Get ready to delight your taste buds with my irresistible Vegan Baked Chocolate Donuts

specially crafted to infuse your holiday festivities with a touch of sweetness.

These plant-based wonders are a chocolate lover's dream, boasting a rich and moist texture that will leave you craving more. What makes these donuts truly special is their festive transformation into charming Christmas puddings. Each chocolate doughnut decorated with holly and berries made from vibrant vegan-friendly icing. Enjoy the holiday spirit and treat yourself to a delightful combination of chocolatey goodness and festive creativity in every bite – the perfect addition to your Christmas celebrations!

For this tutorial, I am thrilled to announce a partnership with Craft Company, one of the UK's foremost online retailers specialising in sugar craft and cake decorating supplies.

Ingredients:

For the Chocolate Donuts:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup non-dairy milk (such as almond, soy, or oat)

For the Dark Chocolate Coating:

• 1 cup Callebaut Belgian Dark Chocolate Chips

For the Vegan White Icing:

• 1 cup powdered sugar
• 2 tablespoons non-dairy milk
• 1/2 teaspoon vanilla extract

For the Holly and Berries Decoration:

• Renshaw Ready To Roll Sugar Paste Icing in Lincoln Green and Poppy Red

Donut tin I used was the Wilton 12 Cavity Medium Doughnut Tin

Method:

‍Preheat your oven to 350°F (180°C). Lightly grease the Wilton 12 Cavity Medium Doughnut Tin.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the sugar, applesauce, vegetable oil, vanilla extract, and non-dairy milk. Add the wet ingredients to the dry ingredients and mix until just combined. You can also throw in 1/2 a cup of chocolate chips if you want them extra chocolatey!

Spoon the batter into the prepared donut tin, filling each cavity.

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

In a heatproof bowl, melt the Callebaut Belgian Dark Chocolate Chips using a microwave or a double boiler. Stir until smooth.

Dip each cooled donut into the melted dark chocolate, allowing any excess to drip off. Place the coated donuts on a parchment-lined tray to set.

In a small bowl, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar or milk as needed.

Once the chocolate coating has set, use a piping bag or a small zip-top bag with the corner snipped off to pipe the vegan white icing onto the donuts in a decorative pattern like a Christmas pudding.

Roll out the Renshaw Ready To Roll Sugar Paste Icing in Lincoln Green and Poppy Red. Use small holly leaf and berry-shaped cookie cutters or freehand cut shapes. Place them on top of the iced donuts.

Allow the icing and decorations to set before serving. These festive baked vegan chocolate donuts are ready to delight your taste buds!

Feel free to get creative with the decoration and have fun making these delicious and visually appealing treats for yourself and your nearest and dearest!

Wishing you all a safe and peaceful Christmas filled with yummy treats.

For all of your crafting supplies visit https://www.craftcompany.co.uk/

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