Baked Vegan Chocolate Mini Donuts
The best vegan baked miniature chocolate donuts with rainbow sprinkles.
Ingredients
Donut Batter
- 1/2 cup quick oats (blended into a fine oat flour)
- 1/2 cup bread flour
- 3 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 2 tbsp pure maple syrup
- 2 tbsp unsweetened applesauce
Chocolate Icing
- 1 1/2 tbsp dark chocolate chips
- 3/4 tsp coconut oil
- 2 tsp rainbow sprinkles
Instructions
- Preheat the oven to 350° F.
- Add the oats, bread flour, coconut sugar, baking powder, and baking soda to a large mixing bowl.
- Mix all dry ingredients well to combine.
- Make a well in the center of the bowl, then add the nut milk, pure maple syrup, and unsweetened applesauce.
- Mix all liquid ingredients well to combine, then slowly mix the wet into the dry to form a smooth donut batter.
- Lightly grease 12 cavities of a mini donut pan.
- Evenly distribute the batter between the 12 cavities.
- Bake the donuts for about 13-15 minutes, or until a toothpick inserted comes out clean.
- Let the donuts cool completely before removing them from the pan.
- Add the chocolate chips and coconut oil to a microwave safe dish.
- Microwave the chocolate chips and coconut oil until they are fully melted.
- Dip the top of each donut into the chocolate icing and place the donuts on a plate.
- Add some of the sprinkles on top of each donut directly on top of the chocolate icing.
- Refrigerate the donuts for about an hour to allow the icing to harden.
- Dig in and enjoy!
Notes
nomeatfastfeet.com