Spooky Vegan Slutty Brownies

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

[vegan, soy-free, palm oil-free; gluten-free option available]

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The daughter of my host family got so fed up with the rustling. We were sharing a bedroom, but I just couldn’t bring myself to stop. I had been trick-or-treating with my friends from high school. I had a pillowcase full of all kinds of goodies: chocolate bars, Peanut Butter Cups, Tootsie Rolls, and suckers. There wasn’t much left in the morning, except for the wrappers littering the floor next to my bed. It had been quite the feast, but Halloween festivities are no stranger to that. That’s why this year, I’m baking spooky vegan slutty brownies to celebrate All Hallows’ Eve with.

Mehevä kerrosmokkapala lähikuvassa; Close-up of a soft brownie bite

Celebrating Halloween for the First Time

My first Halloween during the exchange year was a weird experience. My school day had been amazing: full of silly business, crazy costumes, pranks, and laughter. It wasn’t something I hadn’t ever experienced before. And trick-or-treating with three of my friends had been just as much – if not even a bit more – fun. So much so that my stomach had been hurting from laughing so hard. Our neighbors had been more than generous, quickly filling our pillowcases with armfuls of candy, chocolate, and even mini donuts and muffins.

At night, I found myself wanting to binge eat. It had a lot to do with how I was feeling about myself. I was feeding the homesickness prickling in my stomach with sweet treats. I had some serious growing pains that I was numbing with food. I felt horrible in the morning. I opened my eyes to the pile of wrappers, but at the same time, I had to open them to the realization that something was wrong with my eating behavior. I’m not saying that it would have been all fun and games back home, but in Arizona, my feelings of loneliness, detachment, and dissimilarity had made things worse.

My first real Halloween left me with a conflicting feeling of abundance. The following day, I wasn’t sure whether to cry or laugh about it. I called my friend Kristy (to a landline!) and shared my thoughts with her. She was so amazing and supportive, opening up about her own struggles with food. Talking to her made me realize that I wasn’t alone with it. It felt like a big relief.

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

But I guess Halloween is all about contradiction. And so are my spooky vegan slutty brownies. We are celebrating the dead by having a whole lot of fun. We’re watching scary films and sharing ghosts stories, only to fool around like little kids and laugh our hearts out. The roots of Halloween, also known as All Saints’ Eve or All Hallows’ Eve, are in ancient Celtic harvest festivals. They were a celebration of the beginning of winter, which is when the ghosts were believed to roam around.

What Do Spooky Vegan Slutty Brownies Say About Me?

A lot, actually. Firstly, despite my weird first Halloween, there’s a lot I love about this festival of pumpkin lanterns and Scream masks. Halloween is supposed to feel weird.

Secondly, they point to my complexity. I tend to be all about the opposites. I’m usually all in or all out. I think of myself as a social hermit, if there ever was such a thing. I’m a perfectionist at times, and at others, I couldn’t care less. I often don’t seem to have a sense of humor at all, or I find myself unable to stop giggling at stupid jokes. A lot of the time, I have a hard time predicting my own reaction to things. Yes, I’m pretty complex (which my posts make clear, since a lot of the time they’re more about my life than the recipe of the day…)

Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

These contradictions come through in my recipes, too. Just look at the spooky vegan slutty brownies. They take Halloween seriously: the blondie batter tastes and smells like pumpkin, and even the filling of the spider-decorated Oreos is orange. These over-the-top brownies are a feast for the taste buds, which is the way to celebrate in the U.S. And if you want to read even more into it, the juxtaposition of the colors represents the conflict between good and evil.

I love playing with color when I’m coming up with new recipes. Many of my recipes – including my inside-out blondies and marble loaf cake – focus on color. I enjoy stunning, extravagant desserts and bakes, as to me, they symbolize the essence of American baking.

Dreaming up Spooky Vegan Slutty Brownies for Halloween

I’m also a dreamer. This time around, my daydreams were about the spooky vegan slutty brownies. I dreamed up the recipe based on my previous experimentation and certain essential criteria.

