These donuts were a true trial and error situation. On Friday I made two batches, the first one was way too watery and the batter ended up bubbling all over the doughnut pan, creating a mess and half, while also giving me little hope for trying again. On the second try, I made the batter way too sweet, but a little thicker than the first try, so I still has hope for that batch. Again, after ten minutes in the oven, I expectantly pulled open the oven door, peeked in, and found that…they had risen and fallen into an ugly mass of overblown doughnut batter. Dang it. At this point, I had to leave for the day and wouldn’t be able to try out another attempt until Sunday, which ended up being for the best. I guess I just needed to let the recipe roll around in my head a bit and work out the kinks, because on the third try I finally had success! The key was making sure the batter was dense enough to make for a solid doughnut, while still maintaining the spice mixture I had envisioned for this recipe.
If you don’t love ginger, I would forgo the chopped crystallized ginger on top, but I think it adds just a little extra crunch and sweetness. I was lucky enough that my fiance happened to pick some up for me while I was gone over the weekend, so it ended up being a pretty and perfect addition to top these doughnuts. If you haven’t yet invested in a donut pan, I’m sure the batter can easily be used for muffins too.
Ginger and cinnamon add a perfect amount of spice to these healthy vegan chocolate doughnuts!
- For the doughnuts:
- 1 banana
- 1 cup granulated sugar
- 1 cup all-purpose flour (affiliate link)
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 tablespoon cinnamon
- 1 teaspoon dried ginger
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1-2 tablespoons water
- For the glaze:
- 1 cup chocolate chips or chocolate bar (chopped)
- 2 tablespoon non dairy milk
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- Preheat oven to 350 degrees F. Grease a doughnut pan and set aside.
- In a large bowl with a hand mixer, blend together the banana and granulated sugar, until fairly smooth. Add the flour, cocoa powder, baking soda, salt, cinnamon, ginger, apple cider vinegar, vanilla extract and water. Blend together until batter is smooth. Spoon batter into the wells of the doughnut pan, distributing the batter evenly. Bake for 10-13 minutes, or until doughnuts spring bake lightly when touched.
- To make the glaze: Melt together the chocolate and non dairy milk in a small bowl in the microwave until smooth (1 minute or so). Stir in cinnamon and ginger. Dip doughnuts into glaze to coat.