It’s Olympic season.
And I don’t know about you, but watching gymnasts kick some serious vault ass has got to be one of the top three forms of entertainment out there.
I’ve spent all week watching these extraordinary humans move their bodies in ways I know I will never be able to. I am not flexible enough to even touch my toes without bending my knees. And I couldn’t even stay standing on a balance beam, let alone do any fancy moves on it.
Seeing this athleticism every day, you’d think it would inspire me to start taking pilates classes, or at the very least do some yoga in my living room.
But let’s be real. All it really does is make me want a doughnut.
These doughnuts are vegan, but that’s not the reason you should try them. You should try them because they’re moist, chocolatey, easy to make, and they totally hit that doughnut spot.
They’re also not too sweet, which is how I prefer them, but you can roll them completely in powdered sugar if you want them to be sweeter. Everybody wins.
And I call these doughnut holes, but since this batter is too wet to make actual doughnuts, a more appropriate name would be “vegan chocolate fried dough balls”. These guys already look like little turds; I don’t want to go and call them balls too. So let’s just call them doughnut holes.
Even though they’re fried in oil, they aren’t all that unhealthy. The only fat in the batter is provided by coconut oil (yay for good fats) and plain almond milk, while applesauce or pear puree is used in place of eggs. I used pears because I had a few Boston Organic pears that needed eating, but store bought applesauce would work in a pinch (as long as it’s not flavored or sweetened).
But don’t worry, they don’t taste like you should feel good about eating them. They taste naughty, just as any good doughnut should.
Vegan Chocolate Doughnut Holes
By L., inspired by Aran Goyoaga’s cookbook, Small Plates & Sweet Treats
Yields 24-28 doughnut holes
3 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 3/4 cups plain pear puree or apple sauce
1/2 cup sugar
3/4 cup unsweetened non-dairy milk (I used almond milk)
1/4 cup coconut oil
2 teaspoons vanilla extract
In a large mixing bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. If there are clumps, pour it through a sift.
In a medium sauce pan (or microwave-safe bowl), mix together the remaining ingredients and heat until warm. Whisk it well, then pour into the center of the dry ingredients.
Fold everything together until the batter is homogenous. The dough will be a sticky wet blob.
Heat about two inches of vegetable oil in a heavy sauce pan on medium heat, and prepare a tall glass of water and two tablespoons to portion out the dough.
When the oil is hot enough that a sprinkle of water sizzles in the pan, dip both tablespoons into the glass of water and then use them to grab gobs of the dough. The water on the spoons prevents the dough from sticking, so you can use the spoons to somewhat round off the dough before plopping it into the hot oil.
Fry for about a minute and a half on each side. Cut the first doughnut hole in half to make sure your oil is the right temperature to cook the doughnut throughout. If your oil is too hot, the outside will be slightly burnt and the inside will be raw, but if your oil is not hot enough then the doughnut may take too long to cook and will then be dry. Ideally the doughnuts will have a slightly crispy outside and a very moist and chocolatey inside.
Remove doughnuts onto paper towels to drain, then sprinkle with confectioner’s sugar before serving. Serve immediately.