Healthy Red Velvet Donuts with a Chocolate Fudge Glaze
If you have roughly 45 minutes to spend in the kitchen, Healthy Red Velvet Donuts with a Chocolate Fudge Glaze might be an outstanding gluten free and lacto ovo vegetarian recipe to try. One serving contains 98 calories, 3g of protein, and 2g of fat. This recipe serves 10 and costs $1.58 per serving. 955 people were impressed by this recipe. If you have vanillan extract, grapeseed oil, butter, and a few other ingredients on hand, you can make it. It is perfect for valentin day. It works well as a side dish. It is brought to you by Desserts with Benefits. With a spoonacular score of 27%, this dish is rather bad. If you like this recipe, you might also like recipes such as Baked Chocolate Donuts with Red Velvet Marshmallow Glaze, Healthy Red Velvet Fudge Bites and Healthy Red Velvet Fudge Protein Bars, and Red Velvet Donuts with Glaze.
Servings: 10
Ingredients:
1 tsp Baking Powder
123g (1/2 cup) Roasted Beet Puree (see this post for instructions)
1 tsp Butter Extract
15g (3 Tbs) Regular Cocoa Powder (unsweetened)
16g (2 Tbs) Corn Starch (preferably non-GMO)
3 Tbs Dutch Process Cocoa Powder
101g ( - 7 Tbs) Egg Whites, fresh
1 cup Powdered Erythritol
2 Tbs Natural Red Food Coloring (I used Natures Flavors)
7g (1/2 Tbs) Grapeseed Oil (or any other neutral oil)
60g (1/2 cup) Oat Flour
1/4 tsp Salt
51g (6 Tbs) Sweet White Sorghum Flour
6 Tbs Unsweetened Vanilla Soy Milk
2 tsp Stevia Extract
2 tsp Vanilla Extract
48g (1/4 cup) Homemade Vanilla Sugar (or dry sweetener)
Equipment:
whisk
bowl
oven
baking sheet
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees Fahrenheit and spray your donut pans with cooking spray.In a large bowl, whisk together the beet puree (room temp), soy milk, egg whites, vanilla sugar, food coloring, oil and extracts.Whisk in the corn starch, cocoa powder and salt.In a small bowl, whisk together the oat flour, sorghum flour and baking powder.Slowly add the dry ingredients to the wet ingredients while whisking. Once all is incorporated, whisk the batter vigorously to eliminate any clumps.Scoop the batter into the prepared donuts pans and bake ~20 minutes, or until the surface of the donuts spring back when tapped.Flip the donuts onto a wire cooling rack and let cool completely before frosting.In a medium-sized bowl, whisk together the erythritol and cocoa powder.Stir in the soy milk (should be fudgy and not too thick and not too runny)Dunk the donuts in the frosting, one by one, and let the donuts sit on a cookie sheet lined with a Silpat silicone mat.Refrigerate for 20-30 minutes, or until fudge frosting has firmed up a little bit.Serve!
Step by step:
1. Preheat the oven to 350 degrees Fahrenheit and spray your donut pans with cooking spray.In a large bowl, whisk together the beet puree (room temp), soy milk, egg whites, vanilla sugar, food coloring, oil and extracts.
2. Whisk in the corn starch, cocoa powder and salt.In a small bowl, whisk together the oat flour, sorghum flour and baking powder.Slowly add the dry ingredients to the wet ingredients while whisking. Once all is incorporated, whisk the batter vigorously to eliminate any clumps.Scoop the batter into the prepared donuts pans and bake ~20 minutes, or until the surface of the donuts spring back when tapped.Flip the donuts onto a wire cooling rack and let cool completely before frosting.In a medium-sized bowl, whisk together the erythritol and cocoa powder.Stir in the soy milk (should be fudgy and not too thick and not too runny)Dunk the donuts in the frosting, one by one, and let the donuts sit on a cookie sheet lined with a Silpat silicone mat.Refrigerate for 20-30 minutes, or until fudge frosting has firmed up a little bit.
3. Serve!
Nutrition Information:
covered percent of daily need
