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Donuts with White Chocolate Frosting

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by Nathalie
Step by step recipe - 30 Min
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0
May 7, 2018

“Donut worry Be happy”

I’ve already been trying for a while to bake the perfect donuts and I finally made it! It took me several failed attempts but it was so worth it. These donuts with white chocolate frosting are everything I wanted in a donut. Super easy to make, vegan, glutenfree and histaminefree, fluffy, sweet, delicious and pretty. So so happy that I can finally share this with you!

For the glaze I decided to go for a simple white chocolate glaze and covered them with several toppings. I tried a variety of cinnamon, pistachios and shredded coconut and I honestly can’t tell you which one is the best. I tried each flavour several times but they are all just so so good. I have an idea, you try them and share with me which one is your personal favourite. You can let me know in a comment below of tag in your creation on Instagram with @nathaliescuisine and use #nathaliescuisine and I will repost my favourites!

xx

Nathalie

Serves 9 donuts
Cooks in 30 Minutes
Difficulty Easy

INGREDIENTS

Donuts:
70 g coconut sugar
1 tsp vanilla, grounded
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
130 g rice flour
40 g starch (tapioca or potato)
2 tbsp psyllium husk/flaxseeds, grounded
140 ml coconut milk
80 ml maple syrup
3 tbsp coconut oil, melted
Glaze:
80 g white vegan chocolate
2 tbsp coconut oil
Toppings:
Cinnamon
Pistachios, crushed
coconut, shredded

Method:

Preheat the oven to 180°C. Place all the ingredients for the donuts into a large bowl and mix well. Distribute the dough evenly into silicon donut moles. Bake for 15 minutes and let it cool completely. In the meantime break the white chocolate into large pieces and place it into a glass bowl with the coconut oil. Heat up water in a small pot and lower the temperature once it's cooking. Place the glass bowl into the water and melt the chocolate while stirring through the chocolate the whole time. Dunk the cooled off donuts into the glaze and into one of the toppings and let it dry on a baking tray. Store in the fridge up to 5 days.

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