Baked Vegan Dark Chocolate Doughnuts

These are BY FAR the BEST doughnuts we've EVER made!

In the past I've found baked doughnuts to be pretty lackluster plus they only tasted good if you ate them right away. Not with these babies!! These doughnuts are dynamite.

The chocolate flavour is excellent and the texture is truly like that of a cake doughnut. They've got some substance to them, they aren't all airy fairy. You'd never guess these are virtually harmless.

If you've ever had a chocolate glazed doughnut from Tim Hortons then you can expect these doughnuts to taste like that except without the icky, oily after taste. The glaze on these doughnuts isn't too heavy either. It adds the perfect amount of sweetness. 

With Valentine's Day not too far away we couldn't help but bring out all the seasonal sprinkles and non-pareils. Valentine's Day always makes for a cute backdrop.

Vegan Chocolate Baked Doughnuts

Ingredients
3/4 cup AP Flour
1/4 cup dark cocoa powder
1/2 cup evaporated cane juice (organic pure cane sugar)
1 tsp baking powder
1/2 cup vanilla soy yogurt
3 tbsp vegetable oil
1 tbsp apple cider vinegar
3 tbsp Silk dark chocolate almond milk
2 tbsp water

Vanilla Glaze
1 cup confectioner's sugar
1 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp non-dairy milk

Directions 
For the doughnuts:
Preheat oven to 375F. Grease the doughnut pan (or mini muffin tin).
Combine all the dry ingredients in a large bowl (including the sugar).
In a smaller bowl, combine the wet ingredients until smooth.
Pour the wet into the dry ingredients and mix until incorporated but do not overmix.
Spoon the batter into the doughnut pan. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Remove from the oven and pan and allow to cool on cooling rack.

For the glaze:
Mix all ingredients in a shallow bowl. Dip the doughnuts into the glaze and return to the cooling rack so that the excess drips off.
Decorate accordingly.