Chocolate Donuts With Candied Orange And Ginger Vegan Gluten Free
Indulge in these exquisitely flavored chocolate donuts, a delightful treat that proves vegan and gluten-free can be utterly luxurious. Each donut boasts a rich cocoa base, subtly spiced with cinnamon and ginger, and crowned with a luscious dark chocolate icing and glistening candied orange slices. This recipe transforms simple ingredients into an elegant dessert perfect for any occasion.
Prep Time
30-35 minutes active prep
Cook Time
25 minutes active cook time
Total Time
30-35 minutes active, plus 24 hours drying for candied oranges and cooling time
Servings
6 donuts
Keywords
vegan chocolate donutsgluten free donutscandied orange gingerdairy free dessertplant based donutsorange zestcrystallized gingerbaked donutsalmond oat flourgourmet vegan treat
Why This Recipe Delivers
- A symphony of flavors: rich chocolate, zesty orange, and warming ginger create an unforgettable taste experience.
- Perfectly moist and tender texture, proving that vegan and gluten-free baking can be incredibly delicious.
- Elegant and impressive presentation, making them ideal for brunches, parties, or a special weekend treat.
- A healthier, baked alternative to traditional fried donuts, allowing you to indulge without compromise.
- Crafted with wholesome, plant-based ingredients suitable for various dietary needs.
Ingredients
- FOR THE DONUTS:
- 56 grams (1/2 cup) almond flour
- 50 grams (1/2 cup) oat flour
- 40 grams (1/4 cup) potato starch
- 20 grams (1/4 cup) cocoa powder
- 50 grams (1/4 cup) cane sugar
- 5 ml (1 teaspoon) instant coffee granules
- 2.5 ml (1/2 teaspoon) ground cinnamon
- 5 ml (1 teaspoon) baking powder
- 1.25 ml (1/4 teaspoon) baking soda
- 0.6 ml (1/8 teaspoon) sea salt
- 60 ml (1/4 cup) club soda
- 90 ml (6 tablespoons) almond milk
- 30 ml (2 tablespoons) vegetable oil (not coconut oil, for the batter)
- 2.5 ml (1/2 teaspoon) vanilla extract
- Zest of 1 large organic orange
- 20 grams (1 heaping tablespoon) crystallized ginger, finely chopped
- FOR THE ICING:
- 100 grams good quality dark chocolate (1 standard bar)
- FOR THE CANDIED ORANGES:
- 200 grams (1 cup) granulated sugar
- 120 ml (1/2 cup) water
- 2-3 small mandarin, clementine, or tangerine oranges
- A few sprigs of fresh mint, optional, for garnish
Instructions
- Prepare the candied oranges, which can be done 1-2 days ahead to allow for proper drying. Slice the mandarins, clementines, or tangerines into thin rounds, approximately 3 mm (1/8 inch) thick, and set them aside. While only about 6 slices are typically needed for the donuts, making a few extra is recommended for other uses or snacking.
- Fill a wide, shallow pot with the 200 grams (1 cup) of granulated sugar and 120 ml (1/2 cup) of water. Stir the mixture to dissolve the sugar. Place the pot on medium heat and bring the syrup to a boil.
- Once boiling, carefully add the orange slices to the pot. Reduce the heat to low, ensuring the liquid maintains a gentle simmer. Let the oranges simmer for 10 minutes, gently turning the slices over a few times with tongs to ensure even immersion and cooking.
- After 10 minutes, the liquid should have visibly reduced by about half and thickened into a syrupy consistency. Carefully remove the orange slices from the syrup and transfer them to a wire cooling rack set over parchment paper or a baking sheet.
- For the best results, allow the candied orange slices to dry uncovered at room temperature for at least 24 hours. This drying process enhances their chewy texture and prevents stickiness. The remaining cooking liquid can be saved and used as a sweet orange simple syrup; pour it into a glass jar and store in the refrigerator for up to two weeks. The dried candied oranges will last for 2-3 weeks in a sealed container in the fridge.
- For the donuts, preheat your oven to 175°C (350°F). Thoroughly grease a 6-hole donut pan. Coconut oil often works best for this; if it's solid, use a paper towel to scoop a bit and spread it evenly into each mold, much like you would with softened butter.
- In a medium-sized mixing bowl, combine all the dry ingredients: almond flour, oat flour, potato starch, cocoa powder, instant coffee, cinnamon, baking powder, baking soda, and sea salt. Whisk them together well, ensuring there are no clumps and the ingredients are evenly distributed.
- In a separate small bowl or liquid measuring cup, mix the wet ingredients: club soda, almond milk, vegetable oil, vanilla extract, and the finely grated zest of one large organic orange.
- Pour the wet ingredient mixture into the dry ingredients. Gently stir until the ingredients are almost fully incorporated. Then, add the finely chopped crystallized ginger and fold it in until just combined. Be careful not to overmix the batter, as this can lead to tough donuts. The batter should have a moist, cake-like consistency.
- Transfer the donut batter into a piping bag or a large resealable plastic bag with a corner snipped off. Carefully pipe the mixture into each greased donut mold, filling them all the way to the top for well-formed donuts.
- Bake the donuts for 15 minutes. Once baked, remove the pan from the oven and let the donuts cool in the pan for 20 minutes before carefully transferring them onto a wire cooling rack to cool completely to room temperature.
