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Preheat oven to 350 degrees. In a large mixing bowl, sift together the flour, cocoa powder, baking powder and baking soda. Then add the sugars, espresso powder and salt. Whisk just to combine.
Now in a separate medium sized mixing bowl, add the flax and water, whisk to combine and let sit for a minute to thicken and make flax eggs. This is equal to 2 eggs. Now pour in the vanilla, almond milk, vinegar and veggie oil. Whisk to combine.
Now pour the wet mixture into the dry mixture. Stir until fully combined.
Spray a donut pan with non stick spray. Now scoop the batter into a piping bag or ziploc bag with the corner cut to mimic a piping bag. Pipe the filling into the donut pan, filling each donut cavity about 1/2 full.
Bake at 350 degrees for 12-18 minutes or until a toothpick comes out clean.
While the donuts are baking, make the pudding. In a medium sized sauce pan, add all of the ingredients for the pudding. Heat on medium high, whisking until the mixture starts to bubble. Reduce heat to low and whisk until the chocolate has all melted and the pudding is starting to get thick, about 2-4 minutes. Remove from heat and let cool.
When the donuts are done, let them cool completely before removing from the pan. Let the pudding cool at the same time. It should be thick, but if you put it in the fridge it will be too thick to dip. You want it to harden up once it is on the donuts.
Once ready, crumble 1 or 2 of the donuts into a small bowl for topping. Then dip each donut into the pudding and top with cake crumbs. Repeat until all the donuts are done. Then Eat them all!