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Mini Chocolate Doughnuts Baked

Mini Chocolate Doughnuts Baked recipe is a dairy free recipe. An easy recipe to make anytime for the kids. Takes

Ingredients

Instructions

    To prepare the coconut milk substitution mix 2 tsp. white vinegar and coconut milk to measure ¾ cup total liquid. Let sit for 5-10 minutes, stirring once or twice.

    1. Whisk together the dry ingredients together in a medium bowl, breaking up the lumps in the cocoa powder.
    2. In a small bowl mix together the flaxseed mixture, the milk, vegetable oil and vanilla until well combined. Add this to the flour mixture gently mixing until blended
    3. Spoon the batter into the doughnut wells and fill only half way.
    4. Bake about 8-10 minutes for mini doughnuts or until a toothpick inserted comes out clean.
    5. Use powdered sugar glaze or your preferred topping.

    Notes

    *To replace the buttermilk with coconut milk: Add 2 teaspoons of vinegar to coconut milk to measure ¾ cup of milk. Let sit 5-10 minutes stirring once or twice. *Flaxseed replacement for egg – add flaxseed to spice grinder and grind to a powder. Mix together with a fork 1 tablespoon of the ground flaxseed to 3 tablespoons of water and let sit for 5 minutes. (Recipe adapted from www.kingarthurflour.com)

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