Another yummy donut recipe!

Chocolate Donuts!!!

Don't they look lovely??

They're a bit of work, but well worth it!  Dairy, soy, egg and tree nut free, as always!

And how do you ask, do I make these chocolate beauties?  Well, wait no longer, just scroll down a bit to find out!

The ingredients:

1 cup all-purpose flour (you could probably substitute with a gluten free mixture if you wanted to)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (we used SILK True Coconut, original, it's the only dairy free milk in the fridge right now)
1/2 cup packed brown sugar
1 egg or replacer (we use half a teaspoon baking powder and two tablespoons water for each egg called for)
4 teaspoons butter, melted (we used canola oil, and they turned out fine)
2 tablespoons coffee (save your leftover morning coffee for this recipe!)
1 teaspoon vanilla extract

***Note, this recipe is for SIX donuts, so I doubled everything to make TWELVE***

In a bowl (I use my Kitchen Aid Stand Mixer, but you can mix by hand), mix (with the wisk attachment) the milk, brown sugar, egg or replacer, oil, coffee and vanilla.

Add the dry ingredients to the wet ingredients, and using a spatula (or paddle attachment on your mixer), blend until smooth. 

With a spoon (I use a spoon and a spatula), fill the donut pan about 3/4 full.  You can grease your tins, I don't and they come out fine, no sticking.

In a 325F oven, bake for 14 minutes (maybe a minute less or more, depending on your oven), the donuts will spring back when touched when they're done.

Let them cool on a wire rack.  I chose to simply dust icing sugar on top, but any ooey gooey icing would be great!  

And of course, I had a little help with the clean up!