slowly bring to simmer. Gently add chocolate chips, oil and stir until very smooth and melted.
- Once doughnuts are cool, dip them into the frosting to cover the tops only. Sprinkle them with crushed almonds. Allow frosting to set for about 15 minutes.
Notes
*You can use any non-dairy milk for this recipe; I used a cashew nut milk
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