Vegan Pumpkin Spice Donuts w/ Cacao Icing (Gluten-Free)
The dough took a little trial and error – it can’t be overmixed or otherwise the donuts get “gummy”, so bear that in mind. The cacao icing is what really makes these donuts stand out. It is smooth, chocolatey and lightly sweet from the rice malt syrup, which itself is recommended as the best refined sugar substitute around. Amazing taste-wise, sugar-free-wise and of course allergy-wise. Makes about 16 medium donuts.
For the Pumpkin Donuts – dry ingredients:
2 cups plain gluten-free flour
1½ teaspoons baking powder
For the Pumpkin Donuts – wet ingredients:
¾ cup pumpkin puree (or canned pumpkin)
1 teaspoon vanilla extract
½ cup unsweetened applesauce
4 tsp extra virgin coconut oil (in solid form)
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Grease donut pan with a little coconut oil.
To prepare the Pumpkin Spice Donuts:
In a large bowl mix together all dry ingredients.
In another bowl mix wet ingredients until well combined.
Pour wet ingredients into the dry ingredients and fold through, but just until the ingredients are incorporated, Do not overmix.
Pipe or spoon batter into donut pan and spread around to leave the middle (hole) exposed.
Bake in a pre-heated oven for about 7-8 minutes, then flip the donuts and bake for a further 5 minutes or until golden. Remove from oven and cool on a wire rack.
Repeat the process with any remaining batter.
To prepare the Cacao Icing:
In a bowl mix together rice malt syrup and cacao until it is smooth and has no lumps.
Add unmelted coconut oil and mix again until the icing is smooth.
Dip each cooled donut into the icing and place on a wire rack to drip dry.
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