Another delicious dessert recipe for vegan chocolate dipped donuts that are gluten-free and made with teff flour. There’s nothing better than dunking each donut in your own home-made chocolate sauce!
I’m back with another donut recipe because I’m on some sort of month-long epic bake-off. I’ve already made vegan pumpkin bread a few times, two types of vegan donuts, two types of chocolate muffins and other not so successful recipes. My favorite thing to make this month has definitely been these chocolate dipped donuts.
This entire recipe happened out of “oh, crap!” moments while baking, and also having to think on my feet after running out of major ingredients. As I was mixing up the dry ingredients to make the donuts, I ran out of my gluten-free baking flour and had to find something else to replace the 1/4 cup that I was missing. I bought teff flour a few weeks ago with big aspirations to make something really cool, but had never actually used it in a recipe before.
It was either test out the teff flour or waste a ton of food and not finish making the donuts, so I finally had the opportunity to test out the smallest grain in the world. I’m pretty stoked that I did, and I can’t wait to see what other delicious treats I can make with it.
The recipe for these donuts is a modified version of Feasting on Fruit’s Cinnamon Coconut Sugar Donuts. I obviously added the teff flour, but I also used a different type of liquid sweetener that is made from agave, monkfruit and stevia. It didn’t have an unpleasant aftertaste and worked well to lightly sweeten the donuts without being overpowering. I was really impressed! I added a tiny bit of maple syrup to top off the measuring cup, but you can use whatever liquid sweetener you prefer.
These were really fun to make, especially after learning how to pipe the batter into each donut mold. I loved topping my chocolate dipped donuts with rehydrated goji berries and mini chocolate chips. As always, tag me and use the hashtag #apolloandlunablog if you make any recipe from the blog!
Vegan Chocolate Dipped Donuts
|Prep:||Cook:||Yield: 6 donuts||Total:|
- 1 cup gluten-free 1:1 baking flour
- 1/4 cup teff flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 ripe banana
- 1/4 cup coconut sugar
- 1/4 cup organic agaveFIVE with a splash of maple syrup (you can use any liquid sweetener)
- 1/2 cup coconut milk (the non-dairy milk kind, not from the can)
- For the chocolate sauce
- 1/2 cup non-dairy milk
- 1 cup gluten-free and vegan chocolate chips
- 2 tbsp arrowroot starch
- 1 tbsp coconut oil
- Preheat the oven to 375 F
- In a bowl, mix together the baking flour, teff flour, baking powder and cinnamon.
- In a blender, mix the banana, coconut sugar, liquid sweetener and non-dairy milk.
- Add the wet ingredients to they dry ingredients and mix until fully combined.
- In a zip loc bag, add the batter and pipe in a 6 donut pan mold. Gently tap the bottom to even out each mold.
- Bake for 10-11 minutes, careful not to over bake the donuts.
- Allow the donuts to cool completely before adding the chocolate sauce.
- For the chocolate sauce
- In a pot, lightly heat up the non-dairy milk until it begins to boil then turn off the heat and add in the chocolate chips. Let it sit for 3 minutes until the chocolate chips melt, then lightly whisk everything together, and add in the coconut oil. Whisk until the coconut oil completely melts.
- Whisk in the arrowroot starch and place the pot of chocolate sauce in the fridge for at least 30 minutes to let it thicken up.
- Remove the pot from the fridge, and dip the top of each donut into the sauce.
- Top with any additional toppings, like goji berries or chocolate chips and enjoy!