Chocolate Kissed Red Wine Donuts

Happy Valentine’s Day!

If everything goes according to plan, The Frozen Moose yogurt store should be open today (keep your fingers crossed for me!). I wrote this quick post ahead of time in anticipation that I wouldn’t have time to sleep or breathe anything but frozen yogurt but I still wanted to share a festive post. I couldn’t stay away from you all!

Chocolate + Wine sounds romantic, doesn’t it? Continuing on with my love for donut pan, I was set on coming up with a recipe that used wine and chocolate for Valentines’ day. I am not a wine drinker myself but I sure enjoyed this combination in these cake donuts. I tried multiple batches of these vegan donuts for Fork and Beans Valentine’s Day bake-off with many failures (ie. coming out completely flat and gummy).

Although they aren’t perfect, these donuts are moist, chocolately and easy to pull together. They could be a little bit lighter in texture and height (maybe add an egg or use egg replacer for vegan?) but I still enjoyed them very much…what’s not to like when something is covered in chocolate?

Cuisine: Asian

Courses: Main Course

Description

Happy Valentine's Day!If everything goes according to plan, The Frozen Moose yogurt store should be open today (keep your fingers crossed for me!). I wrote this quick post ahead of time in anticipation that I wouldn't have time to sleep or breathe anything but frozen yogurt but I still wanted to share a festive post. I couldn't stay away from you all!

Ingredients

For donuts

1/4 cup oat flour (millet, brown rice or sorghum could be subbed)
1/4 cup buckwheat flour (millet, brown rice, or sorghum could be subbed)
1/4 cup flax meal
1 Tbsp coconut flour (or could use 2 more Tbsp of oat or buckwheat flour)
3 tbsp 3-4 cacao or cocoa powder
2 tsp baking powder
1/4 tsp salt
1/3 cup coconut palm sugar or sucanat
1/4 cup Earth balance, or refined coconut oil (no coconut taste)
1 1/2 tsp pure vanilla extract
1/2 cup red wine
1/4 cup non-dairy milk (room temperature)

For chocolate glaze

1/2 cup dairy-free dark chocolate bar, chopped or chocolate chips (I used Endangered Species 72% bar)
2 tsp refined coconut oil (no taste)
Optional toppings
chocolate shavings or cacao nibs
2 Tbsp fruit-sweetened strawberry or raspberry preserves (mixed with 1/2 Tbsp powdered sucanat and slightly thinned with 1 tsp of red wine, only add this prior to serving)

Instructions

1
- Preheat oven to 350F. Grease donut pan and set aside.
- Add all dry ingredients (flours through sugar) into a medium mixing and stir to combine. Add wet ingredients (earth balance/oil through wine) bowl and stir together gently.
- Spoon batter into prepared donut pan and smooth with spatula or press down gently. Bake donuts at 350 F for about 15-16 minutes (should be moist but also cooked through).
- Let cool in pan for at least 5 minutes before gently removing.
- To prepare glaze, add chocolate and oil/shortening in a double broiler, stir often until chocolate is melted. Carefully dip tops of donuts into the melted chocolate, sprinkle/drizzle with other toppings if desired and enjoy!