Vegan, Gluten-Free Protein Doughnuts.
These vegan chocolate doughnuts are made entirely in the blender for a super fluffy texture and a mega easy clean up! Did I mention they’re also vegan, gluten-free and high in protein?! Does it GET any better?!
It’s been a drizzly, slow couple of days. Not that I’m wishing the time away, but sometimes I look down at my watch and the hours have flown by. Other times, I look down and a minute has felt like a year. Do you ever get that?
Well, today, I wasn’t going to let the rain or the slow days get the better of me. The best way to bust those feelings? Baking. And the first thing I always want to bake (and eat)? D O U G H N U T S.
James is still vegan, so I’ve been experimenting with more vegan friendly bakes and this one is no different.
I’ve used a similar recipe before (see this IG post) but the egg substitute didn’t quite make them sweet enough so I opted for a v. ripe banana this time and it worked much better! Apple sauce or another fruit puree would work the same and ensure you still keep some of those sweet undertones.
The base or batter is made of oat flour, protein and cacao powder which, when whizzed together becomes smooth and fluffy. I’m not sure what it is about oat flour that makes baked goods so light and fluffy, but it’s my favourite flour to use.
These little pillows of chocolatey heaven are also made tOATally in a blender. Throw it all in, mix it up, pop the mixture in the doughnut pan and wait for the timer to go off. Dough-nut know how it could be easier than that!
Makes 6 doughnuts.
- 65g Oat Flour
- 30g Free Soul Chocolate Vegan Protein
- 1 tsp. Baking Powder
- 2 tsp. Cacao Powder
- 2 tsp. Orange Extract
- 80ml Alpro Soy Milk
- 2 tbsp. Sweetener
- 1 V. Ripe Banana
- Drizzle of Tahini
- Sprinkling of Cacao Nibs
- Preheat the oven to 180 degrees. Spray your doughnut tray with fry light and set to one side.
- Add all ingredients to a blender (minus the toppings) and blend until smooth.
- The mixture will be thick – if you think it needs more liquid, try adding a few drops of water.
- Spoon the batter into the doughnut pan, filling each all the way to the top.
- Bake for 13-14 mins or, until the doughnuts are springy to touch.
- Remove from the oven and let cool.
- Once cooled, flip the donuts out onto a wire rack.
- Drizzle with tahini and cacao nibs.
The doughnuts will keep in an airtight container for 2-3 days (but you’re a saint if you can make them last that long!!)
Not vegan? Don’t worry, why not try this recipe! And if you’ve made any of the other creations on my blog, please, please do let me know.
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