I had a Krispy Creme once and I didn’t like it, it was such a major disappointment to me. See, I was really looking forward to it, a little too excited perhaps but in anticipation for the doughnut of my life. The thing is, it was really just something and nothing, as light and airy as a feather, sickly sweet, a tad dry + very much a ‘take it or leave it’ kind of doughnut. Maybe I’m just weird but they just didn’t taste like real food.
These are NOT ‘take it or leave it’ doughnuts. Not at all.
These have real substance, a subtle sweetness, creamy vanilla undertones and a hard crispy chocolate coconut frosting. This is the way I like my doughnuts; substantial, delicious, feel good and plant based. I made these twice in the space of two days, they really are that good. They may not be the glossy, uniformed, additive laden doughnuts from the supermarket but they are real, rustic and full of healthy ingredients.
These cake batter doughnuts are spelt based so much lower in gluten and higher in fibre which is why they’re miles more satisfying than regular doughnuts. With a lot less sugar, no dairy whatsoever and zero additives these are my doughnut of choice. Life’s too short to eat crappy fake, sugary, greasy doughnuts stuffed with who knows what and I really do care about this. Spelt cake batter doughnuts are surely the way forward, especially as they take five minutes to throw together and twenty to bake. Job done.
Cake batter doughnuts with chocolate coconut frosting
1 cup spelt flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup sugar
1 flax egg (1 tablespoon crushed flaxseeds to 3 of water)
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2/3 cup almond milk
1/2 teaspoon apple cider vinegar
1 tablespoon coconut oil
1 tablespoon cocoa
1 tablespoon maple syrup
1 tablespoon dried coconut
1. Preheat oven to 200 ºC. Combine the first four dry ingredients in a large mixing bowl + set aside.
2. Mix the remaining wet ingredients together throughly + add to the dry mixture, taking care not to over mix.
3. Transfer the batter to a greased doughnut pan + bake for 20-25 minutes or until an inserted toothpick comes out clean.
4. Combine frosting ingredients and ice each cooled doughnut well. Neatness not necessary.