These are my kiddos favorite donuts and I am definitely a fan too! I wanted to come up with a re-take on an old classic that didn’t taste weird and that had simple ingredients without relying on the grain free, but super refined and starchy arrowroot powder. This recipe is a culmination of years in the making (literally) and I am so happy with how they have turned out.
Sometimes the kids like to decorate their own with regular sprinkles (yes, the ones with sugar in them), but I still feel really good about giving them these. Unlike all donuts out there, these are indeed sugar-free and won’t put them on a sugar roller coaster. I am not going for perfection here, rather progress and I pick my battles.
The kiddos love having these freshly baked and iced as a surprise when they come home from school and I love having one with a cuppa. You can whip up my sugar-free raw vegan dark chocolate recipe to use for the icing, or skip this step and opt for a store-bought sugar-free (stevia or lo han guo sweetened) vegan chocolate bar (200g) preferably 75-85%. I hope you and your little’s love these as much as we do!
- 110g 2 Large Eggs
- 105g 1 Cup Blanched Almond Flour
- 60g ¼ Cup Unsweetened Almond Mylk
- 50g ¼ Cup Coconut Oil, melted
- 43g ⅓ Cup + 1 Tbsp Erythritol, powdered (in a blender), sifted
- 8g 1 Tbsp Ground Flax
- 7g 2 tsp Baking Powder
- 4g 1 tsp Vanilla Extract
- 3g 1 tsp Ground Cinnamon
- 1g ¼ tsp Unrefined Salt
For the icing
- 200g 1 Cup Sugar-Free Dark Raw Chocolate Bar or store bought a sugar-free vegan chocolate bar for dipping 75-85%.
- Preheat the oven to 180C/ 356F.
- Grease donut trays (small cavities approx. 7cm diameter) with coconut oil.
- In a large bowl, combine dry ingredients.
- In a separate bowl, combine wet ingredients and whisk together.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Pour the batter into each donut cavity halfway to the top only. Using a dish towel on a bench, tap the entire donut tray a few times to allow for air bubbles in the batter to dissipate.
- Bake for 17 minutes at 180C/ 356F, or until a chopstick inserted into the donut comes out clean.
- Remove donuts from the oven and allow to cool completely in the donut tray. Once completely cooled, remove the donuts from their cavities and transfer onto a wire rack.
- Icing: On a prepared parchment lined tray that fits into the fridge, dip each of the tops of the donuts into the melted chocolate. Repeat this process and place donuts into the fridge for approx. 5 – 8 minutes to set up. You can double dip too if you prefer a thicker icing after you have placed the donuts in the fridge to set. If you would like to decorate the top do so before the icing dries. If your kitchen is cool and the chocolate is beginning to thicken, simply warm up the chocolate again to continue dipping.
Storage: Donuts store well in an airtight sealed container in the fridge for up to two weeks, or freezer for up to two months. Leave them out at room temperature for approx. 10-15 minutes before serving.