Ihanat vegaaniset kerrosbrowniet; Delicious vegan slutty brownies

Here’s a list of the main things:

  • In February, I posted on my Instagram about the perfect vegan slutty brownie recipe I had found on the Crazy Vegan Kitchen blog. I’ve adapted my chocolate brownie batter from this recipe. So, many thanks to Amrita for creating and sharing such a brilliant recipe.
  • The blondie batter is my own creation. I think it’s a lot of fun (and a bit frugal, too) to bake with homemade, unsweetened fruit sauces and purees. Applesauce is a favorite, but this time I used pumpkin puree, of course. I made it from a large pumpkin that I roasted in the oven, but nothing will keep you from substituting store-bought pumpkin puree for it. Just make sure to use an unsweetened kind.
  • Pumpkin pie spice adds some Holidayish flavor to the blondie batter. I’ve included the exact amounts in the instructions, but usually I make a little larger batch to use in other recipes, as well. I’ve found these good amounts to go with: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, and 1/2 tsp nutmeg. Then just put 1 teaspoon of that spice blend in this recipe.
  • It’s easy to make the spooky vegan slutty brownies gluten-free. Simply substitute gluten-free flour blend for the all-purpose wheat. Depending on the brand you use, be prepared to add a couple extra tablespoons of the flour blend in each batter.
  • Slutty brownies might seem complicated to make, but despite the few phases, they are actually really easy to make. Don’t be deceived by how they look! And let me tell you, I always prefer an easy recipe. Why make baking difficult when it can be easy?
  • These brownies are so GOOEY! Eating them comes very close to perfection for someone like myself, who loveslovesloves fudgy foods and cookie dough. It’s important to remember, though, that you shouldn’t be in a rush about serving the brownies. Let them cool completely after removing them from the oven. That way they’ll have enough time to set just enough to slice into pieces. And be sure to keep them in the oven long enough, or you’ll end up with raw brownies. And if you can, keep them in the refrigerator overnight and cut and serve the day after. If you’ll ask me, that’s when they are at their best. But I’m not suggesting that it would be easy to keep your hands off the baking tin…
Halloweenin  mehevät browniet; Spooky vegan slutty brownies

Halloween time is finally here,
So all you scaredy cats, it is time to fear.
For all the evil spirits and witches are now near,
You can run but you cannot hide, my dear!

Have a spooky Halloween!


Halloweenin kurpitsaiset kerrosbrowniet; Spooky vegan slutty brownies

Spooky Vegan Slutty Brownies

This recipe colors the layered fun of slutty brownies orange. The blondie batter gets its tint from pumpkin and tastes like pumpkin pie, the Oreos are Spooky, and the chocolate layer is just chocolatey delicious. These amazing sweet treats are guaranteed to tame scary masked men and skeletons clattering in the closet!
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Course: Dessert, Snack
Cuisine: American, Vegan
Keyword: almond drink, baking powder, baking soda, best vegan recipes, brownie, canola oil, cocoa powder, coconut oil, coconut sugar, dessert, dessert recipe, gluteeniton jauhoseos, gluten-free flour, granulated sugar, Halloween, Halloween Oreos, Halloween recipe, lactose-free, layer brownie, non-dairy, Oreos, palm oil-free, pumpkin, pumpkin pie spice, pumpkin puree, slutty brownies, soy-free, Spooky Oreos, sweet treat, vanilla extract, vegan, vegan brownies, vegan dessert recipe, vegan desserts, wheat flour
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 brownies
Calories: 296kcal
Author: Susanna Rönn

Ingredients

Pumpkin Spice Blondie

  • 1 ½ cup all-purpose wheat flour or gluten-free flour
  • tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp clover, and ⅛ tsp nutmeg
  • ¼ cup + 2 tbsp coconut sugar
  • 3 tbsp coconut oil melted
  • ½ cup + 1 tbsp unsweetened almond drink
  • ½ cup + 1 tbsp unsweetened pumpkin puree
  • ½ tsp vanilla extract

