After the success of the glazed donuts I made, I knew I had to try chocolate since they are my favorite! These I made differently as I baked these, instead of frying them. The donuts came out lighter and fluffier, but still pretty delicious.
⅓ cup organic coconut oil
⅔ cup dairy free milk of your choice
3 Tablespoons full-fat canned coconut milk – the thick parts
½ teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup coconut palm sugar (or sweetener of choice)
1 teaspoon baking soda
½ teaspoon salt
For the Glaze:
1 cup confectioner’s sugar
about 1-2 Tablespoons of almond or coconut milk
Preheat oven to 350 degrees. Grease two donut pans with oil. (Donut pans are non-stick, but I find the donuts pop out easier if you grease the pan).
In a large bowl, mix the coconut oil, coconut milk, dairy free milk, vanilla extract, vinegar, and sugar.
Add the flour, cocoa powder, baking soda, and salt. Mix well until combined.
Spoon the batter into the donut pans, filling each donut well ¾ of the way full.
Bake at 350 degrees for about 12-15 minutes.
Let the donuts cool in the pan for a few minutes, then overturn the donut pan and tap the back of the pan until the donuts pop out onto a sheet of parchment paper or a cookie sheet.
While the donuts cool, make the glaze. Sift the confectioner’s sugar into a medium bowl, and drizzle in the milk. Whisk with a fork until smooth, and drizzle over cooled donuts.