Plant-based Baked Chocolate Fudge Doughnuts

Making small changes such as substituting plant-based ingredients for dairy and eggs in baked recipes like in these Plant-based Baked Chocolate Fudge Doughnuts can lead to big changes in your health without sacrificing any of the flavor or satisfaction.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans with coconut oil spray. Set aside

Step 2

Prepare the Flax Eggs: In a small bowl, place the flax meal and pour in the water. Stir to combine and set aside for at least 5 minutes while you begin preparing the doughnut batter

Step 3

Prepare the Doughnut Batter: In a large mixing bowl, whisk together cocoa powder, flour, brown sugar, espresso powder, baking powder, baking soda, salt, and chocolate chips. Set aside. In a separate bowl, whisk together the flax eggs, coconut milk, vanilla, and vinegar. Add wet ingredients to dry ingredients, stirring with a wooden spoon to blend. Add in the melted coconut oil and stir until evenly combined. The batter will be thick

Step 4

Bake: Spoon batter in a gallon-sized ziptop bag and cut a ½-inch triangle off one of the corners to create a piping bag. Twist the top of the bag to prevent batter from pushing out of the top while you’re piping. Pipe the batter into prepared pans, filling them to the top but not overflowing. Bake doughnuts for 11 to 12 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the doughnuts from the oven and allow to cool in pans for 1 minute. Carefully turn doughnuts out onto a wire rack and allow to cool

Step 5

Prepare the Icing: In a microwave-safe bowl, combine the chocolate chips and coconut cream. Heat for 45-60 seconds, or just until the coconut cream is steaming and starting to bubble. Stir until the chips have melted and the icing is smooth. Dip the top of each doughnut in the icing and set on wire rack

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