Coconut Almond Butter Frosted Vegan Chocolate Doughnuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
These rich vegan chocolate doughnuts are topped with a creamy almond butter frosting and sprinkled with shredded coconut.
Course:
Dessert
Cuisine:
American
Servings: 8 -9
Ingredients
For the Chocolate Doughnuts
- ¾ cup unflavored soy or almond milk
-
¼
cup
melted coconut oil
- 1 tsp. vanilla extract
-
1
tbsp.
ground flax seeds
-
1 ¼
cups
whole wheat pastry flour
- ⅓ cup granulated sugar
- ¼ cup cocoa powder
- ½ cup shredded coconut
- 1 ½ tsp. baking powder
- ¼ tsp. salt
-
¼
cup
mini vegan chocolate chips
For the Almond Butter Frosting
- ¼ cup creamy almond butter
- 2-3 tbsp. unflavored soy or almond milk
- 1 tsp. vanilla extract
- ½ cup powdered sugar
For Topping
- ½ cup shredded coconut
Instructions
Make the Doughnuts
-
Preheat oven to 350°. Spray doughnut pan
with nonstick cooking spray.
-
Stir milk, coconut oil, vanilla and flax together in small bowl. Set aside.
-
Stir flour, sugar, cocoa powder, coconut, baking powder and together in medium mixing bowl. Add liquid mixture and stir just until blended. Fold in chips.
-
Divide mixture into 8 or 9 cavities of doughnut pan. (Bake in batches if using a 6 cavity pan.)
-
Bake 12 minutes. Transfer to cooling rack and allow to cool completely before removing from molds.
Make the Almond Butter Frosting
-
Stir all ingredients together in small bowl. Add a bit extra powdered sugar if it seems too thin, a bit more milk if too thick. Mixture should be just a bit on the runny side.
Top the Doughnuts
-
Dip tops of doughnuts in almond butter frosting. Sprinkle with shredded coconut.
-
Serve.