Oreo Layer

  • 16 Oreo Spooky sandwich cookies

Chocolate Brownie

  • 1 cup all-purpose wheat flour or gluten-free flour
  • 1 cup granulated or coconut sugar
  • 6 tbsp unsweetened cocoa powder
  • ½ tsp salt
  • cup + 2 tbsp canola oil
  • ½ cup water
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F/175°C. Line a 8×8-inch square baking tin with parchment paper and grease or spray lightly with cooking spray.
  • Start by preparing the pumpkin blondie batter. In a large bowl, combine the wheat flour, baking soda, baking powder, salt ja pumpkin pie spice. Add the coconut sugar and whisk to combine.
  • Add the melted coconut oil, almond drink, pumpkin puree, and vanilla extract. Whisk until smooth. The batter should be soft and sticky. Pour the mixture onto the lined tin and spread it evenly with a spatula.
  • Layer the 16 Oreo Spooky cookies evenly on the surface of the pumpkin blondie batter.
  • Prepare the chocolate brownie batter. In another large bowl, combine the wheat floursugarcocoa powder, and salt. Add the canola oil, water, and vanilla extract and mix until combined and smooth.
  • Pour the chocolate brownie batter over the Oreo layer. Spread the batter careful all the way to the edges of the tin. Bake on the middle rack for 35–40 minutes. The brownies are done when the top of the brownie batter has set.
  • Let cool completely in the baking tin. Lift out from the edges of the parchment paper and slice into 16 pieces. Enjoy! Store leftovers in the refrigerator for a week or even two.

Nutrition

Serving: 75g | Calories: 296kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1297IU | Calcium: 21mg | Iron: 2mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

Marvelous Vegan Marble Loaf Cake

Verraton vegaaninen marmorikakku; Vegan marble loaf cake

[vegan, palm oil-free, refined sugar-free; gluten-free option available]

Linkki tekstiin suomeksi

It was my husband’s birthday yesterday. No round years, not that that would make much of a difference anyway. He’s never been one for expensive gifts or extravagant celebrations. This year, our daughter gave him Hama bead figures she had made and helped me bake a marvelous vegan marble loaf cake. They were enough to make her dad’s special day special. So special, in fact, that my husband called the present “so sweet” and the cake so good that they were best kept to ourselves!

Verraton vegaaninen marmorikakku; Vegan marble loaf cake

The Gift of the Marvelous Vegan Marble Loaf Cake

I usually skip buying my husband a birthday present, as that’s his wish. But I do bake some sort of a cake each year. This time around, I asked him if there was a specific celebratory cake he’d like for me to bake. He wanted me to make Butterfinger bars. Out of everything I’ve made, they’re his number one favorite.

In addition to homemade Butterfingers, he’s partial to peanut butter cups, my peanut butter and chocolate chip cubes, and homemade Oreos and Snickers bars, of course. He’s used to getting (or being made!) to taste all sorts and kinds of bakes of mine. He’s not much of a test taster, though, because he always seems to like everything. Either he really likes everything or he’s just being overly careful not to hurt my feelings.

Verraton vegaaninen marmorikakku; Uniquely beautiful cake

Whichever the case, he’s not tough to please. He does like everything. That’s why I decided to ignore his birthday wish and make him something more sophisticated, instead. Like a cake, for example. I came up with the marvelous vegan marble loaf cake, because I thought that it fit the bill. And it doesn’t hurt that it’s totally easy to make.

The Mother Daughter Baking Duo

Our firstborn is now a preschooler, and she’s started to get into baking. Needless to say, that makes me really happy. We’re quickly becoming a real baking duo, making the most out of our sweet escapes. She jumped at the chance this time, too, ready to join me in the kitchen as my sidekick.

She prefers snazzy, bold bakes with bright colors, a lot of details, and a fun catch to them. Out of what I’ve made, she’s loved the over-the-top double chocolate cookies and inside-out blondies the most.

