Description
Vegan cake donuts made with oat flour and sweetened with Medjool dates, topped with a two-ingredient dark chocolate frosting. Perfect for a healthy dessert!
Ingredients
DATE-SWEETENED DONUTS
- 1 1/4 cup oat flour
- 12–14 pitted Medjool dates
- 1/2 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp lemon juice
- 1 TBSP tapioca starch (or cornstarch)
DARK CHOCOLATE FROSTING
- 2 Endangered Species chocolate bar, broken into pieces
- 4 TBSP unsweetened almond milk
Instructions
- Preheat the oven to 350°F and prepare a donut pan with oil.
- Blend the dates and almond milk on high until there are no chunks of date remaining.
- In a large mixing bowl, combine the oat flour, baking powder, and tapioca starch and stir well to combine.
- Add in lemon juice, and date mixture and mix until well combined.
- Spoon into the donut pan. If you don’t have a donut pan you can use a mini muffin pan to make donut holes!
- Bake the donuts for 10 mins at 350°F.
- While the donuts are baking, prepare your chocolate frosting. Add the chocolate bars to a pan over medium low heat, stirring often until chocolate is fully melted. Transfer to a glass bowl and add almond milk. Whisk to combine and refrigerate until ready for use.
- When the donuts are done, remove from the oven and allow to cool for 15-20 minutes until icing.
- Remove the donuts from the pan, transfer to a wire cooling rack, and “frost” with chocolate frosting.
- Store the leftover donuts in the fridge for 5-7 days .
Notes
Adapted from Feasting on Fruit: Raspberry Glazed Chocolate Donuts
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free