Donuts are one of my obsessions. Nothing can quite compare to a hot cinnamon donut from a bakery, slightly oily, sweet and fluffy. Ah, those were the days when I could eat 6 donuts and wake up with a flat stomach the next morning. Alas, those times are gone, but at least I can still make vegan donuts that taste like nutella, are gluten free and refined sugar free!

Prep: 12 minutes, baking, 10 minutes. Cooling: 15 minutes: Total Time: 35-50 minutes.


Makes around 9 donuts.


You will need:

1 tbsp ground flax seeds soaked in 2.5 tbsp water
1/3 cup coconut sugar
2 tbsp melted vegan margarine
1/2 cup unsweetened almond milk
1/4 cup melted loving earth hazelnut chocolate butter or a vegan nutella option
1 cup buckwheat flour
1 tsp gf baking powder
1/2 tsp baking soda
1 tbsp cacao powder

Plus around 50 g of chocolate for icing (I used salted caramel and dark)

Method:

1. Preheat oven to 180 degrees Celsius.
2. In a bowl, add to the flax egg the coconut sugar, margarine, almond milk and chocolate hazelnut butter. Whisk.
3. Sift in the flour, baking powder and soda, then add cacao powder. Mix.
4. Pour into a piping bag, and pipe into a lightly greased donut tin.
5. Bake for 8-10 minutes.
6. Let cool for around 10-15 minutes, then dip into some melted chocolate!