Cinnamon Donuts with Raw Chocolate Icing (GF + Refined Sugar Free)

Cinnamon Donuts with Raw Chocolate Icing (GF + Refined Sugar Free)

I'll admit, I've always had a bit of a soft spot for donuts... They're like mini cakes, complete with icing, and made even more exciting by the funky shapes you can get them in (was anyone else obsessed with the dinosaur donuts from donut king?!)

Since going vegan however, obviously I haven't felt the need nor want to venture down to my local donut supplier.. but when I found myself one Sunday afternoon, with nothing much to do and a freshly restocked pantry, the smell of freshly baked donuts rolled in cinnamon sugar and dipped in chocolate wafted through my mind! I was determined to recreate some amazingly delicious donuts, that were not only vegan, but actually good for you as well - it's a win, win!

So, enough of my meaningless donut chatter, I'll get onto the good stuff for you. Here's the recipe for this circular blobs of yum!

Ingredients for delectable donutty deliciousness (how's that for alliteration heh) :

• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup arrowroot 
• 1/4 cup potato starch
• 2 tsp baking powder
• 1/2 cup coconut sugar
• sprinkle of salt
• 1/2 tsp cinnamon
• 1/2 cup almond milk + 1/4 cup apple cider vinegar (or lemon juice)
• 1 flax egg (1 tbsp flaxmeal + 3 tbsp warm water, mixed and left to rest for at least 15 minutes!)
• 1/2 tsp vanilla extract

Raw Chocolate Icing

• 1/4 cup cacao powder
• 1/4 cup coconut oil, melted
• 3 tbsp maple syrup 

How to:

1. Preheat your oven to 180 degrees Celsius. Grease 6 regular sized donut shapes in your donut pan with coconut oil.
2. In a large bowl, sift together the flours, arrowroot, starch, powder, salt, cinnamon and coconut sugar. Make a well in the center.
3. In a medium mixing bowl, combine the almond milk, vinegar, flax egg and vanilla. Pour carefully into the flour mixture. 
4. Using a wooden spoon, stir to combine - be careful not to overmix!
5. Spoon the mixture into a piping bag (or a plain plastic bag), and snip it's end off at the corner to use as a piping opening. Squeeze the mixture into each donut shape, trying to keep the flow as continuous as you can (this makes the donuts turn out more intact!)
6. Fill each donut shape to about 3/4 full, as they'll rise when baking.
7. Bake for 8 ish minutes, or until golden brown. Allow to cool a little in the pan before popping them onto a cooling rack until completely cool. Pop in the freezer for at least 10 minutes whilst you make your icing.

Raw Chocolate Icing

1. Mix together all the icing ingredients. Remove the chilled donuts from the freezer and dip face down into the chocolate, swirling to coat the entire top. 
2. Now you can leave them as is, or sprinkle some cacao nibs, crushed nuts, desiccated coconut - whatever your donut lovin' heart desires!