This past weekend, I did something that I’d promised myself I’d never do again. I baked an untested recipe for an event. Worse yet, I started baking it just 2 hours before it had to arrive at said event… My only defence is desperation.
You see, Karmavore was participating in the World Wide Vegan Bake Sale, all proceeds going to C.A.R.E.S. Eager to help, I volunteered to be one of their bakers… My goodies were all planned out (well in advance), Peanut Butter Fudge, Irish Cream Blondies, Blueberry Muffins, and Pumpkin Bread. Except something went wrong with the Pumpkin Bread (I think I doubled the sugar). This left me 1 promised item short. I needed a baked good and I needed it fast!… That’s when I came up with the idea to modify my Apple Donut recipe and make it chocolate…. I got lucky, the donuts turned out pretty good and it all worked out in the end.
And on that note…
I solemnly swear to NEVER bake an untested recipe for an event again
1 3/4 cups All-Purpose Flour
1/4 cup Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Brown Sugar
3/4 cup Non-Dairy Milk
3/4 cup Applesuce
1/4 cup Canola Oil
Preheat oven to 350°F and lightly grease donut pans.
Stir together the flour, cocoa, baking soda, and salt. Set aside.
Blend together the sugar, milk, applesauce, and oil, until thoroughly combined. Add to the dry ingredients and blend until just combined.
Fill each donut well 3/4 full. Bake for 6 – 10 minutes, until donuts spring back when lightly pressed. Allow to cool in pan for 5 minutes before transferring to rack.
When completely cool, dip tops of donuts into chocolate sauce (recipe below) and place in refrigerator to set.
Makes 12 donuts
(from Vegan Cupcakes Take Over The World, by Isa Chandra Moskowitz & Terry Hope Romero)
6 tbsp Non-Dairy Milk
2/3 cup Semisweet Chocolate Chips
Warm milk, over medium heat, until it’s just about to simmer.
Remove from heat and add chocolate chips. Stir until chocolate has melted and everything is thoroughly combined.