Verraton vegaaninen marmorikakku; Vegan marble loaf cake

With this in mind, it didn’t come as a surprise that she immediately fell for my marble cake idea. She made the choice easy, and so we just got to it. With a pair of skillful and careful helping hands, making the marvelous vegan marble loaf cake proved even less time-consuming than I had expected.

The Unexpected Easiness of the Marvelous Vegan Marble Loaf Cake

When you’re working with a little helper, you tend to gravitate toward easy recipes that proceed from A to B logically. There can be many steps on the way, but it helps if they’re not ones that require world-class baking skills. Otherwise, there’s a risk for your little helper losing interest at an early stage.

Verraton vegaaninen marmorikakku; Vegan marble loaf cake

My daughter was unexpectedly focused this time. She held the utensils with steady hands and listened to my instructions attentively, wanting to know more about baking. Undoubtedly some of her focus was due to the fact that the cake we were baking was for her dad.

Another unexpected thing was the easiness of the recipe. What separates the marvelous vegan marble loaf cake from other similar zebra cakes is that you start by making just one batter. For example, with my tiger brownies, preparing two batters separately is what makes the recipe the most laborious.

Kakkupala lähikuvassa; Close-up of slice

In this recipe, you’ll get that dark, chocolatey color for half of the batter by adding melted vegan chocolate to it. The cake pictured here was made with about half of a Tony’s Chocolonely dark chocolate 70% big bar. With this method, the chocolate batter will be slightly thicker than the light batter, but I find that it works just perfectly here. As an added bonus, you’ll get just the right rich taste of real chocolate, which I don’t really think cocoa powder achieves. The end result is a wonderfully delicious and marvelously beautiful cake!


Vegaaninen marmorikakku; Vegan marble loaf cake

Vegan Marble Loaf Cake

This marble cake is a stunning yet easy vegan loaf cake. It's rich and smooth without being overly sweet. The recipe can be made gluten-free, in addition to it already being free from refined sugar and palm oil. This unique cake is sure to make you feel festive!
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Course: Dessert
Cuisine: American, Vegan
Keyword: almond drink, american, applesauce, aquafaba, baking powder, baking soda, best vegan recipes, cake recipe, canola oil, chocolate, chocolate chips, coconut sugar, dark chocolate, delicacy, easy birthday cake, easy cakes, easy vegan dessert, easy vegan recipe, gluten-free, lactose-free, marble cake, non-dairy, palm oil-free, refined sugar-free, sea salt, spelt flour, sweet treat, vanilla extract, vegan desserts, vegan recipe, wheat flour, whole wheat flour, zebra cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 219kcal
Author: Susanna Rönn

Ingredients

  • 1 ¾ cup whole wheat or spelt flour or gluten-free flour blend
  • 1 tsp baking powder
  • tsp baking soda
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ¼ cup canola oil
  • ¼ cup aquafaba i.e. chickpea brine
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • ½ cup unsweetened almond drink or other plant drink or water
  • ½ cup dark chocolate or dark chocolate chips

Instructions

  • Preheat the oven to 350°F/175°C. Line a loaf pan with parchment paper, or oil and flour it.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut sugar until no lumps remain. Add the canola oil, aquafaba, unsweetened applesauce, vanilla extract, and almond drink. Mix the batter with spatula. Scrape the bottom of the bowl carefully so that you don't leave any flour unmixed. Pour half of the batter into a medium bowl.
  • Melt the dark chocolate in a small saucepan over low heat. Pour the chocolate sauce into one of the bowls and combine. The chocolate batter will turn thicker than the light one, but this is fine.
  • Pour the batters in the loaf pan one tablespoon at a time. Start with the light-colored batter and add a spoonful of the chocolate batter on top of it. Keep going like this until there is no batter left. The batters will spread on their own, creating a beautiful and unique pattern in the pan. You don't need to spoon or press them, as they will continue spreading in the oven.
  • Bake on the center rack for 45–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool completely in the pan. The cake will be even more moist, if you refrigerate it overnight. Remove the cake from the loaf pan. Slice into 12 equal slices and serve!

