These beautiful doughnuts are light as air, and baked instead of fried, but still taste so indulgent. They also use a basic wet-into-dry method that I love.
I added some Form protein powder to these, but if you don't want to include it, then just add more flour in its place, plus an extra tablespoon of cacao powder.
As Valentine's Day was upon us, I gave these doughnuts a pretty white- and ruby-chocolate glaze, but a simple dark-chocolate glaze with a sprinkling of crushed toasted peanuts for added crunch are another favourite way to serve these.
You can also swap in the peanut butter for hazelnut or cashew, which are equally delicious!
1 hour 15 minutes
1 cup self-raising flour
½ cup coconut sugar
Large pinch sea salt
½ tsp bicarbonate of soda
½ tsp baking powder
4 heaped tbsp Form Chocolate Peanut protein powder (or add more flour and an extra tbsp cacao powder)
1 tbsp raw cacao powder
1 cup, plus 3 tbsp almond milk, or your preferred dairy-free alternative
¼ cup light oil, such as groundnut
1 tsp vanilla bean paste or extract
1 tbsp apple cider vinegar
¼ cup runny, sugar-free smooth peanut butter, or your favourite alternative
For the glaze
200g vegan white chocolate
1 tbsp coconut oil
½ cup vegan ruby chocolate chips (optional)
Natural red or pink food colouring (optional)
Rose petals (optional)
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