A Lovely Harvest

These brownie-like cakes baked in a donut mold offer a lighter version of the fried stuff, batter whisked with coconut oil and coconut milk along with all the chocolate to create a rich and tropical flavor combination. Those following a vegan diet or with food intolerances will be happy to know these treats are completely egg and dairy free. Drizzle them with a bit of melted chocolate and shower with a handful of dried coconut flakes after they’ve cooled, if you like. I think they’re lovely served with hot coffee on a special Saturday.

Chocolate and Coconut Vegan Baked Donuts

makes 12 donuts

1 tablespoon ground flaxseed with 2 tablespoons water
3/4 cup coconut milk at room temperature
1/4 cup coconut oil
1 cup semisweet chocolate chips
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1 cup pastry flour
1/3 cup dutch cocoa
Melted chocolate and coconut flakes, for topping

Preheat the oven to 375 degrees and grease two 6 count donut pans.

Mix the ground flaxseed and the water in a small bowl and allow to thicken for a few minutes. During that time, melt the coconut oil and chocolate chips together in a microwave or double boiler, whisking until combined. Pour into a mixing bowl and add the coconut milk, the thickened flaxseed mixture, and vanilla. Add the salt, baking powder, baking soda, and apple cider vinegar and mix until combined. Fold in the flour and cocoa.

Spoon the batter into a pastry bag or a ziplock bag if you don’t have one - if using a ziplock bag, snip off a corner of the bag once it’s filled. Pipe the batter into the greased donut pans. Bake the donuts for 25 minutes and allow to cool a bit before removing from the pans. Once they've been removed and have cooled completely, Drizzle with a bit of melted chocolate and top with some coconut flakes.

Serve immediately, or bake the night before and store in the refrigerator for the next morning. Bring to room temperature before serving.