Vegan Gooey Chocolate Doughnuts

Name: Vegan Gooey Chocolate Doughnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup oat flour (60 g); 1/2 cup sweet rice flour (70 g); 1/4 cup unsweetened cocoa (20 g); powder; 1/4 cup pure cane sugar (50 g); 2 tablespoons coconut flour (14 g); 1 1/2 tablespoons ground flax meal (11 g); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsweetened almond milk 1/4 cup + 2 tablespoons brown rice (175 ml, 129 g); syrup; 1/4 cup pumpkin puree (60 g); 2 tablespoon oil (28 ml); 2 teaspoons vanilla extract; 1/2 cup vegan dark chocolate chips (88 g); 2/3 cup powdered sugar (80 g); 5 tablespoons unrefined coconut (70 g); oil (melted); 3 1/2 tablespoons unsweetened (18 g); cocoa powder; Vegan ice cream

I cannot say enough incredible words about these gooey (so gooey), chocolate (so chocolatey), vegan (seriously?), doughnuts (yes!).

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

10 servings

1/2 cup oat flour (60 g)
1/2 cup sweet rice flour (70 g)
1/4 cup unsweetened cocoa (20 g)
powder
1/4 cup pure cane sugar (50 g)
2 tablespoons coconut flour (14 g)
1 1/2 tablespoons ground flax meal (11 g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened almond milk 1/4 cup + 2 tablespoons brown rice (175 ml, 129 g)
syrup
1/4 cup pumpkin puree (60 g)
2 tablespoon oil (28 ml)
2 teaspoons vanilla extract
1/2 cup vegan dark chocolate chips (88 g)
2/3 cup powdered sugar (80 g)
5 tablespoons unrefined coconut (70 g)
oil (melted)
3 1/2 tablespoons unsweetened (18 g)
cocoa powder
Vegan ice cream

Steps

To make the doughnuts: Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing.
To make the glaze: Mix the powdered sugar and coconut oil together until smooth. Stir in the cocoa powder until combined. Invert the doughnut into the glaze and let the excess drip off. Serve warm, topped with ice cream.

Nutrition Facts (per serving)

Macronutrients

Calories34617% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 13.240

Per Serving Rp 1.324/serving

🏠 Save ~Rp 26.480 compared to buying!

📋 Price Breakdown (14% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
oat flour	0.5 cup	-	-
sweet rice flour	0.5 cup	-	-
unsweetened cocoa	0.25 cup	-	-
powder	-	-	-
pure cane sugar	0.25 cup	-	-
coconut flour	2 tablespoons	-	-
ground flax meal	0.5 tablespoons	-	-
baking powder	1 teaspoon	Rp 8.000/100g	Rp 400
baking soda	0.5 teaspoon	Rp 8.000/100g	Rp 200
salt	0.5 teaspoon	-	-
unsweetened almond milk 1/4 cup + 2 tablespoons brown rice	0.75 cup	-	-
syrup	-	-	-
pumpkin puree	0.25 cup	-	-
oil	2 tablespoon	-	-
vanilla extract	2 teaspoons	-	-
vegan dark chocolate chips	0.5 cup	-	-
powdered sugar	0.6666666666666666 cup	Rp 8.000/100g	Rp 12.640
unrefined coconut	5 tablespoons	-	-
oil	-	-	-
unsweetened	1.5 tablespoons	-	-
cocoa powder	-	-	-
Vegan ice cream	-	-	-