Many years ago, I made what I still consider to be the BEST chocolate cake ever (if you are using traditional ingredients, aka: butter, sugar, eggs and white flour) and the surprise ingredient that made it the very BEST ever, was surprisingly beets!

Perhaps one of the least likely ingredients to be on the list for chocolaty goodness, but somehow the earthy flavor along with a little coffee bring the chocolate to new heights and add a richness and depth that would otherwise be missing.

Chocolate Mocha Beet Donuts- Gluten Free and Vegan

So, while I have been working on my perfect gluten free vegan chocolate beet cake recipe, I happened to stumble across my perfect gluten free vegan chocolate beet DONUT recipe instead! These are baked into perfectly moist, tender, rich donuts that are a little more grownup on the palate with their dark chocolate flavor. I also opted to not make them overly sweet- like Pia and the grownups in the house enjoyed them immensely, but Coco said they were too strong- code for not sweet enough. But strong and chocolaty is the way I like them! Chocolate Mocha Beet Donuts- Gluten Free and Vegan

I also added a dark chocolate glaze and of course, because I am a sucker for all thing pretty I added some of the edible flower petals that we have still peeking out in our garden. Some winter rose petals garnish them beautifully and are a romantic reminder that Valentines Day is just around the corner!

Chocolate Mocha Beet Donuts- Gluten Free and Vegan

Dark Chocolate Mocha Beet Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 donuts
 
Ingredients
  • Dark Chocolate Glaze:
  • ½ cup unsweetened coconut cream
  • 2 teaspoons vanilla
  • 6 ounces dark chocolate chips vegan
  • -
  • Chocolate Beet Mocha Doughnuts:
  • 1¼ cup Gluten Free Flour
  • ⅓ cup dark unsweetened cocoa powder
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • pinch of nutmeg
  • ¼ teaspoon xanthum gum
  • ⅓ cup beet puree
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon strong coffee
  • ⅓ cup unsweetened coconut milk
  • edible flowers to garnish
Instructions
  1. Preheat the oven to 350 degrees. Prepare a donut pan with coconut oil spray.
  2. Heat the coconut cream until it is simmering, about 2 minutes. Remove from the heat and dump in the chocolate chips. Whisk until the ganache is smooth and set aside to cool.
  3. In a medium sized mixing bowl, combine the dry ingredients. Add the beet puree, coconut oil, coffee and coconut milk and whisk until you have a thick smooth batter.
  4. Place the batter in a Ziploc bag. Snip the corner from the bag and pipe the batter into the doughnut pan. Bake the doughnuts for 8-10 minutes until just cooked through.
  5. Let the donuts cool slightly before dipping the top into the ganache. While the ganache is still wet, sprinkle with edible flower petals if desired and set aside while the ganache sets up.

 

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Categorized: Baked Goods, Chocolate, Dessert, Recipe Index, Vegan
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Many years ago, I made what I still consider to be the BEST chocolate cake ever (if you are using traditional ingredients, aka: butter, sugar, eggs and white flour) and the surprise ingredient that made it the very BEST ever, was surprisingly beets!

Perhaps one of the least likely ingredients to be on the list for chocolaty goodness, but somehow the earthy flavor along with a little coffee bring the chocolate to new heights and add a richness and depth that would otherwise be missing.

Chocolate Mocha Beet Donuts- Gluten Free and Vegan

So, while I have been working on my perfect gluten free vegan chocolate beet cake recipe, I happened to stumble across my perfect gluten free vegan chocolate beet DONUT recipe instead! These are baked into perfectly moist, tender, rich donuts that are a little more grownup on the palate with their dark chocolate flavor. I also opted to not make them overly sweet- like Pia and the grownups in the house enjoyed them immensely, but Coco said they were too strong- code for not sweet enough. But strong and chocolaty is the way I like them! Chocolate Mocha Beet Donuts- Gluten Free and Vegan

I also added a dark chocolate glaze and of course, because I am a sucker for all thing pretty I added some of the edible flower petals that we have still peeking out in our garden. Some winter rose petals garnish them beautifully and are a romantic reminder that Valentines Day is just around the corner!

Chocolate Mocha Beet Donuts- Gluten Free and Vegan

Dark Chocolate Mocha Beet Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 donuts
 
Ingredients
  • Dark Chocolate Glaze:
  • ½ cup unsweetened coconut cream
  • 2 teaspoons vanilla
  • 6 ounces dark chocolate chips vegan
  • -
  • Chocolate Beet Mocha Doughnuts:
  • 1¼ cup Gluten Free Flour
  • ⅓ cup dark unsweetened cocoa powder
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • pinch of nutmeg
  • ¼ teaspoon xanthum gum
  • ⅓ cup beet puree
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon strong coffee
  • ⅓ cup unsweetened coconut milk
  • edible flowers to garnish
Instructions
  1. Preheat the oven to 350 degrees. Prepare a donut pan with coconut oil spray.
  2. Heat the coconut cream until it is simmering, about 2 minutes. Remove from the heat and dump in the chocolate chips. Whisk until the ganache is smooth and set aside to cool.
  3. In a medium sized mixing bowl, combine the dry ingredients. Add the beet puree, coconut oil, coffee and coconut milk and whisk until you have a thick smooth batter.
  4. Place the batter in a Ziploc bag. Snip the corner from the bag and pipe the batter into the doughnut pan. Bake the doughnuts for 8-10 minutes until just cooked through.
  5. Let the donuts cool slightly before dipping the top into the ganache. While the ganache is still wet, sprinkle with edible flower petals if desired and set aside while the ganache sets up.

 

Recipe by Heather Christo (http://heatherchristo.com)