Vegan Baked Chocolate Frosted Donuts
- 2 c. Chickpeas, rinsed and drained
- 1 c. Plain, Unsweetened Cashew Milk
- 1 ½ t. Baking Powder
- ½ t. Baking Soda
- 3 T. Pure Vanilla Extract
- 2 t. Apple Cider Vinegar
- 1 t. Sea Salt
- ¼ c. Xylitol
- ¼ c. Sucanat
- 2 T. Agave
- ¼ c. Unsweetened Cocoa Powder
- ¼ c. Applesauce
- 1 Aquafaba Egg
- 1 c. Whole Wheat Pastry Flour or Whole Wheat Spelt Flour
- 1 c. Lily’s Chocolate Chips, melted
- ½ c. Plain, Unsweetened Cashew Milk
- 4 T. Pure Vanilla Extract
- ¾ c. Lakanto Powdered Monkfruit/Erythritol
- 2 T. Unsweetened Cocoa Powder
- Fruit Juice Dyed Sprinkles, etc
- Preheat oven to 350 degrees.
- Spray donut pan with non-stick coconut oil spray (you will have enough batter for 12 doughnuts).
- Place all doughnut ingredients in a high powered blender and blend until smooth.
- Carefully fill each doughnut cavity with the batter and smooth out with the back of a spoon.
- Bake for 15 minutes. Let cool 5 minutes in pan and remove to cool the rest of the way on a wire rack.
- For the frosting, beat all ingredients together in an electric mixer with the paddle attachment until smooth and stiff.
- Spread a layer of frosting carefully onto the top of each doughnut and top with toppings of choice. Store in airtight container in fridge.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/vegan-baked-chocolate-frosted-donuts/
3.5.3251