Vegan Sunflower Butter + Chocolate Doughnuts
These Vegan Sunflower Butter + Chocolate Doughnuts are not your classic version of plain ole' doughnuts, but are truly scrumptious in every bite. Completely fluffy, airy, and softly baked; these doughnuts create a beautiful balance of sweet and nutty flavors, all at the same time. Topped with a smooth chocolate glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free (when used with GF flour), and vegan version of everyone's favorite sweet treat---donuts!
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Dessert
Keyword: allergy-free, baked, chocolate, dairy-free, dessert, donuts, doughnuts, fluffy, healthy, nut-free, plant-based, sunbutter, sunflower seeds, sweets, vegan
Servings: 6 Doughnuts
Calories: 465kcal
- 2 cups organic All-purpose flour (I used Bob's Red Mill)
- ½ cup organic pure cane sugar
- 2 tsps baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 Tbsps SunButter, Creamy version
- 1 ½ cups Almond milk + more if needed! (I used Califia Farms)
- 3 Tbsps Grapeseed oil
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 1 cup organic powered sugar + more if needed!
- 1-2 Tbsps Almond milk + additional 1-2 Tbsps!
- ½ cup vegan chocolate chips (I used The Enjoy Life Products)
Other:
- Sunflower seeds, optional
Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with grapeseed oil using a paper towel or pastry brush.
In a medium bowl, sift together the all-purpose flour, pure cane sugar, baking powder, baking soda, and sea salt.
In a separate mixing bowl, add the Almond milk, SunButter, grapeseed oil, and vanilla extract.
Next, add the wet ingredients in with the dry ingredients and using a rubber spatula, stir until well combined. **DO NOT OVER-MIX!**
Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
Bake donuts for 10-12 minutes or until fluffy and light golden brown or until a toothpick comes out clean.
Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.
To Make Chocolate Glaze:
In a small pot on low heat, add chocolate chips and milk, whisking constantly until full melted and smooth. Once melted, remove from heat.
Whisk together the powdered sugar and melted chocolate (while hot) until smooth and consistency is met. **NOTE: After mixing, you may need to add additional milk (1 tablespoon at a time) for it to become thinner and glaze -like. Just ensure that you continue whisking until glaze runs 'slowly' off the whisk when slightly lifted. This means that consistency is perfect.**
Next, dip donut in the prepared Chocolate Glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
Sprinkle with Sunflower seeds, if desired.
Bon Appetite!
STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
Calories: 465kcal | Carbohydrates: 80g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 415mg | Potassium: 56mg | Fiber: 2g | Sugar: 44g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 189mg | Iron: 3mg