Chocolate Donuts with Strawberry Topping

chocolate donuts with strawberry topping
chocolate donuts with strawberry topping

Is it donut season? Everyone is making donuts right now. My inbox and social media feeds are overflowing with pictures of chocolate, vanilla, and spiced varieties. They come glazed or dipped or sprinkled, and all of them look mouth-watering. So, it’s time to dust off the donut pan and dive in.

I wanted to bake chocolate donuts, naturally. My recipe search revealed a vegan version with a chocolate glaze. As good as that sounded, I knew that a strawberry topping would be perfect. For high altitude baking, I added a bit of liquid and reduced the leaveners. Next, aquafaba was added for good texture.

The non-dairy milk I chose for my treats was from Take Two Foods, a new kid on the block. They upcycle spent barley by turning it into delicious plant milk, thus helping to reduce food waste. You can find out more about them here.

Chocolate Donuts with Strawberry Topping adapted from Vegan Double Chocolate Donuts

for the chocolate donuts
2/3 cup plus 1 tablespoon Take Two original flavor plant milk, or other non-dairy milk
1 teaspoon apple cider vinegar
3/4 cup less 1 tablespoon all purpose flour
1/3 cup dutch process cocoa powder
3/4 teaspoon espresso powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup brown sugar, packed
3 tablespoons salted vegan butter, melted
2 teaspoons aquafaba
vegan sprinkles for garnish, optional
for the strawberry topping
1/2 cup frozen strawberries
2 tablespoons coconut oil, solid
1 cup powdered sugar
1 teaspoon non-dairy milk

Preheat oven to 350F. Lightly grease the six cavities of donut pan.

Add the non-dairy milk and apple cider vinegar to a 2-cup glass measuring cup. Whisk and set aside.

Sift together the flour, cocoa powder, espresso powder, baking powder, and baking soda in a large bowl. Add the brown sugar, melted butter, and aquafaba to the curdled milk in the measuring cup. Stir the wet mixture, then pour it into the dry ingredients in the bowl. Stir until just combined.

Transfer the thick batter to a pastry bag or large ziplock bag. Snip off the bottom corner of the bag. Pipe the batter into the cavities of the donut pan. Spread the tops of the donuts flat with the back of a spoon.

Bake for 14-17 minutes. The donuts should be puffed up, and a toothpick inserted into a donut should come out clean. Cool for 10 minutes in the pan, then remove the donuts from the pan and place on a wire rack to cool completely.

To make the strawberry topping, heat the strawberries up in a small pan set on medium. When they have softened, add the coconut oil. When the oil has melted, remove the pan from the stove. Mash the mixture with a fork, then stir in the powdered sugar and milk. Stir until well combined, then let sit until cool.

Spoon the topping over the cooled donuts. Decorate with sprinkles, if desired. Eat immediately. Cooled and undecorated donuts can be stored in an air-tight container at room temperature for 2 – 3 days.

Until next time, happy baking!