Ingredients
Donut Batter
- 1/4 cup aquafaba (the liquid from a can of chickpeas)
- 1/2 cup unsweetened plain almond milk (warmed)
- 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; sift if clumpy)
- 3/4 cup almond flour
- 1 cup gluten-free flour blend
Glaze (Optional)
- 3 Tbsp melted coconut oil
- 1 Tbsp maple syrup
- 5 Tbsp unsweetened cocoa powder (sift if clumpy)
- 1 pinch sea salt
- 1/4 tsp vanilla extract
Toppings (Optional)
- Coconut flakes
- Cacao nibs
- Sprinkles
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C) and lightly grease two donut pans to ensure the donuts don’t stick.
- Whip Aquafaba: In a small bowl, use a mixer or whisk to whip the aquafaba vigorously for about 1-2 minutes until soft peaks form. If you have cream of tartar, adding a pinch can help the aquafaba become firmer. Set aside.
- Warm Almond Milk: Heat the almond milk in the microwave or on the stovetop to warm it slightly; this avoids solidifying the coconut oil when mixed together.
- Mix Wet Ingredients: In a large bowl, combine the melted coconut oil, coconut sugar, maple syrup, vanilla extract, and sea salt. Whisk vigorously for about 45 seconds. Then stir in the applesauce and warmed almond milk until well combined.
- Add Dry Ingredients: Sift together baking powder, baking soda, and cocoa powder if clumpy. Add these to the wet mixture along with the almond flour and gluten-free flour. Whisk thoroughly to combine.
- Incorporate Aquafaba: Gently fold the whipped aquafaba into the batter, being careful not to deflate it too much. If the batter feels too thin, add additional almond or gluten-free flour by tablespoons until it reaches a semi-thick, scoopable consistency.
- Fill Donut Pans: Divide the batter evenly into the greased donut pans, filling the molds completely. This recipe yields about 11-12 donuts.
- Bake: Place the pans in the preheated oven and bake for 18-20 minutes. Donuts are done when a toothpick inserted in the center comes out clean and the tops look dry and fluffy.
- Prepare Glaze: While donuts bake, combine melted coconut oil, maple syrup, cocoa powder, sea salt, and vanilla extract in a small bowl. Whisk until smooth and thick but still spreadable. Adjust thickness by adding more maple syrup or cocoa powder as needed.
- Cool Donuts: Remove donuts from oven and cool in pans for 1-2 minutes. Then gently invert onto a cooling rack by tapping the tins on the counter to loosen. Let cool for at least 5 minutes to firm up.
- Glaze and Decorate: Dip cooled donuts into the chocolate glaze, then top with optional coconut flakes, cacao nibs, or sprinkles for extra texture and flavor.
- Store Properly: Enjoy fresh for best texture. Store leftovers covered at room temperature up to 3 days or freeze unglazed donuts for up to 1 month to maintain freshness.
Notes
- Aquafaba whipping may vary; adding cream of tartar stabilizes peaks.
- Warming almond milk prevents coconut oil from solidifying prematurely.
- Adjust flour amounts if batter is too thin for best donut texture.
- Glazing is optional but adds rich flavor and moisture.
- Store glazed donuts at room temperature to prevent glaze from sweating or melting.
- Frozen donuts are best stored unglazed to avoid texture changes.
- Use organic cane sugar for fluffier donuts; coconut sugar yields a denser texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
