These moist, cakey donuts are almost half the calorie count of a regular glazed donut. That's close enough to guilt-free.
Makes 6 donuts
Ingredients
3/4 cup almond milk + 1 tbsp
1 tsp lemon juice
1 cup plain flour
2 tbsp cornflour
2 tbsp light brown sugar
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 tbsp ground linseed
2 tbsp oil
1/4 cup icing sugar
Method
Preheat the oven to 180°C.
Mix the almond milk and lemon juice together in a large measuring jug and set aside for around 5 minutes. It will thicken. Don't worry if it's a little bit lumpy.
Stir the flour, sugar, cocoa, baking powder, baking soda, salt, linseed and oil together and slowly add the dry mix to the almond milk, stirring until the dry ingredients are combined.
Pur the batter into a greased or silicon donut pan. Bake for 12 minutes. They should be slightly springy to the touch.
Remove from the oven and let them cool completely.
Mix the powdered sugar with the extra tablespoon of milk until you have a smooth, slightly runny glaze. Dip one side of each donut into the glaze to coat and then sit on a wire rack over a plate (to catch any drips).
The glaze will harden and become less transparent. You can put them in the fridge to hasten the process.
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