Love of Donuts Recipe Roundup

White Chocolate Dipped Donuts

Ingredients:

  • 1 cup gluten-free all-purpose flour
  • 1 cup almond flour, *see note below if nut-free
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/4 cup dairy-free milk
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1 tbsp apple cider vinegar
  • 1/4 cup oil (avocado, coconut, olive, etc.)
  • 1 cup PASCHA Vegan White Baking Chips
  • Beetroot powder (optional)
  • Edible flowers (optional)

Directions:

  • Preheat oven to 350 F.
  • In a mixing bowl, whip aquafaba until peaks form. Set aside.
  • In a separate mixing bowl, whisk together the maple syrup, apple cider vinegar, applesauce, oil, dairy-free milk, and vanilla extract until combined,
  • Add the gluten-free flour, almond flour, baking soda, baking powder, and salt. Mix.
  • Fold in the whipped aquafaba and pour batter into donut pan until full. Bake at 350F for 15-20 minutes, or until golden brown and set.
  • Let cool.
  • Melt PASCHA White Baking Chips and add beetroot powder if desired.
  • Dip each donut into melted chocolate and let set.
  • Top with edible flowers or other decorations, ENJOY!

*If nut free, replace the 1 cup almond flour with 1/2 cup coconut flour.


Double Chocolate Donuts

Ingredients:

Directions:

  • In a small bowl, mix together the ground chia seeds and water and set aside to thicken.
  • In a mixing bowl, combine the gluten-free flour, cocoa powder, cane sugar, baking powder, baking soda, and salt.
  • Add the melted coconut oil, rice milk, chia seed mixture, and lemon juice. Stir well.
  • Bake at 350°F until set, about 15 minutes.
  • Let the donuts cool completely.
  • Melt the PASCHA 85% Chocolate chips and dip each donut.
  • Melt the PASCHA White Baking Chips and place in a piping bag. Pipe over top of each donut.


Matcha White Chocolate Glazed Donuts

Ingredients:

  • 2 eggs, separated
  • 1 cup rice milk 
  • 1 tbsp apple cider vinegar
  • 1/3 cup avocado oil
  • 1 1/2 cups gluten-free all purpose flour 
  • 1/4 cup arrowroot or tapioca starch 
  • 1/2 cup coconut sugar
  • 1/2 tsp salt
  • 2 tsp baking soda 
  • 3 tbsp matcha powder (or more for more matcha flavor)
  • 1 bag PASCHA Vegan White Baking Chips, melted

Directions:

  • In a standup mixer, whip the egg whites until stiff, set aside.
  • In a mixing bowl, whisk together the egg yolks, rice milk, vinegar, and oil. 
  • In a separate bowl, combine the all-purpose flour, starch, coconut sugar, salt, baking soda, and matcha powder.
  • Add the wet ingredients with the dry and mix well. Fold in the egg whites carefully. Do not over mix, a few lumps are fine.
  • Bake at 350F until risen and fully baked. About 10-15 minutes
  • Melt PASCHA White Baking Chips and glaze the donuts once cool. ENJOY!

Butternut Squash Donuts

Ingredients:

  • 4 pitted medjool dates
  • ½ cup maple syrup
  • 160 mL can coconut milk
  • ¾ cup roasted butternut squash
  • 1 ½ cups oat flour
  • ½ cup coconut flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 tsp ground ginger
  • 2/3 cup PASCHA 85% Cacao Dark Chocolate Chips

Directions:

  • In a blender, add dates, maple syrup, coconut milk, and squash. Blend until creamy.
  • Add oat flour, coconut flour, baking powder, cinnamon, salt, and ground ginger. Blend to combine.
  • Add PASCHA Chocolate Chips and stir well.
  • Place batter into lightly oiled donut pan.
  • Bake in the oven at 375F for 15-20 minutes.
  • Take out of pan and drizzle with melted PASCHA Chocolate. 
  • ENJOY!

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