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Chocolate Pumpkin Donuts

Melanie McDonald
  • 25 minutes
  • Serves 6

INGREDIENTS

1 tsp

ground flax seeds (, it must be ground and not whole seeds)

2 tsp

hot water

150 g

/ 1¼ cup whole-wheat flour or gluten free all purpose baking flour , or regular all purpose flour (,(Bob’s Red Mill Gluten-Free All Purpose flour gives excellent results))

80 g

/ ⅓ cup + 1 tablespoon sugar (, any sugar, white, brown, coconut etc is fine)

1/2 tsp

salt

1 1/2 tsp

baking powder

1/4 tsp

baking soda (, (bicarbonate of soda in the UK))

3/4 tsp

pumpkin spice

4 tbsp

coconut oil (, measured in liquid form or mild olive oil (not extra-virgin))

2 tsp

apple cider vinegar

3 tbsp

aquafaba (,liquid from a can of chickpeas)

2 tsp

vanilla extract

75 g

/ ⅓ cup pumpkin puree (, (not pumpkin pie filling))

120

mls / ½ cup unsweetened plant-based milk if using whole-wheat flour or ¼ cup non-dairy milk if using gluten-free all purpose flour

98 g

/ ¾ cup powdered sugar

1 1/2 tbsp

unsweetened cocoa powder

1 tbsp

plant-based milk (, the amount needed will vary)