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!