This recipe is for all the hippies out there that are die-hard chocoholics. And in conjunction with the final month of TRFD, this version is, of course, gluten-free and vegan. I've actually talked to a few different friends about recipes like these now, because everyone has been asking how I've fulfilled my sweet tooth's needs over the past few months. The answer is surprisingly simple: substitutions. It's taken a bit of getting used to, but I think I've finally mastered the art of decoding recipes into being gluten-free, vegan, and more in-line with a "healthy" and / or plant-based diet. Now, obviously these are doughnuts here, y'all, so I wouldn't advise eating them for breakfast, lunch, and dinner, everyday for the rest of your life, even though they're good enough to do just that. No, please don't. But, I will say that they are pretty damn delicious as a tasty treat for all my sisters out there who can't necessarily run to the nearest Krispy Kreme for a treat.
Now, I like for my doughnuts to be a cake consistency over a flakier, pastry texture - I've always felt that way, even before TRFD started. I also like all things that are centered around a chocolate flavor, especially when it comes with some sort of coconut as a topping. That being said, these doughnuts are ideal for anyone else that has a similar mindset. They're sweet; they have a lovely, thick consistency with cacao chips throughout; and they're just darling with a little bit of hearty coconut butter on top. Today, on National Donut Day, I make (and ear) these in honor of all the hippies out there who thought they could no longer have doughnuts, for fear they weren't in line with their lifestyle / diet / whatever. These are for you! You can have your doughnut and eat it, too - I promise.
Cacao Doughnuts with Coconut Butter (Vegan, Gluten-Free)
Recipe adapted from this incredible creation from Strength & Sunshine.
As with the first doughnut recipe, you will need a doughnut tin for this recipe. Friendly reminder!
- 2 Large Very Ripe Bananas (mine came out of my freezer and were defrosted)
- 1/2 Cup of Tapioca Starch
- 2 Tablespoons of Coconut Sugar
- 2 (or more) Tablespoons of Coconut Flour
- 2 Teaspoons of Baking Powder
- 2 Teaspoons of Vanilla Extract
- 4 Tablespoons of Unsweetened Almond Milk
- 2 Tablespoons of Cacao Powder
- 1 Teaspoon of Ground Cinnamon
- 4 Tablespoons of Cacao Chips
- Coconut Butter (to frost the doughnuts with, optional)
1. Grease your doughnut tin and preheat the oven to 375 degrees F.
2. In a standing mixer, mash up the bananas (peeled and chopped) until they are a smooth consistency.
3. Into the same bowl in the mixer, add the tapioca starch, coconut sugar, coconut flour, baking powder, vanilla extract, unsweetened almond milk, cacao powder and ground cinnamon. Mix well for 3 to 5 minutes, or until smooth.
4. Fold in the cacao chips until fully incorporated.
5. Spoon the mixture into your greased doughnut tin and make as even as possible. Mine easily filled up all six slots!
6. Bake the doughnuts for 15 to 20 minutes, or until the top of the doughnuts give resistance when knocked on by a spoon.
7. Remove and let cool on a cooling rack for about 10 minutes.
8. Top with coconut butter and a sprinkling of cacao powder or ground cinnamon.
9. Serve warm! My favorite. Or, you can hide them away and keep them in a container - they store well for about five days.