Double Chocolate Cake Donuts

Double Chocolate Cake Donuts

Double Chocolate Cake Donuts



Vegan, Nut Free

Yield: 12-15 donuts

Time: 30 minutes

  • 00 ● 1 c. All-purpose flour
  • 00 ● ¼ c. Sugar
  • 00 ● 1 tsp. Baking powder
  • 00 ● ½ tsp. Baking soda
  • 00 ● ¼ tsp. Salt
  • 00 ● ⅔ c. Non-dairy milk
  • 00 ● 2 Tbsp. Vegetable oil
  • 00 ● 1 tsp. Vanilla
  • 00 ● ½ tsp. Espresso powder (optional
  • 00 ● 6 Tbsp. Lekkco
  • 00 ● 2 Tbsp. Non-dairy milk
  • 00 ● ¼ tsp. Vanilla
  • 00 ● 1 c. Powdered sugar
  • 00 More Lekkco for decorating
  • 00 Preheat the oven to 375F and generously grease a 12-count donut silicone pan. Set aside.
  • 01 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  • 02 Whisk together the milk, oil, vanilla, and espresso powder then whisk that into the dry ingredients until smooth.
  • 03 In a small bowl, add the Lekkco and about ½ cup of the batter and whisk that together until smooth. Add that mixture to the rest of the batter and gently whisk until smooth, do not excessively mix.
  • 04 Pour the batter into a piping or plastic bag then pipe the batter into the donut pans, filling just under the rim
  • 05 Bake the donuts for 12 minutes or until a toothpick poked through comes out clean.
  • 06 While those bake, make the glaze by heating the milk and vanilla in the microwave for 20-30 seconds. Sift the powdered sugar into the milk and whisk until smooth. Set aside.
  • 07 Once the donuts have cooled enough to handle, gently pull out of the silicone pan. Dip into the glaze and let dry. Top with more Lekkco, serve and enjoy!

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