Baked Gluten Free Vegan Chocolate Doughnuts

Method

1. Pre-heat your oven to 180°C.

2. Make flax seeds 'eggs' by adding 4tbsp of warm water to 2 tbsp of ground flax seeds. Leave to onside to activate.

   • 4 tbsp Warm Water
   • 2 tbsp Flax Seeds (Ground)

3. Melt the coconut oil and mix with the dark muscovado sugar. 

   • 80g Coconut Oil
   • 150g Billington's Unrefined Dark Muscovado Sugar

4. Add the gluten free self-raising flour, flax seed 'eggs', baking powder and cacao powder to the sugar mix.

   Fold in gently. 

   • 220g Doves Farm Gluten Free Self-Raising Flour
   • 1 tsp Doves Farm Gluten Free Baking Powder
   • 1 tbsp Cacao Powder
   • 2 tbsp Flax Seeds (Ground)
   • 4 tbsp Warm Water

5. Add the coconut milk until the batter is moist, between 4 to 6 tbsp.

   • 6 tbsp Coconut Milk

6. Put the doughnut batter into a large piping bag, once filled cut off the end of the piping bag to create a nozzle. 

7. Grease your doughnut pan with a little coconut oil, then pipe your batter into each doughnut ring. Try to fill the ring 3/4 full to allow space for the doughnuts to rise in the oven. 

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   Your doughnuts will look quite oily in the pan, but this normal as it makes them lovely and crispy!

8. Bake your doughnuts for 12 minutes until they are golden brown. Leave to cool slightly before removing from the dougnut pan.

9. While your doughnuts are cooling, make the chocolate drizzle. Gently mix your icing sugar, water and cacao powder until you get a thick chocolate icing. 

   • 90g Water
   • 225g Silver Spoon Icing Sugar
   • 1 tbsp Cacao Powder

10. Once your doughnuts are fully cooled, drizzle the chocolate icing over them and leave to set.

    Then enjoy!!