Chocolate beetroot cake doughnuts- Virtual vegan potluck NOV 2013

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Another VVP is going down today, exciting eh? For this Virtual Vegan Potluck I have decided to share my recent obsession with you, cake doughnuts! I recently brought a cake doughnut pan and have been baking cake doughnuts like crazy. All kinds, like seriously, I have cake doughnut fever! They are like cupcakes, only cuter! The moment I saw the featured ingredient for the VVP was beets , I knew what had to be done. Chocolate. Beet. Cake. Doughnuts. Rich, earthy, chocolatey goodness in doughnut form. Whats not to love?
chocolate beetroot cake doughnuts vegan
Ingredients:

3/4 cup plain white flour
1/4 cup cocoa powder
1 tbsp cornflour
1 tsp baking powder
1/2 tsp baking soda
pinch o’ salt

1 tbsp ground flaxseed
1/2 cup almond milk
1/3 cup golden unrefined caster sugar
1 tsp cider vinegar
3 tbsp rapeseed oil
1/2 tsp vanilla extract

1/2 cup loosely packed grated beetroot

For the glaze:
2-3 tbsp beetroot juice
1 cup sifted icing sugar

a handful of vegan choc chips for decorating

chocolate beetroot cake doughnuts 6
Method:

Preheat the oven to 180c/360f and grease a 6 hole doughnut pan and set aside. Sift together the flour, cocoa, cornflour, baking soda, baking powder and salt into a mixing bowl. In a separate mixing bowl whisk together the flaxseed, almond milk, sugar, vinegar, oil and vanilla. Make a well in the dry ingredients and add in the wet ingredients, partially mix, and then fold in the grated beetroot. Either scoop the batter into a piping bag and pipe it into doughnut pan, or carefully spoon into the pan. Bake for about 8-10 minutes until a skewer inserted into one of the doughnuts comes out clean. Cool for about 5 minutes in the pan before carefully removing and placing on a wire cooling rack to cool completely. Once fully cooled whisk the beetroot juice and icing sugar together and spoon a little over the top of each doughnut, sprinkle with chocolate chips and allow the icing to set.

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44 thoughts on “Chocolate beetroot cake doughnuts- Virtual vegan potluck NOV 2013

  1. Hey girl, just wanted to let you know that I included your lovely doughnut recipe in the list of my favorites from this VVP! The post is here, if you want to see it: http://wp.me/p3LYmB-b5

    Thank you for your recipe!
    -Alina from Vegan Runner Eats

  2. That doughnut cake looks absolutely yum! The only doughnuts I’ve ever made were oven baked but mine was a yeast kind, tasted more like bread, I’m guessing these will be like very dense and crumbly doughnuts? Will need to try the whole beetroot thing soon! I guess you’re as addicted to beetroot as poppy from Poppy Patisserie is!
    -IZ

  3. I have been hearing about these for a week and am just now getting to the dessert portion of the potluck. I guess I’m just a slow eater. I refrained from jumping ahead. 🙂 Triple yum for these. I love using beets to add color to desserts. And these are gorgeous. I’m sure I’ve said it before, but you’re absolutely amazing.

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