Vegan Donuts with Chocolate Glaze
These vegan donuts with chocolate glaze and hazelnuts are super delicious, fluffy, and easy to make! Plus they are baked and oil-free. Have some!
Servings 12 servings
- 1 15 oz can kidney beans
- 1 cup almond milk
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 1 cup cocoa powder
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 3.5 oz package vegan dark chocolate
- 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead
Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.
Calories: 192kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 137mg | Potassium: 409mg | Fiber: 9g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 2.9mg