Ingredients
Assorted nuts, for garnish
1/2 cup matcha icing, made with 2 teaspoon matcha powder mixed with 1/2 cup (120 gram) melted white chocolate and 1 tablespoon melted coconut oil
1 cup (240 gram) dark chocolate (more than 75% cocoa), melted
1 cup (240 gram) vegan white chocolate, melted
3 tablespoons coconut oil, melted
1 tablespoon ground flaxseed mixed with 3 tablespoon water
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 1/2 teaspoon baking powder
1/2 cup (100 gram) coconut sugar
1 cup (125 gram) all purpose flour or spelt flour
1 teaspoon apple cider vinegar
1/2 cup (120 ml) almond milk or coconut milk
Step by step
Preheat the oven to 350°F.
Put the almond (or coconut) milk in a small bowl, and then add the apple cider vinegar. Stir until well combined, and set the mixture aside for 10 minutes to rest. This makes vegan “buttermilk.”
Use your KitchenAid® Stand Mixer to mix the flour, coconut sugar, baking powder, kosher salt, and cinnamon until thoroughly combined.
Add the vanilla extract, flaxseed & water mixture, and melted coconut oil to the vegan “buttermilk” (almond milk and apple cider vinegar mixture). Stir once or twice before pouring it into the dry ingredients. Switch on the Stand Mixer again to mix for another 3 minutes until a soft batter is formed.
Spoon the batter into the KitchenAid® Mini Doughnut Pans.
Bake the doughnuts for 12 minutes or until they are dry and cooked through but not browned.
Pop the doughnuts out of the Mini Doughnut Pans, and let them cool on a rack for at least 30 minutes before decorating.
Once the doughnuts are cooled, dip them into each type of glazing (melted vegan white chocolate, melted dark chocolate and matcha icing). Let the glazing cool slightly before starting the second round of decorating, if desired.