I love these donuts because they remind me of the donuts that Nature's Health Store makes every Thursday. If you follow me on Instagram, you know that Thursdays at UConn always mean a trip with my friends to NHS to get our hands on these delicious donuts every. single. week. (<3)
I miss those times, so I thought I'd make my own. They turned out great, and were the perfect choice for my S'mores-themed recipe collaboration with Kylie (@kylierunssmiley)! The cake is gluten-free and vegan, so just make sure the frosting, marshmallows, and graham crackers you buy are, too, if needed!
1/4 C coconut oil, melted
1/4 C avocado oil
1/2 C granulated sugar
1/3 C agave (or another liquid sweetener)
2 egg replacers (I used Bob's Red Mill brand, but 2 flax eggs or 2 real eggs work, too!)
1 tsp vanilla extract
3/4 C unsweetened almond milk
1/4 C brewed coffee
2 C 1:1 GF flour (I used Bob's Red Mill)
2/3 C cocoa powder
3/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
Chocolate Frosting (I used Simple Mills Chocolate Frosting)
Marshmallows (I used Dandies Mini Vegan Marshmallows and toasted them in the oven under the broiler for a minute or two...keep an eye on them!!)
Graham crackers (crushed into small pieces/crumbs)
Dark chocolate chips
Preheat oven to 425.
Whisk the dry ingredients together and set to the side.
In another bowl, whisk the oils, sugars, eggs, vanilla, milk, and coffee together until blended.
Fold the dry ingredients into the wet and mix until just combined.
Pour batter into a ziplock bag, cut one of the corners off, and pipe the batter into your greased donut pans.
Bake for 9 minutes, or until cooked through.
Leave in the pan for 5-10 minutes and then carefully remove them.
Once completely cooled, frost them and top them with the graham cracker crumbs, chocolate chips, and toasted marshmallows.