Valentine’s Day this year falls on a Saturday, so I’m using that to my advantage and treating my sweetheart to a sweet breakfast in bed! These vegan chocolate-espresso donuts are light and fluffy and covered with a blissfully pink blood orange sugar glaze (no need for food coloring!). And to make them extra special, they’re topped with candied blood orange slices for an extra kiss of sweet citrus! Cupid would totally give me a high-five!
Here’s the deal with this recipe…you get extras! When you make the candied blood oranges – which are amazing! – the resulting syrup is infused with tons of floral, citrusy blood orange flavor…so don’t throw it out! Save the syrup and use it on pancakes, french toast, ice cream or in coffee and tea. And go ahead and juice a few extra blood oranges than you need for the donut glaze, freeze the juice into cubes, and use the cubes for a gorgeous blood orange gin & tonic or simply add them to a glass of champagne for a rosy hue. Cheers! Let’s get started!
The candied blood orange slices are so simple to make – boil sugar, water, and maple syrup, add in the orange slices, cook for 30 minutes then lay the slices on parchment paper to cool. Keep the syrup! Let the syrup cool then pour into a jar and keep in the fridge. *Also, you eat the rind on these oranges…oh yes you do!
Next up, chocolate-espresso donuts! Mix up the wet ingredients, mix up the dry ingredients and add them together. For these vegan donuts, I make a vegan egg (1 tablespoon flax meal with 3 tablespoons water, then let sit for 15 minutes), and I use cashew cream/milk mixed with vinegar to mimic buttermilk. To give the donuts their midnight black color, which I like for the contrast with the pale pink glaze, I use black cocoa powder. After they’re baked, let them cool completely before glazing.
While the donuts cool, make the blood orange glaze: sift powdered sugar into a bowl, add in melted vegan butter, fresh blood orange juice and a bit of corn syrup and stir until smooth.
Then it’s time to get your glaze on! I spooned and spread the glaze on top of the donuts rather than dunking them. Then did it a second time with what was left of the glaze.
Let the glaze set for 10 – 15 minutes. Go write out your Valentine’s Day card, get the coffee ready, and feed the cats (otherwise they’ll be ALL over these donuts!).
To finish them off, cut the candied blood orange slices in half and lay one on top of each donut. So pretty!
Happy Valentine’s Day!
Baked Chocolate-Espresso Donuts with Blood Orange Glaze & Candied Blood Oranges
1 cup sugar
3 cups water
1/2 cup maple syrup
1 blood orange, sliced thin and seeds removed
Line a large baking sheet with parchment paper, set aside. In a medium pot, bring the sugar, water and syrup to a boil. Add the blood orange slices, stir, and reduce heat to medium-low. Simmer for 30 minutes, then remove slices to the baking sheet to cool. (Reserve the flavored syrup for other uses – pour on pancakes or ice cream, add to tea or coffee).
1 vegan egg (mix 1 Tablespoon flax meal with 3 Tablespoons water, let set for 15 minutes)
1/3 cup cashew cream/milk or other dairy-free milk
1 teaspoon distilled vinegar
2 Tablespoons coconut oil, melted
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup black cocoa powder (or regular cocoa powder)
2 Tablespoons espresso powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degree F. Grease a donut pan with cooking spray, set aside. In a medium bowl, whisk the cashew cream and vinegar together, let sit for 5 minutes. Add the vegan egg, coconut oil, vegetable oil, vanilla extract and 1/4 cup of water; whisk to combine. In a separate bowl, whisk all of the dry ingredients together. Add the dry ingredients to the wet ingredients and stir with a spoon until just combined; it will be very thick.
Spoon the batter into the prepared donut pan, filling about 2/3 full. Bake for 11 – 14 minutes then let cool slightly before inverting onto a cooling rack; cool completely before glazing – mix glaze together while donuts are cooling (see below).
Place the cooling rack with the donuts over a baking sheet or parchment paper. Spoon the glaze over the donuts, then let set for 10 – 15 minutes. Cut the candied oranges in half and place on top of the donuts. Enjoy!
Blood Orange Glaze:
1 1/2 cups powdered sugar, sifted
2 Tablespoons fresh blood orange juice
3 Tablespoons vegan butter, melted
1 Tablespoon corn syrup
Add all ingredients to a medium bowl and mix until smooth.
Note: donut recipe inspired by The Friendly Fig.