Do-nut expect me to share even one of these Chocolate Speck-n-Glaze Cake Donuts with you! I’m having a hard time describing them right now.
Serves 810 mins prep20 mins cook
Think moist vanilla+chocolate cake with a rich chocolate glaze on the top! The donuts are perfectly tender and had a nice crumb, with just the right amount of chocolate here and there. And then with that slightly-dark chocolate glaze, it just wrapped things up really well. A little secret: I used a muffin tin for this because I don’t have a donut pan. Yes, its possible.
0 servings
What you need
tbsp cocoa powder
tbsp coconut flour
cup spaghetti squash
tsp vanilla extract
tsp baking powder
tsp stevia
tbsp almond milk
dash liquid stevia
tbsp unsweetened cocoa
tbsp coconut oil
Instructions
- Preheat the oven to 350°F. - Prepare muffin tin with greased, shaped foil cups or donut pan. - Stir coconut oil and cocoa until blended. - Add in egg, vanilla, vinegar and milk. Whisk until chocolate-oil forms little clumps. - In a bowl, mix dry ingredients. - Add dry ingredients to wet, and whisk to form a thick batter. - Transfer spaghetti squash into bowl and stir. - Beat egg white using a hand mixer stiff peaks form. Gently fold into batter. - Divide mixture among donut cups or muffin tin cavities around the raised middle, filling ½-⅔ way up. - Bake for 20 minutes. - Let cool for 15 minutes and remove. - In a shallow bowl, stir together ingredients for the glaze. - Dip top of donuts in glaze, set down, and sprinkle toppings as you please!View original recipe