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Chocolate-coconut cake donuts

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • For the donuts:
  • Non-stick cooking spray or coconut oil, or butter, for greasing donut pan
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt more!
  • 1/2 cup coconut milk
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 3 tablespoons coconut oil melted if solid
  • 1 teaspoon vanilla extract

Equipment

  • 1 kitchenaid mixer
  • 1 9x9 pan I only have an 8x8

Method
 

  1. Heat oven to 325° F and grease the donut pan.
  2. Set a sieve over a large bowl and add the flour, cocoa powder, baking soda, and salt (I always sift when using cocoa powder).
  3. Sift, then fold together for even distribution.
  4. In a smaller bowl, whisk the coconut milk, sugar, egg, coconut oil, and vanilla until smooth.
  5. Add the wet ingredients to the flour mixture and mix with a whisk or wooden spoon until everything is blended. The batter will be thick.
  6. Spoon batter into a piping bag (or into a large resealable plastic bag with the corner cut off) and pipe into the greased doughnut pan, making sure to not overfill.
  7. Bake for 13 minutes, until a tester comes out clean.
  8. Cool the doughnuts in the pan for 3 minutes, and then carefully turn the doughnuts onto a rack to finish cooling.
  9. Once the donuts are completely cooled, make a glaze. This recipe originally called for a confectioners sugar type, I made a chocolate one.
  10. Place a rack over a piece of parchment to catch any drips.
  11. Dip the cooled donuts into the glaze and allow excess to drip back into the bowl.