Incredibly fluffy, moist and chocolaty vegan donuts with an irresistible sugar pearl topping. Fits simply ideal for coffee in the afternoon or as a small sweet snack in between.
Sift spelt flour, buckwheat flour, sugar and cocoa through a hair sieve into a large baking bowl.
145 g fine spelt flour or gluten-free flour mix, 60 g Buckwheat flour, 60 g Cocoa powder, 60 g Coconut blossom sugar
Add apple pulp, maple syrup, vegetable milk, baking powder, baking soda, apple cider vinegar and a pinch of salt and stir well until everything is combined into a uniform dough.
60 g Coconut blossom sugar, 62 g Apple pulp, 60 ml maple syrup, 250 ml Plant milk, 1 tbspn Baking powder, ½ tbspn Baking soda, 1 TL Apple cider vinegar, Pinch of salt
At the very end, stir in the melted chocolate. The dough should have a similar consistency as in the video. Not too runny (otherwise be sure to add some more flour) or too firm.
90 g vegan dark chocolate
Pour batter into a piping bag (see video) and pipe six even donuts into the mold. Alternatively, take a freezer bag and cut off a small corner (but only in an emergency due to the plastic issue). It is best to use a reusable piping nozzle (or piping bag).
Put in the oven and bake for 10 minutes.
Let cool briefly and carefully scrape out with a silicone scraper. Use the mold again for the rest of the donuts.
Dip ready-baked donuts in melted chocolate and then sprinkle with sugar pearls. Allow to cool completely and set.
100 g vegan chocolate (melted), Vegan sugar balls to taste
Serve and enjoy!
Store remainder (if any) in an airtight box in the refrigerator for up to 5 days. Can be kept frozen for up to one month.