Vegan water, orange and chocolate doughnut
Level: Medium
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
For the cake
- 145g wholewheat spelt flour
- 4g bicarbonate
- 2g cream of tartar
- pinch of salt
- 50g peanut or seed oil
- 90ml rice syrup, maple syrup or rice malt
- 90ml water
- 30ml orange juice
- 1/2 orange, grated orange zest
- Optional cinnamon, vanilla, ginger
For the ganache
- 1 package CioccoDelizia Fondente Babbi, preparation for vegan hot chocolate
- 135ml almond or soy milk
- 5ml peanut or seed oil
Preparation
- Pre-heat the oven to 180°C.
- In a bowl, mix the flour, cream of tartar and the bicarbonate.
- Add a pinch of salt and mix with a whip.
- In another bowl, mix the oil, syrup, water, orange juice and grated rind. Mix well with a whip.
- Add the liquid ingredients into the bowl with the dry ingredients and mix well.
- Grease a bundt cake or doughnut mould and pour in the mixture. Bake for 30 minutes. Test using a toothpick before removing the cake from the oven. Allow to cool before removing from the mould.
- For the ganache: In a saucepan, mix well the preparation CioccoDelizia Fondente Babbi with milk.
- Bring to the boil, then add oil and remove from heat. Mix well.
- Serve the water and orange doughnut with the hot chocolate ganache.
Ingredients
For the cake
- 145g wholewheat spelt flour
- 4g bicarbonate
- 2g cream of tartar
- pinch of salt
- 50g peanut or seed oil
- 90ml rice syrup, maple syrup or rice malt
- 90ml water
- 30ml orange juice
- 1/2 orange, grated orange zest
- Optional cinnamon, vanilla, ginger
For the ganache
- 1 package CioccoDelizia Fondente Babbi, preparation for vegan hot chocolate
- 135ml almond or soy milk
- 5ml peanut or seed oil
Print the recipe
and share it
