Baked Chocolate Peanut Butter Doughnuts

These beautiful doughnuts are light as air, and baked instead of fried, but still taste so indulgent. They also use a basic wet-into-dry method that I love.

I added some Form protein powder to these, but if you don't want to include it, then just add more flour in its place, plus an extra tablespoon of cacao powder.

As Valentine's Day was upon us, I gave these doughnuts a pretty white- and ruby-chocolate glaze, but a simple dark-chocolate glaze with a sprinkling of crushed toasted peanuts for added crunch are another favourite way to serve these.

You can also swap in the peanut butter for hazelnut or cashew, which are equally delicious!

PREP TIME:
20 minutes

TOTAL TIME:
1 hour 15 minutes

COOK TIME:
15-20minutes

SERVES:
12 donuts

Ingredients
Instructions

Ingredients

Dry ingredients

1 cup self-raising flour

½ cup coconut sugar

Large pinch sea salt

½ tsp bicarbonate of soda

½ tsp baking powder

4 heaped tbsp Form Chocolate Peanut protein powder (or add more flour and an extra tbsp cacao powder)

1 tbsp raw cacao powder

Wet ingredients

1 cup, plus 3 tbsp almond milk, or your preferred dairy-free alternative

¼ cup light oil, such as groundnut

1 tsp vanilla bean paste or extract

1 tbsp apple cider vinegar

¼ cup runny, sugar-free smooth peanut butter, or your favourite alternative

For the glaze

200g vegan white chocolate

1 tbsp coconut oil

½ cup vegan ruby chocolate chips (optional)

Natural red or pink food colouring (optional)

Rose petals (optional)

Instructions

Preheat your oven to 180°C/fan 160°C/Gas 4, and grease one 12-ring or two 6-ring doughnut pans.
Combine all the dry ingredients in a large bowl and set aside.
Combine all the wet ingredients in a bowl, and stir into the dry ingredients, being careful not to overmix.
Divide the mixture between the doughnut pans and bake for 15-20 minutes. After 15 minutes, use a skewer to check if they're done – if it comes out clean, they're ready: if not, bake for a few more minutes.
Allow the doughnuts to cool in the pan for 10 minutes, before turning them out onto a cooling rack and allowing them to cool completely.
Meanwhile, melt the chocolate with the coconut oil in a bowl resting over a pan of gently simmering water, making sure the bowl doesn't touch the water (this will overheat the chocolate and cause it to seize).
When you're ready to glaze the doughnuts, dip the top half into the melted chocolate, and allow the excess to drip off before setting aside.
When all your doughnuts are coated, add a few drops of pink food colouring to the remaining chocolate, and swirl with a toothpick. Dip each doughnut back into the chocolate, giving them a little twist as you remove them, and place them back on the cooling rack.
If using, melt the ruby chocolate in the same way as the white chocolate, and drizzle over one half of each doughnut. Finish with a few rose petals, if using, and a final grating of white chocolate.
These can be stored in an airtight container for up to two days, if they last that long!