Baked Low Fat Whole Wheat Chocolate-Glazed Vegan Doughnuts Recipe
If you follow me on twitter, you already know all about these donuts (and have the recipe). In case you missed it, here is the story: June 5th was National Doughnut Day. Upon learning this, I promised my twitter friends I'd make a recipe we could enjoy guilt-free (a.k.a whole wheat, fat-free and vegan!). I found this recipe but Scott & Jim (my best friend) were in the mood for something chocolately, so I had to get a little creative.
The guys really liked these doughnuts. I felt they could be a little more chocolately, so I added the optional chips in the ingredients list. On the downside, you do need a doughnut pan to make these darlings, but the pans are fairly inexpensive and in addition to making doughnuts, the pan can also be used to bake bagels as well.
Chocolate Glazed Doughnuts Recipe
Servings: 9
Description:
Baked, glazed and chocolately but without the fat from deep-frying.
Ingredients:
- 1 cup non-dairy milk
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 3 tbsp pure maple syrup
- ¼ cup light brown sugar
- 2 cups whole wheat pastry flour
- ¼ cup unsweetened cocoa
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup vegan chocolate chips
- 1 cup confectioners sugar
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp non-dairy milk
Instructions:
Preheat oven to 350F. In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar & 1-2 tsp vanilla together until foamy and bubbly. In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed). Pour wet into dry and use a spatula to combine. Spoon into a greased 6-donut pan. Bake 15 minutes. Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk). Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.
Posted June 25, 2009
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