Who posts a new recipe on Friday at 3:44 p.m.? Well, the crazy girl who’s still unpacking her life, that’s who. Thanks so much for your patience this week. To reward you for sticking by me through thick and thin, being patient on a week with a pathetic amount of posts (and even more pathetic posts), I think it’s high time we celebrate two of the deadly sins.
Greed and lust.
Vegan donut porn, anyone?
Sit back, relax, and oogle…
Because you deserve it.
Because I love you.
Because I approve of lust. When it’s lusting after vegan chocolate donuts.
And because greed feels sooo good…when you want something sooo right.
This ones for you, darlin.
Vegan Chocolate-Chocolate Donuts
Yield: 12 donuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
They're chocolate. They're vegan. They're easy to make and soft as butter. Only they're better because there's no butter in these beautiful, not-too-sweet homemade donuts. A classic recipe you'll make again and again. Just make sure you nab yourself a donut pan from Target or Amazon.com before you get midway into making this recipe and discover you don't have the right tools to cook them up proper.
For the Donuts:
1 cup garbanzo beans
1/2 cup almond milk
3/4 teaspoon baking powder
1/4 tsp baking soda
2 tablespoons vanilla
1 tsp white vinegar
1/2 tsp salt
1/2 cup sugar
1 1/2 tablespoon Earth Balance 'butter', melted
1 cup grain-sweetened vegan chocolate chips, melted
1 cup whole wheat pastry flour
For the Glaze:
1/2 cup grain-sweetened vegan chocolate chips, melted
2 tablespoons Earth Balanc, melted
1 tablespoon almond milk
1/2 tablespoon vanilla
1 cup organic powdered sugar
In a blender, combine garbanzo beans, almond milk, baking powder, vanilla, white vinegar, salt, sugar, and melted butter. Blend until pureed. Transfer to a large bowl and blend with the melted chocolate chips and flour. Transfer to a large zip-top bag and allow the dough to sit for about 5-10 minutes before snipping the corner of the bag, and piping into donut pans that have been generously sprayed with nonstick baking spray.
Bake in an oven preheated to 350 degrees for 9-11 minutes, or just until the donuts set. Remove and cool for 3-5 minutes before turning your donuts onto a cooling rack. Frost immediately with frosting.
While the donuts are cooking, mix together the chocolate chips, melted Earth Balance butter, almond milk, vanilla, and powdered sugar. Mix just until smooth. Add more almond milk if needed to make the consistency spreadable (but not overly runny). Use a spoon to drizzle on top of warm donuts.