Vegan Gooey Chocolate Doughnuts

3.06 from 17 votes

I cannot say enough incredible words about these gooey (so gooey), chocolate (so chocolatey), vegan (seriously?), doughnuts (yes!).

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: Doughnuts

Calories: 346kcal

Author: Tieghan Gerard

Ingredients

1/2 cup oat flour 60 g
1/2 cup sweet rice flour 70 g
1/4 cup unsweetened cocoa 20 g
powder
1/4 cup pure cane sugar 50 g
2 tablespoons coconut flour 14 g
1 1/2 tablespoons ground flax meal 11 g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened almond milk 1/4 cup + 2 tablespoons brown rice 175 ml, 129 g
syrup
1/4 cup pumpkin puree 60 g
2 tablespoon oil 28 ml
2 teaspoons vanilla extract
1/2 cup vegan dark chocolate chips 88 g

For the glaze

2/3 cup powdered sugar 80 g
5 tablespoons unrefined coconut 70 g
oil melted
3 1/2 tablespoons unsweetened 18 g
cocoa powder

For topping

Vegan ice cream

Instructions

To make the doughnuts: Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing.
To make the glaze: Mix the powdered sugar and coconut oil together until smooth. Stir in the cocoa powder until combined. Invert the doughnut into the glaze and let the excess drip off. Serve warm, topped with ice cream.

Notes

*Recipe from [Baked Doughnuts for Everyone | http://www.amazon.com/Baked-Doughnuts-For-Everyone-Gluten-Free/dp/1592335667/ref=sr_1_1?ie=UTF8&qid=1381202372&sr=8-1&keywords=baked+doughnuts+for+everyone] *The flours should all be available at natural food stores or a health stores. Or you can order them off of Amazon: [Oat flour | http://www.amazon.com/Bobs-Red-Mill-Flour-22-Ounce/dp/B004VLVBUM/ref=sr_1_1?ie=UTF8&qid=1381203272&sr=8-1&keywords=oat+flour], [sweet rice flour | http://www.amazon.com/Bobs-Red-Mill-Flour-24-Ounce/dp/B004VLVMPG/ref=sr_1_1?ie=UTF8&qid=1381203308&sr=8-1&keywords=sweet+rice+flour], [coconut flour | http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8/ref=sr_1_1?ie=UTF8&qid=1381203223&sr=8-1&keywords=coconut+flour], [flax meal | http://www.amazon.com/Bobs-Red-Mill-Flaxseed-16-Ounce/dp/B000EDBQ6A/ref=sr_1_2?ie=UTF8&qid=1381203341&sr=8-2&keywords=flax+meal].

Nutrition