Recipe: Vegan Chocolate Doughnuts
These yummy doughnuts are only 270 calories!
1 cup garbanzo beans, rinsed and drained
1/2 cup unsweetened almond milk (or soy)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 cup sugar
3/4 cup vegan chocolate chips (I used Ghirardelli semisweet chips)
1 cup white whole-wheat flour
1/2 cup vegan chocolate chips
1 tablespoon unsweetened almond milk (or soy)
1/2 tablespoon vanilla
1/4 cup organic powdered sugar
Preheat oven to 350ºF.
Place the garbanzo beans, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender (I used my NutriBullet). Blend until smooth.
Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
Spray two doughnut pans with cooking spray.
Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
Bake for 8-10 minutes.
Allow to cool in the pan for 5 minutes before moving to a cooling rack.
While they're cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
Spread onto each doughnut, decorate as you like, and enjoy immediately!
Store uneaten doughnuts in an airtight container and enjoy within a day or two.