Lucy's Friendly Foods

Chocolate Glazed Chocolate Doughnuts


chocolate glazed baked chocolate doughnuts, dairy-free egg-free

Soft baked richly chocolatey doughnuts, smothered in a mirror shiny deeply chocolatey glaze – surely a temptation to anyone?

vegan chocolate baked doughnuts

Our house has been riddled with the most awful flu for the last couple of weeks – the girls have had loads of time off school unable to do anything but lie on the sofa and watch TV, and even now we’ve turned the corner to recovery they still don’t have any appetite or much strength. So, as we’ve been stuck in, I’ve been on a mission to cook things they might fancy to eat – things to tempt them to reignite their appetites and regain all that lost strength. We’ve had sweet corn chowder, savoury scones, homemade gingerbread, noodles and potato croquettes – small bites have been had, but nothing has really done the trick to re-fire the appetite. Until now! These doughnuts, with their stunning shiny glaze did the trick – at last, a small amount was wolfed down in seconds!

egg-free chocolate donuts

Chocolate Glazed Baked Chocolate Doughnuts

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

dairy-free baked chocolate donuts

Makes 12

2 cups self-raising flour

3/4 cup caster sugar

1/4 cup cocoa powder

1/4 tsp bicarbonate of soda

1/2 tsp salt

1 cup dairy-free milk

5 tbsp aquafaba (the water from a tin of beans or pulses)

2 tbsp dairy-free margarine, melted

1/2 tsp chocolate essence (optional)

  1. Preheat the oven to 220 degrees centigrade
  2. Grease a doughnut pan, or follow this method to use a normal muffin tray
  3. Mix together the four, bicarbonate, salt, cocoa and sugar
  4. Pour in the milk, melted margarine, aquafaba and essence and mix to form a smooth very runny dough.
  5. Fill the doughnut pan, I find it easiest to use a piping bag
  6. Bake for 7-10 minutes until well risen and a knife comes out clean
  7. Cool on a wire rack

baked chocolate donuts, vegan

For the glaze:

1 cup icing sugar

2 tbsp cocoa powder

2 tbsp dairy-free milk

1 tsp vanilla essence

  1. Sift together the icing sugar and cocoa.
  2. Whisk in the milk and essence to form a glossy, smooth icing.
  3. Spread on each doughnut and leave to set. Sprinkle with grated white chocolate, mini chocolate  chips or sprinkles, if desired.

dairy-free chocolate glazed donuts

11 Responses

  1. made these= they are delicious! although any advice on storing them as they seem to go quite ‘sweaty’ but obvs still utterly delicious! you are so clever, we thought the pink ones were yum but these are a whole new level of amazing!!

    1. Sadly i think they just don’t keep too well – i’ve had best results keeping them under a glass cake dome for a couple of days but in a box they have gone a bit limp. When i’ve transported them in a box I’ve made sure the lid has only been fully attached at the last minute and that seems to have helped a little. I think though, really they’re just best as fresh as possible! x

      1. Do you think freezing them is the best plan? then just take out that day to eat? we’ve made round 2 this afternoon and they are AMAZING!!! although I have eaten about 3 myself which wasn’t supposed to be the plan!!

  2. Would you happen to know what 220 degrees would be in gas mark, my ovens a gas one? And are they full sized donuts or mini ones?

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