Double Chocolate Vegan Donuts Recipe

1 / 2 cups almond flour

1 / 2 cups coconut flour

1 / 4 cups raw cacao powder

1 / 4 teaspoons baking soda

1 / 4 teaspoons baking powder

1 / 8 teaspoons sea salt

1 tablespoon ground flaxseed

2 tablespoons water

1 / 2 cups plant-based milk

1 / 2 cups unsweetened applesauce

1 / 4 cups maple syrup

1 teaspoon vanilla extract

1 / 4 cups mini dairy-free dark chocolate chip

2 tablespoons coconut oil

2 tablespoons cacao powder

1 maple syrup

1 vanilla extract

Preheat oven to 350 degrees. Spray mini silicone donut pans with olive oil or coconut oil spray.

Prepare the flax egg: in a small bowl, mix 1 tbsp. flaxseed with 2 tbsp. water. Let sit to form a gel.

Mix dry ingredients: in a medium bowl, whisk together the dry ingredients.

Combine the wet ingredients: in a separate bowl, combine the wet ingredients, including the flax egg.

Gradually add the wet ingredients to the dry ingredients. Stir until incorporated. The batter should be thick but spreadable. If it's too thick, add a small amount of plant-based milk until it's dough-like. Gently fold in the dairy-free mini dark chocolate chips, if using.

Spoon the batter into the prepared donut pan, filling about 3/4 full.

Bake the donuts for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

While the donuts are baking, prepare the glaze.