Let Them Eat Kale

Because Cake Is Sooo 1789

Double Chocoalte Donuts (Vegan, Gluten-Free & Sugar-Free Option)

Whew! What a weekend! I’m finally getting into the swing of my busy schedule, but it often feels like I’m go-go-go all the time. Although I’m wiped out by the end of the week, I know that my energy is being put to use doing exactly what I love. I’m pretty sure there’s nothing better than loving everything you do so much that you want to give it your all. It feels so good!


That said, when Friday night rolls around, nothing sounds better than a rewarding nap after work. Even though I was filled with energy all week long thanks to what I can only imagine was inspiration, I enjoyed my nap this past Friday much more than I thought possible. (Want to know more about the benefits of napping? Check out this infographic here!)

donuts step 1

This Friday, however, things will be a little bit different. Instead of curling up under my blankets for a snooze, I plan to get dressed up in my little black dress and sparkly heels to attend my sorority’s first invite of the semester. In honor of the big day, I decided to bake my invite date a little thank you gift for agreeing to go with me. My Big fixed me up with him, so I actually haven’t met him yet. Hopefully these double chocolate donuts will make the right first impression!


Decadent Double Chocolate Donuts

Vegan, Gluten-Free, Sugar-Free, Low-Fat 

Makes ~10 Donuts



  • 1 cup flour (can use Bob’s Red Mill AP Gluten-Free or your favorite GF mix)
  • 1/2 cup Stevia in the Raw (for baking), NuNaturals Stevia Baking BlendOR organic sucanat
  • 1/4 cup cocoa powder (I recommend Hershey’s Special Dark Chocolate Cocoa Powder)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • dash cinnamon
  • 1/2 cup unsweetened almond milk
  • 1-1/2 tsp apple cider vinegar (or lemon juice)
  • 1 TBS flax seed meal (i.e. ground flax seed)
  • 3 TBS water
  • 3 TBS coconut oil OR Earth Balance, melted
  • 1/2 tsp vanilla extract
  • 1/3 cup chocolate chips (optional)
  • 1 chocolate bar, for frosting
  • sprinkles, for decorating (optional)


  1. Preheat oven to 325*F. Grease a donut pan with cooking spray. (Alternatively, you can use a lined or greased muffin tin, but you will need to increase the cooking time.)
  2. In a large bowl, whisk together flour, Stevia in the Raw, cocoa powder, baking soda, salt, and cinnamon.
  3. In a small bowl, use a fork to vigerously combine almond milk, apple cider vinegar, flax seed meal, water, melted coconut oil, and vanilla extract. Let mixture sit for a few minutes (~3-5) so that the flax seed has time to “gel” with the other ingredients. Note: you may need to heat this mixture either in the microwave or on the stove to ensure that the coconut oil stays liquid (it will solidfy and form clumps if the almond milk mixture is too cool).
  4. Add wet mixture to dry mixture using a whisk to break up any clumps. Add in chocoalte chips, if desired, and stir until just combined.
  5. Evenly distribute the batter in the donut pan, filling each donut cavity about 2/3 of the way full. I recommend using a small ice cream scoop to do this, but you could also pipe the batter into the mold using a plastic baggy with one end cut off.
  6. Bake for 13-15 minutes, or until a toothpick inserted in the donuts comes out clean, and the donuts lightly spring back when touched.
  7. Remove pans from oven and allow donuts to rest for 3 minutes before placing on a cooling rack.
  8. Once donuts are completely cool, melt the chocolate bar. (Note: If your chocoalte is too thick for dipping, add 1/2 tsp of coconut oil to loosen it up.) Dip the tops of each donut in the melted chocolate, swirling it to remove any excess. Decorate with sprinkles, if desired. Place on a cooling rack to allow the chocolate to set.



*As always, you can “un-healthify” and “un-veganize” this recipe to suit your needs. Possible substitutions include: replace GF flour with equal amount of normal all-purpose flour; swap stevia baking blend/sucanat for brown sugar; use dairy milk instead of almond milk; substitute 1 egg for the 1 TBS flax seed meal and 3 TBS water; replace coconut oil/Earth Balance with butter.

*Sprinkles make everything better. If you don’t have sprinkles, feel free to decorate your donuts using shredded coconut (toasted is lovely!) or even chocolate chips if you are a true chocolate die-hard.

*Be resourceful! If you don’t have a donut pan, use a muffin pan and increase the baking time. If you don’t have pretty packaging or a natural way to transport your donuts, repurpose something else. College is all about being creative with what you have, and whether your’re in college or not, being crafty is always in style. To make these donuts ready for Monday Night Deliveries on the Row, I recycled an old mixed fruit container that I got at the store. You never know when you’ll need something!

donuts haven

Have a sweet day,



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