EASTER EGG DOUGHNUT NESTS- easy vegan, gluten-free decorated chocolate cake doughnuts

Before this Easter weekend officially draws to a close, I want to share the recipe for our homemade Easter treat this year. For the record, we ate several treats that were not homemade and definitely not what you could consider “wholesome”, but these particular doughnuts (or donuts, if you prefer) can absolutely be made as such. The recipe is easy too. All it takes is a few pantry/kitchen staples, a silicone doughnut mold (mine cost around $2) and around 7 minutes of bake time. Not bad when the results are not only delicious, but festively charming too.

We had a quiet Easter, with our little Ollie back safely at home, in good spirits and recovering perfectly well (with the aid of medication). To say I have felt emotionally hungover from recent events in my personal life, compounded with seemingly relentless concerns arising from current uncertainties in the world, is an understatement. But here we are, at the end of what was a peaceful, enjoyable, and thankfully uneventful long weekend, the highlight of which was cuddles*.

I hope you had a wonderful weekend, whether or not you celebrate Easter.

♥ Marisa

*These doughnuts also make the list.

EASTER EGG DOUGHNUT NESTS

Vegan, gluten-free with oil-free & refined sugar-free options
Makes around 10 doughnuts

INGREDIENTS

180 ml (3/4 cup) nut milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
25 g (1/4 cup) pure unsweetened cocoa powder
100 g (3/4 cups + 1 tbsp) buckwheat flour
80 g (3/4 cups + 1 tbsp) almond flour
2 tbsp cornstarch or arrowroot powder
2 tsp baking powder
A pinch of salt
35–50 g (1/4–1/3 cup) coconut sugar or organic sugar
120 g (1/2 cup) mashed ripe banana, packed and levelled
30 ml (2 tbsp) coconut oil, melted (or 2 tbsp extra mashed banana)

TO DECORATE

Around 100g vegan, gf white chocolate, melted (optional)
80 ml (1/3 cup) coconut flakes
Around 10 small Easter eggs

DIRECTIONS

Preheat the oven to 200°C, fan (395°F). If using a silicone baking form, no greasing is required. If using a doughnut pan, prepare it by lightly greasing with a little melted coconut oil or olive oil.

In a small bowl, combine the milk, vinegar and vanilla.

Into a large bowl, sift together the cocoa powder, buckwheat and almond flour, cornstarch, baking powder and salt. Add the coconut sugar and whisk together.

Add the milk mixture, banana and oil (or extra mashed banana) to the dry mix and fold in until just combined. If using arrowroot powder instead of cornstarch, allow the mix to sit for 15 minutes to give the arrowroot time to hydrate.

Fill each doughnut cup almost to capacity, but not quite. Bake for 7 to 9 minutes or until the doughnut tops spring back when touched. Allow the doughnuts to cool for 5 minutes before removing from the pan. Carefully ease them out to prevent cracking. Transfer the doughnuts to a wire cooling rack to cool completely before frosting.

If using chocolate, dip the cooled doughnuts into melted vegan white chocolate (can be refined sugar-free), then sprinkle over some coconut flakes and allow to set. If not using chocolate, simply sprinkle over the coconut flakes.

Place an Easter egg in each doughnut hole to finish.

*To make these doughnuts oil-free, use a silicone baking mold and 2 extra tablespoons of mashed banana in place of the coconut oil.