Friday, January 8, 2010

Triple Chocolate Threat!

Move over Krispy Kreme, there's a new donut in town. These vegan Triple Chocolate Donuts will not only knock your socks off, they're healthy and nearly fat free to boot. Now you can indulge in that sinful treat we all enjoy with absolutely no guilt!! To make these donuts you'll need a donut pan, which can be bought relatively cheap, and is totally worth the money you'll spend on it. I mean, what could be more fun than surprising your family with chocolate donuts for breakfast, right?? These tasty breakfast confections are baked, not fried, cholesterol free, and nearly fat free (if you ever find a fat free chocolate chip let me know!!). For an even lower fat donut simply leave off the glaze, and for a completely fat free donut leave out the chocolate chips and eat them sans glaze. But, I say, treat yourself, use the chips, use the glaze, and enjoy.

Triple Chocolate Donuts

1 1/2 cups Whole Wheat Pastry Flour

1/3 cup unsweetened baking cocoa

1 tsp. baking powder

1/8 tsp salt

2/3 cup raw sugar

2/3 cup chocolate chips

2 flax "eggs" **

1/2 cup + 3 Tbs Fat Free soy milk

3 Tbs applesauce

1 recipe Chocolate Glaze (recipe follows)

Preheat oven to 350. Spray donut pan with cooking spray and set aside. Prepare flax "eggs"** and set aside. In a large bowl combine dry ingredients through chocolate chips stirring to combine well (sifting flour and cocoa if clumpy). Add applesauce to soy milk. Add soy milk mixture and flax "eggs" to dry ingredients and stir until just combined. Fill donut molds 2/3 full and bake in preheated oven for 11 minutes (or until toothpick inserted in donut comes out clean). In the meantime, prepare the Chocolate Glaze. Remove donuts from oven, cool in pan until they are cool enough for you to handle. Once cool enough for you to handle, remove to a cooling rack and cool completely. Re-spray pan and prepare second batch as directed above, filling molds 2/3 full. Spread glaze over donuts with a spoon and serve. Yields 12 donuts.

Chocolate Glaze

1/2 cup chocolate chips

3 Tbs fat free soy milk

In a small saucepan combine chocolate chips and soy milk, gently heat over low heat stirring constantly until chocolate has melted. Remove from heat and allow to cool to room temperature before using.

** To make flax "eggs" combine 1 heaping Tbs of ground flax seeds with 1/4 cup warm water and blend until frothy for each "egg". You can purchase flax seeds already ground and keep them in the freezer, or grind them yourself using a spice grinder, a coffee grinder or a blender. Making flax "eggs" can be done by hand beating the flax and water together with a whisk. I've found the easiest and most efficient way to do this is by combining the two and blending with an immersion blender.

If you've bought a donut pan you might as well go ahead and try these Pumpkin-Chocolate Chip donuts as well.


  1. Those look an sound amazing! I'll be on the look out for a donut pan.

  2. Oh my Lord, I have most of these ingredients already, just need a donut pan -- I have a gift card to Target...hmm...thanks for the recipe!

  3. Aaaaaaaaaaaah it is too early in the day for so much drooling!

    A work of art, indeed, and people, DO TRY the pumpkin-chocolate chip doughnuts! They are heavenly and moist and good for you, like these guys :D