Chocolate Chip Doughnuts

These Chocolate Chip Doughnuts are the fudgiest doughnuts you’ll ever come across! We use aquafaba (the liquid you get in a can of chickpeas) to ensure they are as light and fluffy as possible. In the pictures we poured over a warm chocolate sauce (it’s the same sauce that we use in this recipe), but the salted caramel filling in this recipe would be perfect to use as a sauce too. These are best on the day that they’re baked so make sure to invite loads of friends around when making them!

Can’t get enough of our treats? Why not try our Chocolate Chip Banana Bread or our Peanut Butter & Raspberry Jam Doughnuts

If you recreate these don’t forget to tag me so that I can see your pictures! #LiviasKitchen

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ingredients

Chocolate Chip Doughnuts

  • 185ml Aquafaba (the liquid from a can of chickpeas
  • ¾ cup)
  • 105g coconut sugar (¾ cup)
  • 1 tsp arrowroot powder
  • 1 tsp vanilla powder
  • 220g ground almonds (2 cups)
  • 55g oat flour (½ cup)
  • 50g chocolate
  • Coconut oil for greasing the tin
time
Clock
35 minutes
prep:
25 minutes
cook:
10 minutes
level
2
Easy
method
  • Makes 8 doughnuts.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Whip the Aquafaba until it forms stiff peaks.

  • Add the coconut sugar and whisk again until the sugar is dissolved (i.e. when you can’t see it anymore).

  • Add the arrowroot powder and whisk for a couple of minutes.

  • Fold in the vanilla powder, ground almonds and oat flour.

  • When everything’s combined chop up your chocolate and fold it into the mix until it’s evenly distributed.

  • Grease your tin with the coconut oil and fill the doughnut tins.

  • Bake for 10 minutes and then leave the doughnuts to cool.

  • When your doughnuts are cooled get them out of the tin. Enjoy as they are or put your favorite spread on top. Store in an air-tight container for up to 3 days.

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