![\"\"](\"https:\/\/theveganmonster.de\/wp-content\/uploads\/2020\/09\/Vegan-Gluten-free-Chocolate-Doughnuts-Recipe-2.jpg\" "\\"\\"")
<\/a><\/p>\nSomehow I was a little afraid that this might turn into one of those projects that will need several trials and errors until it would result in a shareable recipe.<\/p>\n
It isn’t really a new recipe either. Because it is based on my favourite chocolate cake recipe<\/a>. I have altered it slightly to achieve a suitable dough consistency. And the result was so good, I just had to share the recipe with you \ud83d\ude42<\/p>\n The important ingredient? Nut-milk pulp from making your own nut-milk. It allows for a super fluffy and soft dough. Vegan, gluten-free and without oil.<\/p>\n I have tried two different glazing ideas. Melted chocolate is the fastest and easiest one. The other one is based on coconut cream and cashews. I will share it soon.<\/p>\n \u2022 75g nut-mylk pulp \u2022 60g rice flour 1. Preheat oven to 190\u00b0C (top-\/ bottom heat). Mix rice flour, buckwheat flour, cocoa powder and baking powder in a bowl.<\/p>\n 2. In a blender, blend nut-mylk pulp, coconut sugar, psyllium fiber and water until smooth. Pour the mixture into the bowl with the dry ingredients and stir to combine.<\/p>\n 3. Scoop the dough into the doughnut mold and spread it evenly. Bake for approx. 15 to 20 minutes or until a wooden skewer comes out clean.<\/p>\n 4. Let the donuts cool down a little before taking them out of the form. Let cool down completely before glazing them.<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" This recipe could have come to live yeeeaaars ago. That is the amount of time that I’ve had these doughnut molds in<\/p>\n","protected":false},"author":1,"featured_media":11622,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[887,885],"tags":[1381,951,1379,921,1380,1145,1378],"class_list":["post-11739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-sweet-vegan","category-vegan-and-gluten-free-desserts-sweets","tag-chocolade","tag-donuts-en","tag-gluten-free","tag-oil-free","tag-recipes-en","tag-soy-free","tag-vegan-en"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=11739"}],"version-history":[{"count":0,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11739\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/11622"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=11739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=11739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=11739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nIngredients for 6 donuts:<\/h3>\n
\n\u2022 120g coconut sugar
\n\u2022 1 tbsp psyllium fiber
\n\u2022 400ml water<\/p>\n
\n\u2022 55g buckwheat flour
\n\u2022 3 tbsp FAIR-TRADE cocoa powder
\n\u2022 2 tsp baking powder<\/p>\nInstructions:<\/h3>\n