Makes: approx. 12
Prep time: 10–12 minutes
Bake time: 15–18 minutes
Cooling time: 30 minutes
What you’ll need:
- Donut baking tin
- Fan oven
- Mixing bowl
- Whisk
- Piping bag (optional)
- Kitchen scale
- Grater
Ingredients:
- 2 tbsp La Vida Vegan hazelnut chocolate spread
- 200 g plain flour
- 50 g coconut blossom sugar
- 200 ml unsweetened soy milk
- 1½ ripe bananas (approx. 150 g) or 50 g unsweetened apple purée (100% fruit)
- 30 ml (approx. 27 g) melted coconut oil
- 2 tbsp coconut oil (for greasing)
- 2 tsp baking powder
- ¼ tsp salt
Topping:
- 2 tbsp La Vida Vegan hazelnut chocolate spread
- Hazelnut brittle
The instructions:
- Preheat the oven to 200 °C (fan).
- Grease the donut tin with 1 tsp of melted coconut oil (optional).
- In a bowl, mix together the flour, baking powder, salt and coconut blossom sugar.
- Mash the banana. If using apple purée, add it later with the wet ingredients.
- Combine the soy milk, mashed banana or apple purée, melted coconut oil and La Vida Vegan spread. Stir until smooth.
- Add the wet mixture to the dry ingredients and mix into a smooth batter.
- Transfer the batter into a piping bag and snip off a small corner.
- Pipe the batter evenly into the donut tin.
- Tap the tin gently on the counter to release any air bubbles.
- Bake for 15–18 minutes, until cooked through and golden brown.
- Let the donuts cool completely before removing from the tin.
- Gently melt the La Vida Vegan spread in the microwave or over a bain-marie.
- Dip the tops of the donuts into the melted spread.
- Sprinkle with hazelnut brittle and allow to set fully.
Tip:
Using a piping bag helps fill the tin neatly – no mess, just perfectly shaped donuts.
Enjoy – perfect with coffee, at brunch, or simply as a sweet treat anytime! 🍩
