Homemade Chocolate Doughnuts

We use a really simple cake mixture and bake these in the oven, which creates a light and fluffy doughnut.

Ingredients

-1 doughnuts+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F and grease a 12 hole doughnut tray with coconut oil.

   
2. 2

   Put the ground chia seeds into a small bowl along with 4 tablespoons of water. Stir to combine, then set to one side to thicken up.

   
3. 3

   Put the plant-based milk into a small bowl and add the apple cider vinegar. Give the ingredients a stir to create a ‘buttermilk’, then set to one side while you carry out the next steps.

   
4. 4

   Put all the dry ingredients into a large mixing bowl and stir to combine, making sure no large clumps remain.

   
5. 5

   Melt the coconut oil in a saucepan on a low heat until fully melted, then pour into the dry ingredients, along with the chia seeds and buttermilk from earlier, as well as the vanilla extract. Stir until fully combined.

   
6. 6

   Pour the mixture into the doughnut moulds so each mould is roughly two-thirds full. Bake in the oven for 12 minutes.

   
7. 7

   Remove the doughnuts from the oven and leave to cool for 10 minutes in the mould, then turn out on to a cooling rack and leave to cool fully. If the doughnut hole has closed with cake mix, we use a chopstick to poke the whole open again.

   
8. 8

   While the doughnuts are cooling, prepare the decoration by combining the icing sugar, cocoa powder, plant-based milk and vanilla extract in a mixing bowl until smooth. Add a little more milk if the glaze is too thick, or a little more icing if it’s too wet. The consistency should be thick, but wet enough to easily dip the doughnuts.

   
9. 9

   Once the doughnuts are fully cooled, dunk each one in the glaze, set to one side, then top with vegan sprinkles. These are best eaten the same day!