- Prepare the chocolate icing once the donuts have cooled. Melt the 100 grams of dark chocolate using either a double boiler or a microwave. For the double boiler method, fill a small pot with about 60 ml (1/4 cup) of water and bring it to a low simmer. Break the chocolate into pieces and place them in a heatproof bowl that fits snugly over the pot, ensuring the bottom of the bowl does not touch the simmering water. Stir occasionally until the chocolate is fully melted and smooth, which typically takes about 10 minutes. For the microwave method, break the chocolate into a microwave-safe bowl and heat in 30-second intervals, stirring thoroughly after each interval, until melted and smooth. Be vigilant not to overheat, as chocolate burns very easily.
- Thirteenth Step: Once the chocolate is melted, dip the top of each cooled donut into the rich chocolate icing, allowing any excess to drip off. Place the iced donut back onto the cooling rack. Immediately, while the chocolate is still wet, gently place one slice of candied orange on top of each donut. Garnish with a small sprig of fresh mint, if desired, for a touch of color and freshness. The donuts are best enjoyed the same day they are made, as they tend to dry out slightly by the next day. However, they can be stored overnight in a sealed container in the refrigerator; bring them to room temperature before serving for the best texture and flavor. Enjoy your gourmet treat!
- Fourteenth Step: Enjoy!
Tools You’ll Need
- 6-hole donut pan
- Two medium mixing bowls
- Small mixing bowl or liquid measuring cup
- Whisk
- Wide, shallow pot (for candied oranges)
- Tongs
- Wire cooling rack
- Parchment paper or baking sheet
- Piping bag or large resealable plastic bag
- Heatproof bowl (for melting chocolate)
- Small pot (for double boiler, optional)
- Microwave-safe bowl (optional, for melting chocolate)
Essential Success Tips
- Ensure your candied oranges are thoroughly dried for at least 24 hours at room temperature; this step is crucial for achieving their delightful chewy texture and preventing stickiness.
- When mixing the donut batter, be gentle and avoid overmixing. Overworking gluten-free flours can still lead to a denser, tougher donut texture.
- Grease your donut pan meticulously, especially with coconut oil as suggested, to prevent sticking and ensure easy removal of your baked donuts.
- Melt the dark chocolate for the icing with care, whether using a double boiler or microwave. Chocolate burns easily, so low heat and frequent stirring are key to a smooth, glossy finish.
- Allow the baked donuts to cool in the pan for the recommended 20 minutes before attempting to remove them; this helps them set and prevents breakage.
Professional Cooking Secrets
- For an extra layer of depth in the chocolate flavor, lightly toast the oat flour and almond flour in a dry pan over low heat for a few minutes before adding to the dry ingredients. This enhances their nutty undertones.
- Elevate the candied orange experience by infusing the simple syrup with a whole star anise pod or a few green cardamom pods during simmering. Remove them before transferring the oranges and syrup.
- Achieve a professional, shiny finish on your chocolate icing by ensuring your chocolate is tempered correctly. If you don't have a thermometer, simply melt two-thirds of the chocolate, then stir in the remaining third off the heat until smooth. This helps maintain a stable, glossy coating.
Notes
- Storage of Candied Oranges: The dried candied orange slices will keep well in an airtight container in the refrigerator for up to 2-3 weeks. The leftover orange simple syrup can be stored in a sealed jar in the fridge for up to two weeks, perfect for cocktails or sweetening tea.
- Donut Freshness: While these donuts are undeniably best enjoyed on the day they are made, they can be stored in an airtight container in the refrigerator overnight. For optimal texture and flavor when serving the next day, allow them to come to room temperature before eating.
- Flavor Variations: Feel free to experiment with other citrus zests in the donut batter, such as lemon or grapefruit, for a different flavor profile. A pinch of ground cardamom could also be added to the batter for a more exotic twist.
Frequently Asked Questions
Can I use different gluten-free flours?
This recipe is specifically formulated with almond flour, oat flour, and potato starch to achieve the perfect texture for a gluten-free donut. Substituting other flours might alter the moisture, crumb, or structural integrity, so it's best to stick to the recipe for guaranteed results. If you must substitute, do so with caution and understanding of different flour properties.
How should I store these chocolate donuts?
These donuts are at their peak freshness and texture on the day they are baked. If you have leftovers, store them in an airtight container in the refrigerator overnight. Before serving the next day, allow them to sit at room temperature for about 30 minutes to restore some of their tenderness.
Is it possible to skip the candied oranges?
Yes, you can certainly make the donuts without the candied oranges. The donuts will still be delicious with just the chocolate icing. However, the candied oranges add a beautiful presentation, a delightful chewy texture, and a vibrant citrusy counterpoint that truly elevates the overall flavor experience of the dish.
Nutrition Facts (Per Serving)
Per donut (approximate): Calories: 280, Protein: 4g, Fat: 18g, Carbs: 32g, Fiber: 3g.
Allergy Information
Contains tree nuts (almond flour). This recipe is designed to be gluten-free; however, for individuals with severe gluten sensitivities or Celiac disease, ensure all ingredients, particularly oat flour, are certified gluten-free to prevent cross-contamination. Naturally dairy-free and egg-free.
No comment