Baked Vegan Chocolate Doughnuts with Earl Grey Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
8
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Calories
243 kcal
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Course
Dessert
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Cuisine
American, International
Baked Vegan Chocolate Doughnuts with Earl Grey Glaze
Description
Baked Vegan Chocolate Doughnuts bring together a moist chocolate batter made with vegetable baking fat, vegan milk thickened with lemon juice or vinegar, cocoa powder, flour, and leavening agents. The use of dairy-free milk with acid substitutes the buttermilk effect, helping the doughnuts to rise and become tender. The batter is baked in a doughnut pan for a healthier alternative to frying, yielding soft, springy doughnuts with a rich chocolate flavor.
Once cooled, the doughnuts are topped with an Earl Grey glaze made by infusing dairy-free milk with steeped Earl Grey tea bags, then combining with powdered sugar for a smooth icing. The tea adds an aromatic touch of bergamot and citrus that pairs well with the cocoa.
These doughnuts are ideal for a vegan-friendly treat or snack and are best enjoyed fresh, but can be stored at room temperature if covered.
Ingredients
- 150 ml dairy-free milk soy, almond etc, ⅔ cup
- 1 teaspoon lemon juice or vinegar
- 75 g vegetable baking fat dairy free spread, TREX brand, ⅓ cup
- 100 g caster sugar ½ cup
- 2 teaspoon vanilla extract
- 150 g all-purpose flour plain, 1 ⅓ cups
- 3 tablespoon cocoa powder unsweetened
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
For the Earl Grey Drizzle
- 2 tablespoon dairy-free milk
- 2 earl grey tea teabags
- 125 g powdered icing sugar confectioner's sugar, 1 cup
Instructions
- Preheat the oven to 170C/325F. Lightly grease a donut pan.
- Stir the lemon juice or vinegar into the milk and set aside to thicken slightly into ‘buttermilk’.
- Add the Trex and sugar to a large bowl and beat together with an electric mixer until smooth and fluffy (about 2 minutes). Add the milk mixture and vanilla, then sift in the flour, cocoa powder, salt, baking powder and soda, then mix until combined.
- Fill the doughnut moulds with the batter until ¾ full and bake for 12 minutes, or until springy.
- Leave to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
For the Earl Grey icing
- Heat the milk and tea bags in a small pan until hot.
- Remove from the heat and allow to cool and steep for 10 minutes. Gently squeeze the bags into the milk to extract more Earl Grey flavour, taking care not to tear the bags.
- Allow to cool completely, then beat the infused milk with the icing sugar until smooth. If necessary, add a little more milk or icing sugar to get a thick drizzling consistency.
- Drizzle the icing over the cooled cupcakes.
Notes
- These doughnuts are best enjoyed the same day for optimal freshness.
- Store any leftovers covered at room temperature for up to three days to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 461mg | 19% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 360IU | 7% |
| Calcium | 73mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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