Dairy-free donuts chocolate and cinnamon


2 tbsp coconut oil
2 tbsp apple puree
¼ cup stevia
3 tbsp chickpea water
1/3 cup almond milk
Vanilla seeds
1+1/4 cup flour
1 tsp baking powder
½ tsp cinnamon
A pinch of salt
For the topping
200 g black chocolate
80 ml almond milk
Pumpkin seeds
Coconut flour


Pre-heat the oven at 190°C

In a bowl, mix warm coconut oil, apple puree and stevia. Add chickpea water, almond milk and vanilla and stir well. 

Sieve the flour and add baking powder, salt and cinnamon in a bowl and stir well to obtain a smooth dough. Place the dough in pastry bag to fill the donut moulds. Fill the moulds almost to the brim and bake donuts for 5/7 minutes (check with a toothpick to see if they’re ready). If you use silicone moulds it will be easy to remove them from the moulds. If you use metallic ones you should oil the moulds before filling them.

For the frosting: melt chocolate with almond milk and place it in a large bowl.

When donuts will be colder, dip them in the chocolate sauce and finish with the toppings.

Buon appetito!

dairy-free donuts dairy-free donuts