Chocolate Mini Doughnuts

For when you want just a little bite of chocolate sweetness.

This is adapted from a doughnut recipe from The Vegan Cookie Fairy. Her doughnuts are full-size, and she says to use “plain gluten-free flour” which for someone who makes their own per-recipe mixes like me is very open to interpretation. So, I played around and got a mix that I liked, having to change some of the wet/dry ratio, especially since I also swapped the brown sugar for coconut sugar, and messed around with some other ingredients.

The glaze is not necessary, but it does boost the chocolate taste even more.

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If like me you only own one mini doughnut pan, you will need to do multiple batches, but at least they cook really quickly.

GLUTEN-FREE VEGAN CHOCOLATE BAKED DOUGHNUTS
very modified from The Vegan Cookie Fairy

~for 28-30 mini donuts~

Dry ingredients
50 g millet flour [1/3 cup + 4 tsp]
35 g sweet/glutinous rice flour [3 1/2 tbsp]
30 g buckwheat flour [1/4 cup]
40 g coconut sugar [1/4 cup + 1 tsp]
10 g cocoa powder [2 tbsp]
1 1/2 tsp ground flax seeds
1 tsp baking powder

Wet ingredients
110 ml plant milk (I used oat) [1/2 cup minus 1 tbsp]
45 ml maple syrup [3 tbsp]
15 ml blackstrap molasses [1 tbsp]
15 ml olive oil, or nut/seed butter for oil-free [1 tbsp]
1 tsp vanilla extract

  1. Preheat oven to 175ºC [350ºF].
  2. Mix dry ingredients together in a big bowl.
  3. Mix wet ingredients together in a different bowl, then gently mix into the dry ingredients.
  4. Let batter sit for about 10 minutes to thicken a little.
  5. Spoon into the doughnut pan, cleaning the edges a bit if necessary. You can also use a piping bag to pipe in the mixture instead, but that’s one more tool to clean.
  6. Bake 7 minutes in a non-stick mini doughnut pan, then let them cool in a pan for 3-5 minutes before tapping them out on a clean surface. Clean your pan and fill it for round two; keep going until you’ve used all the batter.

For the glaze, I melted 80% dark chocolate with coconut sugar, maple syrup, oat milk, vanilla, and cocoa powder, mixing and adding things until I got the consistency I wanted, then I dripped it over the doughnuts.

Nutrition for 1 doughnut on a batch of 28, without glaze:
35 calories, 1g fat, 7g carbs, 0.5g protein

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