Nutrition

Serving: 100g | Calories: 219kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 87mg | Potassium: 175mg | Fiber: 4g | Sugar: 14g | Calcium: 52mg | Iron: 1mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

Vegan Chocolate Chip Donuts

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

[vegan, soy-free, palm oil-free, refined sugar-free; gluten-free option available]

Linkki tekstiin suomeksi

Are you like me that you think making donuts at home would be too much work? You’d have to let the yeast sit, the thought of deep-frying the donuts is more revolting than tempting, and you’d end up with a huge mess from all the frosting. Phew. Think so no more. Vegan chocolate chip donuts are the answer! Made totally yeast-free, with a sensible amount of sugar, and without the need to wait impatiently or attempt to form donuts from the dough in the deep fryer. And the only mess you might end up making is with your diet, when you can resist popping these totally delicious vegan donuts in your mouth.

Vegan chocolate chip donuts are the real deal. Apple cider vinegar, bubbling in the dough, makes them just the right kind of cakey. Unsweetened applesauce makes them soft and moist, helping bind the dough together. And maple syrup adds its always-as-delicious sweetness to them. You’ll love these cute, squishy donuts!

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

Vegan Chocolate Chip Donuts Need No Deep-Frying

I don’t see myself as any type of virtuoso as a baker. I’m much more of an unconventional taste combination experimenter and recipe creator. And as such, making traditional, sugar-coated donuts has never really been my cup of tea. Instead, I’ve just pictured the disappointment from a pile of misshapen donuts, on top of a mess of ingredients and kitchen utensils.

What makes my vegan chocolate chip donuts different is that there’s no deep-frying involved. This has a couple of inviting consequences. First, you’ll make a batch of vegan chocolate chip donuts in no time, when you won’t have to watch over frying each and every one of them. Second, they’ll contain much less fat (and sugar) as deep-fried donuts. Third, when using the neat invention of a donut-baking pan, you’ll end up with 12 pretty much identical donuts.

And if you don’t happen to have one of those donut pans, don’t go anywhere. There’s another way of making vegan chocolate chip donuts. You can pipe good-sized circles straight onto a parchment paper-lined baking sheet. Just scoop the dough into a piping bag with a large decorating tip and get to piping. This adaptation of the recipe has one major pro, which is making donuts just the size you like them.

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

Cover That Frosting with Chocolate Chips

If you have an idea of me as a baker, you’ll know that I like to put chocolate chips in everything. To me, chocolate chips capture the essence of American baking. They always take me on an overseas journey of tastes, catapulting me back under the burning hot Arizona sun. On my about page, you can read more about what it is about American baked goods that I love so much.

By now, I’ve shared many chocolate chip recipes here on my blog. I’ve folded dark chocolates chips in fudgy peanut butter cubes and of course my signature cookie dough, and melted them into yummy peanut butter cups.

In this recipe, chocolate chips are used to add sweetness, of course, but also in a decorative function. You’ve got the frosting part covered. Just through in a few handfuls of chocolate chips and you’re all set. That’s why I love making these vegan chocolate chip donuts. They’re a one-bowl deal with no waiting and no frosting. Now, that’s not to say that frosted donuts wouldn’t be stunningly beautiful. But what I am saying is that I love eating donuts that are still warm from the oven. To me, enjoying baked goods warm is definitely one of the major perks of home baking.

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

So when you decorate your baked goods with chocolate chips, you get everything done at once. You won’t have to wait for the donuts to cool or the frosting to set, which will not only save you some time but even your nerves, as it’s much cleaner this way.

I guess you could dub chocolate chips the lazy baker’s go-to topping. They work with pretty much everything, adding just enough sweetness and quirky detail to your baked goods. No wonder they’re also the kids’ favorite add-in. And as such, your little ones will definitely love these vegan chocolate chip donuts, as well.

Nothing But an Empty Plate in the Fridge!

I got to experience that first hand. I was writing my blog in our bedroom, when our two-year-old down for a nap. In the meantime, our five-year-old and my husband were slacking on the downstairs couch, most likely entertained by Netflix. My daughter has really fallen for The InBESTigators.

