Eosinophilic Esophagitis Friendly Vegan Chocolate Donuts
Total time47 min
Prep time20 min
Cook time12 min
4.9(30)
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Learn more →Ingredients
12 servings
For the donuts
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plant-based milk
- ¼ cup neutral oil (such as canola or sunflower)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the glaze
- 1 cup vegan chocolate chips
- 3 tbsp plant-based milk
- 1 tbsp maple syrup
For serving
- rainbow sprinkles (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease two 6-cavity donut pans with neutral oil or cooking spray.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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