Vegan Churro Doughnuts
Doughnuts: Preheat oven to 350ºF (180ºC). Lightly grease a 12-count non-stick mini doughnut pan with oil. Set aside.
- Cook32 min
- Total32 min
- Serves12
- LevelIntermediate
Ingredients
- 1 cup Doughnuts:
- ½ cup all-purpose flour
- 1 tbsp. granulated sugar
- 1 tsp. psyllium powder or ground flax meal
- 1 tsp. ground cinnamon
- ¼ tsp. baking powder
- ¾ cup salt
- ¼ cup unsweetened almond milk or water
- 1 tsp. grape seed oil or olive oil (not extra-virgin), plus more for pan
- 1 tbsp. apple cider vinegar
- 2 tsp. Cinnamon Sugar:
- 2 tsp. cinnamon Dark
- ⅓ cup Chocolate Glaze:
- 2 tsp. finely chopped dark chocolate or chocolate chips
- coconut oil
- finely chopped white chocolate or white chocolate chips
Method
- Doughnuts: Preheat oven to 350ºF (180ºC). Lightly grease a 12-count non-stick mini doughnut pan with oil. Set aside.
- In a large bowl, combine flour, sugar, psyllium powder, salt, baking powder and cinnamon. Stir in almond milk or water, oil and vinegar. 3. Spoon batter into prepared doughnut pan, filling all the way to the top.
- Bake for 12 to 15 minutes, until the doughnuts are puffed and have a bouncy texture. Cool for 5 minutes.
- Cinnamon Sugar: In a small bowl, combine sugar and cinnamon.
- Tap out donuts from pan and roll in cinnamon sugar while still warm (there will be extra, which is used to garnish later). Place donuts on a plate.
- Dark Chocolate Glaze: Melt dark chocolate and coconut oil in a small saucepan over low heat or briefly (20 to 30 seconds) in the microwave. Follow the same instruction for white chocolate.
- Melt white chocolate and coconut oil in a small saucepan over low heat or briefly (20 to 30 seconds) in the microwave.
- Using a spoon, drizzle either dark or white (or both) glaze over donuts. Sprinkle with remaining cinnamon sugar. Serve immediately or let chocolate set. Store leftovers airtight at room temperature.
