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Vegan Chocolate Donuts with Glaze and Sprinkles

For the batter:
1 cup spelt flour
½ cup sugar
heaping ⅓ cup cocoa powder
1½ tsp. baking powder
¼ tsp. salt
¾ cup almond milk
½ tsp. apple cider vinegar
½ tsp. vanilla extract
2. T. unsweetened applesauce
¼ cup dairy free buttery spread

For the glaze:
1 c. confectioner’s sugar + water (add a little bit at a time, maybe 2 T. total)

If desired:

  1. Preheat the oven to 350ºF.
  2. Mix the buttery spread, almond milk, vanilla, and vinegar in a large bowl. Add the dry ingredients and mix together. The dough will be soft, and not too wet.
  3. Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon.
  4. Bake for 10-12 minutes. Let cool in the pan for a few minutes.
  5. Meanwhile, make the glaze in a small bowl. Add water to the confectioner’s sugar and whisk with a fork until you reach the desired thickness. Not too thick, but not super runny.
  6. When the donuts are cool, (if you can be that patient) spoon the glaze on top. Shake sprinkles on top while the glaze is still wet.
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