Hidden Vegetable Doughnut Cakes

healthy doughnuts

Is there such thing as a healthy dessert? There is with these hidden vegetable chocolate doughnuts. Simply delicous and great for making with your kids. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 12 people

Preparation

Pre-heat oven to 180°C / 160°C fan assisted / gas 4.

If using a doughnut pan, grease pan with melted butter or melted coconut oil.

If using a muffin pan, tear off 6 pieces of tinfoil then cut each in half so that you have 12 squares.

Using the end of a thick-handled spoon or teaspoon (even a pencil end will do!), place a square of foil over the end and mould the foil around the handle, leaving a “skirt” of tinfoil.

Flatten the “skirt” to form a base.

Place each moulded piece of foil into the wells of the muffin tin, this well help create a doughnut hole.

Brush well with melted butter or coconut oil, set aside.

Place all doughnut ingredients into a food processor or blender, or, using a stick blender, blitz everything together until smooth.

Fill a piping bag with the batter, or you can use a freezer bag, then snip just the tip off the bag (careful, mixture is very liquid!) and pipe the batter into the prepared baking tin.

Bake for 15-17 minutes until baked through.

Leave to cool in pan on a wire rack for about 5 minutes.

Carefully peel away and remove foil inserts from doughnuts while they are still warm.

Leave to cool out of the pan and on a wire rack until completely cool.

To decorate, melt together dark chocolate and coconut oil, either in a bowl set over simmering water, or in short bursts in the microwave on a low wattage.

Once melted and completely smooth, drizzle chocolate over the donuts.

Decorate each with fresh berries, sprinkles, sliced almonds or anything else you like!

Will keep for 2-3 days if kept in an airtight container at room temperature. If topped with fresh fruit, the doughnuts should be eaten sooner.

Ingredients

 

90ml honey or maple syrup
120g smooth almond butter
3 eggs
100g courgette, roughly cubed
½ ripe avocado
50g raw cacoa powder
2 tsp vanilla extract
½ tsp baking soda
Pinch of salt

Toppings

50g good quality 70% dark chocolate
1 tbsp coconut oil
fresh berries
almond flakes
sprinkles

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Ingredients

 

90ml honey or maple syrup
120g smooth almond butter
3 eggs
100g courgette, roughly cubed
½ ripe avocado
50g raw cacoa powder
2 tsp vanilla extract
½ tsp baking soda
Pinch of salt

Toppings

50g good quality 70% dark chocolate
1 tbsp coconut oil
fresh berries
almond flakes
sprinkles

Shop ingredients Shop ingredients

Preparation

Pre-heat oven to 180°C / 160°C fan assisted / gas 4.

If using a doughnut pan, grease pan with melted butter or melted coconut oil.

If using a muffin pan, tear off 6 pieces of tinfoil then cut each in half so that you have 12 squares.

Using the end of a thick-handled spoon or teaspoon (even a pencil end will do!), place a square of foil over the end and mould the foil around the handle, leaving a “skirt” of tinfoil.

Flatten the “skirt” to form a base.

Place each moulded piece of foil into the wells of the muffin tin, this well help create a doughnut hole.

Brush well with melted butter or coconut oil, set aside.

Place all doughnut ingredients into a food processor or blender, or, using a stick blender, blitz everything together until smooth.

Fill a piping bag with the batter, or you can use a freezer bag, then snip just the tip off the bag (careful, mixture is very liquid!) and pipe the batter into the prepared baking tin.

Bake for 15-17 minutes until baked through.

Leave to cool in pan on a wire rack for about 5 minutes.

Carefully peel away and remove foil inserts from doughnuts while they are still warm.

Leave to cool out of the pan and on a wire rack until completely cool.

To decorate, melt together dark chocolate and coconut oil, either in a bowl set over simmering water, or in short bursts in the microwave on a low wattage.

Once melted and completely smooth, drizzle chocolate over the donuts.

Decorate each with fresh berries, sprinkles, sliced almonds or anything else you like!

Will keep for 2-3 days if kept in an airtight container at room temperature. If topped with fresh fruit, the doughnuts should be eaten sooner.