Denise Christine Fuchs
Instagram: @therainboweatery | therainboweatery.com
1 1⁄2 cups white spelt flour (you can sub 1-to-1 gluten-free flour)
1⁄2 cup almond flour
1⁄3 cup cocoa powder
1⁄2 cup coconut sugar
2 tsp baking powder
1 tsp gingerbread spice
1 tsp organic orange peel
Pinch of salt
1⁄4 cup freshly-squeezed orange juice
1 cup oat milk
1⁄2 cup vegan dark chocolate
3⁄4 cup sifted powdered sugar
1 tbsp agave syrup
2 tbsp oat milk
Preheat oven to 356°F and lightly grease two small donut pans with coconut oil.
Mix dry ingredients in a large bowl.
Add liquids and stir until you get a smooth batter.
Fill the batter into the donut pan. Each well should be about 3⁄4 full.
Bake for 12-15 minutes, or until a toothpick comes out clean. Then remove from the oven and let cool.
Melt chocolate over boiling water, add sifted sugar, agave syrup and oat milk.
Stir until everything is well combined.
Dip the donuts into the chocolate icing and let sit to harden for at least 10 minutes.