I have a confession to make. When I was choosing this group of ingredients, I chose walnuts because I thought of this idea. A little like I cheated, I know.
But I think you’ll forgive me when you taste these donuts.
The funny thing is that I was sure this was a recipe failure. I usually know my donuts are done when they spring back when touched. That never happened and I was sure they were going to flop. I was shocked to see how pretty they looked when removed from the pan.
Then I tried to create donut holes with the extra batter and they didn’t stay in a ball shape. They look like cookies. Frosted donut cookies are darn good. And convenient. And a little dangerous as they are fun to eat in one bite.
I could get used to this kind of danger!
These were so good I forgot to top mine with walnuts until they were already photographed and taste-tested. They don’t need extra walnut toppings, but it would be good!
How do I know you’ll like these? Kirk said these are my best donuts yet. That’s a serious statement when you think about the other options: maple bacon donuts, peanut butter & jelly-filled donuts, pumpkin spice with creamy cranberry frosting, and coconut dusted pistachio donuts.
A bold statement. But I think I agree with him.
German Chocolate Donuts & Donut Bites
Keywords: bake bread breakfast brunch dessert gluten-free vegan vegetarian chocolate coconut
Ingredients (20 donuts or 32 bites)
- 1 cup walnut flour (made from walnuts, see instructions)
- 1 cup coconut flour
- 1 cup sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 5 tablespoons unsweetened cocoa
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut spread (I used Earth Balance)
- 1/2 teaspoon almond extract
- 1/2 teaspoon coconut extract
- 1 cup caramel syrup (I used Torani)
- 1 tablespoon chocolate chips (non-dairy)
- 1 tablespoon brown sugar
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon salt
- toppings: sweetened coconut flakes, cocoa nibs, and/or diced walnuts
Pre-heat oven to 350 degrees.
Combine almond milk and apple cider vinegar in a bowl and set aside.
To make walnut flour, process walnuts in food processor until a fine powder is formed. Combine with all dry ingredients (flours through cocoa) in a bowl.
Mix together almond milk mixture and remaining wet ingredients. Pour over dry mixture and stir until fully combined with a spatula.
To make regular-sized donuts
Coat donut pan well with cooking spray. Transfer batter to donut pan using small spoon or tablespoon – stopping below the top of the center piece. This will ensure that your donut still has a hole after baking.
Place pan in oven and bake for 16-20 minutes, or until edges are lightly browned. Unlike my other donuts, these will not spring back when lightly touched – they will set up more fully after removed from the oven.
Allow donuts to cook completely, then use butter knife to loosen the donut edges from the pan and transfer to wire rack or plate.
To make donut bites
Coat baking sheet with cooking spray.
Using a kitchen tablespoon (utensil is fine, don’t need to use a measuring spoon), scoop a heaping tablespoon at a time and roll with hands into a ball. Place about 2 inches apart on a baking sheet – about 16 bites per sheet.
Place pan in oven and bake for 14-18 minutes or until edges are lightly browned. These will not spring back when lightly touched – they will set up more fully after removed from the oven.
To prepare frosting
Heat syrup over medium heat on stove in a small pot. When simmering, add xanthan gum and stir until sauce thickens. Add brown sugar and salt and stir until dissolved. Add chocolate chips and continue to stir until melted and combined. Remove from heat.
To finish full-size donuts or bites
Holding the bottom half, dip the half into the frosting and rest on plate. Sprinkle with coconut, cocoa nibs, and or walnuts. Serve with a glass of almond milk!
We also ate these donuts before our half marathon race on Sunday morning. We didn’t have our normal breakfast choices available, but surprisingly they sat well for both of us!
Not that either of us “raced” this race, but I was pleased that they doubled as running fuel. I’m not sure it’s something I would recommend, however.
I recommend enjoying these on a leisurely morning with a big glass of almond milk or a cup of coffee. Or both!
And now it’s time to see what creative creations you have come up with this week. Ready, set, share!
Questions for you:
- What was the best thing you ate for breakfast this weekend?
- Have you bought a donut pan yet?!