Rich, earthy, chocolatey goodness in doughnut form. Whats not to love?
Chocolate beetroot doughnuts
By Alexander Willow-Harvey
Serves 6 | Prep 20 mins | Cook 15 mins |
- 90g (3/4 cup) plain white flour
- 30g (1/4 cup) cocoa powder
- 1 Tbsp cornflour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch o’ salt
- 1 Tbsp ground flaxseed
- 118ml (1/2 cup) almond milk
- 113g (1/3 cup) golden unrefined caster sugar
- 1 tsp cider vinegar
- 3 Tbsp rapeseed oil
- 1/2 tsp vanilla extract
- 75g (1/2 cup) loosely packed grated beetroot
For the glaze:
- 2-3 Tbsp beetroot juice
- 125g (1 cup) sifted icing sugar
- Chocolate chips to decorate
- Preheat the oven to 180c/360f and grease a 6 hole doughnut pan and set aside.
- Sift together the flour, cocoa, cornflour, baking soda, baking powder and salt into a mixing bowl.
- In a separate mixing bowl whisk together the flaxseed, almond milk, sugar, vinegar, oil and vanilla.
- Make a well in the dry ingredients and add in the wet ingredients, partially mix, and then fold in the grated beetroot.
- Either scoop the batter into a piping bag and pipe it into doughnut pan, or carefully spoon into the pan.
- Bake for about 8-10 minutes until a skewer inserted into one of the doughnuts comes out clean.
- Cool for about 5 minutes in the pan before carefully removing and placing on a wire cooling rack to cool completely.
- Once fully cooled whisk the beetroot juice and icing sugar together and spoon a little over the top of each doughnut, sprinkle with chocolate chips and allow the icing to set.