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Charcoal Doughnuts

These quirky doughnuts are baked, instead of fried, giving them a cake-like texture, which makes them fun & easy to decorate.


chocolate brownie

This recipe uses pineapple, which helps keeps the doughnuts soft & moist, while also including activated charcoal, which not only makes the doughnuts look unique but is also a an effective antioxidant. Of course, you can substitute (or omit entirely) the activated charcoal powder for another edible powder or colouring....beetroot powder being a perfect option!


vegan, gluten free 👨‍🍳

Charcoal Doughnuts


We will measure out the wet & dry ingredients separately at first. The vegan egg replacement comes from the gel produced by hydrating ground flax (or linseed), while the ACV (apple cider vinegar) activates the sodium bicarbonate, creating a lighter crumb.


Prep : 10 min Baking : 25 min Total : 35 min Lasts : 1 week



What you'll need:

  • mixing bowl

  • food processor/blender

  • silicon doughnut moulds (or cupcake moulds/cases)

  • baking tray

  • spatula

  • spoon

  • oven - preheated to 180°C (350°F)

  • oven cloth


Ingredients:


Wet ingredients:

  • 2 cups (300g) pineapple*

  • 1 ½ cup (360ml) plant-based milk

  • 1 tsp ACV (apple cider vinegar)

  • ⅔ cup (150g) date puree*

  • ½ cup (115g) coconut oil, room temperature

  • 1 TBSP ground flax/linseed (+ 2 TBSP lukewarm water) - vegan egg!

  • 1 tsp vanilla paste (or 2 tsp vanilla essense)

Dry ingredients:

  • 2 ½ cup (250g) oat flour

  • 2 tsp baking powder

  • 1 ½ tsp sodium bicarbonate

  • 1 ⅓ cup (200g) coconut sugar, or unrefined sugar

  • 1 tsp activated charcoal powder*

  • 1 tsp cinnamon powder*

  • 1 tsp ginger powder*

Decoration:

  • 2 TBSP cocoa butter, melted

  • 1 TBSP agave syrup

Additional ingredients:

  • splash plant-based milk, if necessary


Mixing & Baking:


  1. Place pineapple, milk, ACV, date puree, coconut oil, vegan egg (flax & water) and vanilla in a blender/food processor and blend until smooth.

  2. Mix the dry ingredients together in a bowl and either scrape the wet mix to this using a spatula (blender method) or add the dry ingredients to the wet mix in your food processor.

  3. Blend together and add a splash of plant-based milk if the mixture is too thick. It should be able to fall from a spoon.

  4. Next, place your doughnut/cake moulds onto a baking sheet and using a spoon/spatula pour doughnut batter into the moulds, so that the batter comes just below the surface.

  5. Bake for 25 mins and remove from oven, holding the tray with an oven cloth.

  6. Allow to completely cool (approx 1 hour), remove carefully from the moulds and place back on baking tray.

  7. Mix the melted cacao butter with the agave and dip in the doughnuts to glaze them. Try customising your doughnuts by adding confectionary sprinkles, fruits or flowers after glazing.


Notes:

  • Fresh pineapple is ideal otherwise tinned is perfectly suitable. You can also substitute for banana, apple or carrot

  • You can substitute the coconut flour for any flour of your choice (eg: oat, rice, almond), however results may differ slightly due to different flour textures.

  • The date puree adds natural sweetness and cuts down the added sugar. To make: just soak dates in water, then blend until smooth

  • Activate charcoal can be substituted for almost any edible powder - beetroot, wheatgrass or even spirulina are great substitutes and create some amazing colours.

  • For decorating try using vegan white chocolate, if you can't find cacao butter.




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