Vegan Baked Chocolate Doughnuts
These doughnuts are soft, fluffy, full of flavour and have a simple yet delicious coating. The sugar all around these doughnuts is perfect to add a little extra sweetness, without changing the flavour and taking away the taste of chocolate... you won't be able to have just one doughnut, that's for sure!
Not only are these doughnuts light and fluffy, but they are also easy and fuss free. With chocolate in every bite, that's not too strong or too sweet, you may need more than one... and with the need for only two bowls, no fancy equipment and ingredients that you probably already have in you cupboards, these are perfect as a last minute bake when you're feeling inspired.
Should I use plain yoghurt or greek-style yoghurt?
Both plain yoghurt and greek-style yoghurt should work absolutely fine... just make sure the plain yoghurt is plain and unflavoured if that's what you go for. I prefer to use a greek-style yogurt for my doughnuts, as it makes them tender and gives them a lovely texture.
Is it possible to over-mix the batter?
As the doughnuts do rise in the oven, you want to make sure you don't over-beat the batter, but as they don't need to prove it's not as important as if you were making bread, for example. You don't need to worry about over-mixing... just mix the ingredients until they are combined. As soon as they form a smooth batter, it's ready to put in the moulds and bake.
Do I need any fancy equipment?
As these doughnuts are baked and not fried, there is no need for any fancy equipment, like a thermometer. All you'll need is two bowls, a pan, spatula, piping bad with a large nozzle and a doughnut mould (with a baking tray to place the moulds on if they are silicone).
How can I make these doughnuts if I don't have a doughnut mould?
The best way is to grab a muffin tray and aluminium foil. Cut out squares about an inch larger than the holes in the muffin tray and press your finger into the centre of the square. Bend the foil around your finger in the centre of the square and press together so that it holds its shape. Then place the foil in the muffin case and press it against the sides to create the shape of a mould. Now you should have a round mould with a column of foil in the centre to make sure that you get the hole in the centre of your doughnuts.
Can I use extra cacao powder in the sugar coating?
If you'd like more of a chocolate flavour, then yes of course! If you're using a chocolate powder in the coating, it'll be best to use one that's sweeter, rather than one that's bitter (even though it's being mixed with sugar).
How do I store these doughnuts?
Once they have cooled, these doughnuts can be stored in an airtight container for up to a week... if they last that long that is!
What goes into these baked chocolate doughnuts?
Plain Flour - the flour makes up the base of the pastry and provides the texture.
Cacao Powder - this is what gives the doughnuts the chocolate flavour!
Caster Sugar - the sugar provides texture and sweetness to the doughnuts.
Baking Powder - this helps give the rise to the doughnuts.
Vegan Yoghurt - the yoghurt should be unflavoured so that the chocolate flavour is the main taste! I use a greek-style yoghurt, but plain yoghurt will also work.
Oil - this helps to make sure the doughnuts don't dry out in the oven, so the resulting doughnuts are soft and fluffy. The oil used should also be flavourless, just like the yoghurt.
Dairy-Free Milk - this helps to keep the doughnuts soft, just like the oil.
Vanilla Extract - just gives a little extra flavour.
Granulated Sugar - the chunkier sugar is great for the coating, adding more sweetness to the doughnuts.
Vegan Butter - this coats the doughnuts, allowing the sugar coating to stick.
Not only are these doughnuts light and fluffy, but they are also easy and fuss free. With chocolate in every bite, that's not too strong or too sweet, you may need more than one... I can't help but grab one when I walk past the tin. With the need for only two bowls, no fancy equipment and ingredients that you probably already have in you cupboards, these are perfect as a last minute bake when you're feeling inspired.
These doughnuts are soft, fluffy, full of flavour and have a simple yet delicious coating. The sugar all around these doughnuts is perfect to add a little extra sweetness, without changing the flavour and taking away the taste of chocolate... you won't be able to have just one doughnut, that's for sure!
Vegan Baked Chocolate Doughnuts
Total Time : 35 minutes
Preparation Time : 15 minutes
Baking Time : 20 minutes
Makes : 10 doughnuts
Ingredients
– For the Doughnuts –
140g Plain Flour
40g Cacao Powder
200g Caster Sugar
1 tsp Baking Powder
140g Dairy-Free Yoghurt (unflavoured)
50g Oil (unflavoured)
60g Dairy-Free Milk
1 tsp Vanilla Extract
– For the Sugar Coating –
100g Granulated Sugar
50g Dairy-Free Butter
Method
– For the Doughnuts –
Preheat your oven to 160C fan and pop your moulds to one side so they're ready when you need them (or make your moulds if you don't have any doughnut moulds).
In a large bowl, combine the plain flour, cacao powder, sugar and baking powder. Mix until they are all combined and set aside.
In another bowl, mix the yoghurt, oil, milk and vanilla extract until smooth and combined.
Transfer the wet ingredients to the dry and mix until a smooth batter is formed.
Place the batter into a piping bag with a large nozzle and evenly distribute the batter into the moulds, filling them about 3/4 full. Using a knife or toothpick, spread the batter so that the top is flat and even.
Place the moulds onto a baking tray to make it easier to take them in and out of the oven (if you're using a silicone mould) and bake for 20 minutes, or until golden brown.
Once baked, take the moulds out of the oven and leave the doughnuts in the mould for a few minutes to slightly cool, before transferring them to a rack, ready to coat in the sugar.
– For the Sugar Coating –
Melt the butter in a pan, then set to one side.
Place the sugar in a bowl, big enough to allow you to coat the doughnuts.
Start by brushing the doughnuts with the melted butter, then dip both sides into the sugar mix to coat. I always do a second coating... you can never have to much of a sugar coating!
These are perfect to be enjoyed warm or cool and can be stored in an airtight container for up to a week.
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
