Ever wish you could eat a dessert along with breakfast? Wish no longer since your dreams are about to come true with this recipe. It combines some of the best of the best, let’s call it a superstar breakfast donut. It has the brownie texture and taste in the base, topped with creamy chocolate frosting like a donut and don’t forget the espresso used in the frosting to make it a complete meal. Maybe I should make out the new USDA healthy plate diagram? Okay, so maybe not but at least we can dream right? After all, it’s the holiday season, we are allowed to have some special items here and there.
- 1 c flour
- 1/4 c cocoa powder
- 1/2 c sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 3/4 c almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
- 1 tsp chiaseeds (or other egg substitute)
- 1/4 c vegan chocolate chips
Mix ingredients together until a smooth but thick consistency, minus the appearance of the chocolate chips. (In appearance it should be a bit thicker than normal cake batter but not much.)
Fill a donut pan or small muffin pan about 3/4 full. Bake 350F for 15 minutes. This made 7 donuts in my medium donut pan.
- 1/2 c vegan chocolate chips
- 3 tbsp almond milk (or other non-dairy milk)
- 1-2 tsp espresso powder
- 1/2 c powdered sugar
There are two methods that you can choose to whip up this frosting. Traditional methods suggest the chocolate chips should be placed in a double boiler until the chocolate melts. Personally I don’t have time for that so if you are similar to me, go ahead and place the milk and chocolate chips in a microwave-safe bowl for about 30 seconds. The chocolate chips should be just about fully melted, just adjust the time for your microwave. Stir the chocolate chips until each one melts completely. Add the espresso powder and the powdered sugar. Stir until smooth and creamy.