What is there to say?! You can see the picture. Good morning, chocolate!
The level of sweetness in this donut will depend on how many chocolate chips you add in. Of course, cocoa powder isn’t exactly sweet, it’s more bitter than sweet. And even though there is a little added sugar in this recipe, it doesn’t take the sweetness over the top. Which in my book is a-ok.
Using cacao powder vs cocoa powder is even better! Cocoa powder is raw cacao powder but roasted at high temperatures which reduces the enzyme content and it loses some nutritional value. The taste is pretty similar so why not add the nutrition and antioxidant power of cacao?!
3/4 cup brown rice flour
1/3 cup cocoa or cacao powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened applesauce
1/3 cup coconut palm sugar
1 teaspoon vanilla
2-4 tbsp chocolate cashew or almond milk
1/2 cup dairy free chocolate chips, melted
handful of dairy free chocolate chips
- Preheat the oven to 400°F.
- Grease donut pan with coconut oil. Set aside.
- In a small bowl, combine the flour, cocoa/cacao powder, baking powder and baking soda.
- In another bowl, combine the applesauce, sugar, vanilla and melted chocolate.
- Pour the wet ingredients over the dry ingredients and stir until just combined. Add a splash of chocolate milk if batter is too dry.
- Fold in the chocolate chips.
- Spoon the batter into the donut pan.
- Bake for 10-12 minutes.