These vegan mini glazed chocolate donuts are a fun change from traditional cakes, and a healthier alternative to fried donuts. Make them in the oven or with a mini cake maker.
Ingredients
2 cups flour (I used whole wheat)
¾ cup cocoa powder
1½ cups sugar (I used cane sugar)
1 tsp baking powder
¼ tsp salt
2 tsp baking soda
½ cup oil (I used grapeseed oil)
½ cup unsweetened applesauce
2 cups milk (use the alt milk of your choice)
⅔ cup pureed roast beet (equivalent to 1 medium-large beet)
1 tsp vanilla extract
1¼ cups confectioner's sugar
3 tbsp milk (use the alt milk of your choice)
1 tbsp coconut oil
Instructions
Preheat the oven to 180 C
Roast a medium-large beet for 30-40 minutes (until tender).
Let cool, remove the peel and then pulse in a food processor until you have a fine puree.
Measure off ⅔ cup and freeze anything remaining.
In a large bowl combine the oil, vanilla, sugar, applesauce, beet and milk.
In a smaller bowl combine the flour, cocoa, baking soda, baking powder and salt.
Fold the dry ingredients into the wet ingredients and then whisk until there are no clumps hiding. Be sure to scrape the bottom of the bowl.
Preheat your donut maker (or keep the oven on if you are using silicon moulds in the oven).
Poor the batter into an icing bag and clip the open side closed.
Cut an opening in the narrow end and cleanly squeeze the batter into the donut moulds. Close the mould/icake maker and bake for 15-20 minutes or until a toothpick inserted into the donut comes out clean and they start to shrink away from the edge of the mould.
Remove the donuts from the donut maker with a spatula and lay on a rack to cool (If oven-baking, remove the silicon moulds from the oven and let cool before removing the donuts).
To prepare the icing glaze, add the confectioner's sugar, milk and coconut oil to a saucepan and stir continuously over low-medium heat on the stove until you have a smooth mixture.
Remove from the burner and let cool before dipping your cooled donuts into the glaze.
You can also ice the donuts with royal icing and add sprinkles.