Ingredients

The following ingredients have 12 Servings
  • 1/4 cup aquafaba* ((the liquid in a can of chickpeas))
  • 1/2 cup unsweetened plain almond milk ((warmed in the microwave or on stovetop))
  • 1/4 cup melted coconut oil
  • 1/3 cup organic cane sugar or coconut sugar ((donuts are fluffier with cane sugar))
  • 1/4 cup maple syrup or agave nectar
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup unsweetened applesauce ((or other hearty fruit puree, such as beets))
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup unsweetened cocoa powder ((plus 1 extra Tbsp as original recipe is written // if clumpy, sift))
  • 3/4 cup almond flour*
  • 1 cup gluten-free flour blend*
  • 3 Tbsp coconut oil ((melted))
  • 1 Tbsp maple syrup
  • 5 Tbsp unsweetened cocoa powder ((if clumpy, sift))
  • 1 pinch sea salt
  • 1/4 tsp vanilla extract

Instruction

  • Preheat oven to 375 degrees F (190 C) and lightly grease two donut pans*.
  • To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
  • Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.
  • To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk vigorously to combine - about 45 seconds. Then add applesauce and warmed almond milk and whisk once more to combine.
  • Add baking powder, baking soda, cocoa powder (sifted if clumpy), almond flour, and gluten-free flour and whisk to combine.
  • Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.
  • Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size).
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you sub ingredients.
  • In the meantime, make glaze (optional). To a small mixing bowl, add melted coconut oil, maple syrup, sifted cocoa powder, salt, and vanilla extract. Whisk to combine. You should have a slightly thick glaze. If too thick, thin with a little maple syrup or more coconut oil. If too thin, add cocoa powder.
  • Taste and adjust sweetness if needed by adding more maple syrup. Set aside. Prepare any other toppings, such as coconut flakes, cacao nibs, or sprinkles, at this time.
  • Remove donuts from oven and let cool for 1-2 minutes. Then grab the tins with a towel and tap on the counter 2 times to loosen. Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they'll firm up).
  • Dip in glaze. Then top with desired toppings, such as sprinkles, coconut flakes, or cacao nibs!
  • Best when fresh. Store cooled leftovers covered at room temperature up to 3 days or in the freezer up to 1 month (best if stored unglazed).