Vegan Chocolate Doughnuts

Ingredients:

Donuts

• 1 tbsp. flaxseed flour
• 0.5 cup almond milk
• 1/4 cup grapeseed oil
• 1/3 tbsp. agave syrup
• 1 tsp vanilla extract
• 1 cup cake flour
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 0.5 tsp of soda
• 1 teaspoon fine salt
• 1/3 tbsp. vegan chocolate granules

Chocolate glaze

• 0.5 tbsp. vegan chocolate granules
• 1 tbsp. grape seed oil
• Colored sprinkles for decoration

Preparation:

1. Position the oven rack on the middle shelf and preheat to 175°C.
2. Lightly spray a donut pan with cooking spray. In a medium bowl, combine the flaxseed meal with 2 tablespoons of water and let sit for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave syrup, and vanilla extract and mix until smooth.
3. In another medium bowl, whisk together cake flour, cocoa powder, baking powder, baking soda, and salt. Add the flour mixture to the milk mixture and mix thoroughly. Using a spoon or spatula, fold in the chocolate chips. Spoon 2-3 heaping tablespoons of batter into each donut pan, filling them two-thirds full.
4. Bake the donuts until they are puffed and a toothpick inserted into the center comes out clean, 10-12 minutes. Let cool slightly while you prepare the glaze.
5. Chocolate glaze:
   
   Melt the chocolate chips in the microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip the top of each donut into the glaze; let any excess drip back into the bowl, then decorate with sprinkles.
   
   Place the donuts in the refrigerator for 30 minutes to allow the glaze to set.