Last night I went to a very special event #razzforlife a Charity Fund raiser for Cancer UK hosted by the very lovely Fiona Longmuir (theescapologistsdaughter) which I had the pleasure of supplying the sweet treats for!! If you attended the #razzforlife party last night you are now most possibly a firm friend, nursing a little hangover and after tucking into your goodie bag have now followed this link for a Chocolate Doughnut recipe made with you in mind! ( I have a feeling that we may have kicked some Cancer butt last night too with all our fund raising and positive vibes!!)
These Chocolate doughnuts are light and fluffy goodness packed full of antioxidant rich and nutritious loveliness. Saying F**K CANCER with every bite!
Ingredients – Make 16 mini Doughnuts
120g Ground Almond flour
120g Cacao or Cocoa
2 eggs or egg replacer
2 tbsp Apple Sauce
2 tbsp Oilve oil or Coconut oil
Just under half tsp Baking Powder
Just under half tsp Bicarbonate of Soda
4 Tbsp of Maple Syrup (or quality honey)
1 tsp of stevia or natvia (or another tablespoon of Liquid sweetener i.e Maple syrup)
1 tsp Vanilla Essence
Method – Preheat oven to 175.c
0 – Grease a mini Doughnut pan or turn on your mini doughnut oven
1 – In a mixing bowl chuck in all dry ingredients.
2 – Chuck in wet ingredients (a part from the eggs) to your bowl of dry and stir as you go, slowly.
3 – Whisk your eggs in a small bowl and then add to your batter.
BAKING TIP!! Don’t leave your batter after making it. Get it straight into your tin as the magic of the bicarb and baking powder is getting to work by adding air to your batter help it rise.
4 – Add your mixture until each doughnut cell is 3/4 (as we want these babies to grow!!)
5 – Bake in the oven for 15 mins or until a skewer comes out clean. If you have an mini doughnut oven they take 6 mins on high. (P.S I hear these doughnut ovens are about £15!!)
6 – Take them out of the oven and give them 5 mins to chill out before turning out on to a cooling wrack.
Mable butter Icing with toasted walnuts and Pecans.
– 1 tbsp Smooth Peanut butter. I use Meridian is it is sugar free, salt free and palm oil free.
– 1 tbsp of Mable Syrup. (you can decide how stiff or liquid like you want your icing by adding more Maple syrup)
– Mix it together in a small bowl. With a knife ice your cooled doughnuts
– Take one handful of nuts and break apart (if you are having a bad day put them in a clear
plastic bag and bash with the back of a wooden spoon.
– In a frying pan – toast your nuts for 3 or so mins over a medium heat.
– Decorate the iced doughnuts with the toasted nuts
– Leave in the fridge for 10 mins to set or just scoff the lot!
The Cake Diaries