With a fresh pot of coffee waiting for me downstairs, I headed down for a cup. I thought I’d grab one of the donuts at the same time. But as I opened the fridge door, I was in for a surprise. There was nothing but an empty plate where the donuts had been! Just a couple of petty crumbs spoke to their previous existence. But it didn’t change the fact that all of my vegan chocolate chip donuts had been eaten.

I immediately pointed the finger at the hubby. It wouldn’t have been the first time for him to eat my precious goodies. But then my daughter interrupted us, admitting quite matter-of-factly to eating the rest of the donuts. She said that she had watched two episodes of The InBESTigators and had three donuts. Three! My disappointment quickly changed into amusement. Because, quite obviously, I had come up with another favorite. My kids had loved my vegan chocolate chip donuts!

Vegaaniset suklaahippudonitsit; Vegan chocolate chip donuts

What About Making Vegan Chocolate Chip Donuts Gluten-Free?

I say: go for it! Use your favorite gluten-free flour to make vegan chocolate chip donuts gluten-free.

So far, I’ve only made this recipe with spelt flour and all-purpose wheat flour. In my opinion, I achieved the best combination of airiness and denseness with this wholemeal spelt flour by Birkkala Spelt Farm. For someone looking for a gluten-free option, I’d recommend either gluten-free oat flour or a light gluten-free flour blend. In relation to spelt or wheat, you’re likely going to have to adjust the amount flour used. If using oat flour, slightly less will probably do, and if using a flour blend, you’ll probably end up using a bit more than stated in the recipe.

Herkullinen donitsi lähikuvassa; Close-up of delicious donut

In any case, you’ll end up with sweet and squishy vegan chocolate chip donuts that will blow your socks off. They’re so melt-in-your-mouth soft you’ll easily plant your face in them. Just ask my daughter!


Suklaahippudonitsit; Chocolate chip donuts

Vegan Chocolate Chip Donuts

Make squishy soft donuts with this super easy recipe. No yeast, rising the dough, oil, soy, waiting, refined sugar, or palm oil, and baking takes only 10 minutes. Make them and love them!
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Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Keyword: almond drink, apple cider vinegar, applesauce, baking powder, breakfast, chocolate, chocolate chips, dark chocolate, dessert, easy vegan dessert, easy vegan recipe, fast donut recipe, hazelnut butter, hazelnuts, lactose-free, maple syrup, non-dairy, nut butter, oil-free, palm oil-free, plant-based, refined sugar-free, salt, soy-free, spelt flour, unsweetened applesauce, vanilla extract, vegan, vegan chocolate chips, vegan dessert recipe, vegan donuts, wheat flour
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 medium donuts
Calories: 262kcal
Author: Susanna Rönn

Ingredients

  • ½ cup almond drink or other plant drink
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup unsweetened applesauce
  • ¼ cup hazelnut butter or other nut or seed butter
  • ½ cup + 1 tbsp maple syrup
  • 2 cups spelt, wheat, or gluten-free flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup dark chocolate chips

Instructions

  • Preheat the oven to 350°F/175°C. Lightly grease a 12-donut pan with vegan butter or baking spray.
  • Whisk together the almond drink, apple cider vinegar, vanilla, applesauce, hazelnut butter, and maple syrup in a medium bowl.
  • In a large bowl, combine the flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients. Mix as little as necessary to combine the ingredients. Do not beat. Fold in the dark chocolate chips.
  • Spoon the batter evenly into the donut pan. Fill the cups all the way to the top. Bake the donuts for 10–12 minutes or until they have risen and are firm to the touch. Let the donuts cool in the pan for 10–15 minutes. Pop them up carefully with a knife and transfer onto a plate or dish. Serve and enjoy! Store leftover donuts in the fridge up to a week.

Nutrition

Serving: 50g | Calories: 262kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 66mg | Fiber: 6g | Sugar: 11g | Calcium: 62mg | Iron: 3mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!