Chocolate Cake Donuts with Raspberry and White Chocolate Icing

Valentine's Day is almost upon us. If you are seeking a decadent dessert to make for your loved ones (or satisfy a little self-love), these donuts should do the trick.

You can dress them up by spending a little more time decorating or just add sprinkles for a little flourish. This is a veganized version of a doughnut recipe I came across in Family Circle.

Chocolate Cake Donuts
2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup soy/coconut/almond/hemp milk
1 tbsp. vinegar
1 cup brown sugar
1/2 cup melted margarine (I use Earth Balance)
2 tsp. vanilla extract
1/2 cup applesauce

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray donut pan with non-stick spray.
2. Measure out non-dairy milk and add vinegar. Let it sit while preparing other ingredients.
3. Combine melted margarine, applesauce, vanilla, and sugar, then mix well.
4. Sift in the remaining dry ingredients: flour, cocoa powder, baking soda, and salt. 
5. Add in the non-dairy milk (the vinegar makes it a vegan buttermilk).
6. On a slow speed mix until the batter is even, being careful to not over mix.
7. Fill the donut cavities 2/3 full, and bake for 12-14 minutes, until toothpick comes out clean.
8. Remove and allow to cool completely before icing.

Raspberry Icing

1/3 cup raspberry powder* (click here for simple instructions on making your own)

1 1/4 cup powdered sugar

5-6 Tbsp. soy/coconut/almond/hemp milk

1 tsp. raspberry extract

1. In a bowl, whisk together the raspberry powder and powdered sugar.
2. Add raspberry extract, and then a tablespoon at a time of non-dairy milk until icing slowly drips off of a spoon. If it is to runny, add a little more powdered sugar.
3. Apply to cooled donut with a basting brush or by spreading it on with a spatula. 
4. Decorate with sprinkles or add to sandwich bag with a small tip cut off to drizzle it on (this makes the little "stripes" on the donut.
5. *Follow the link to former recipe which explains making strawberry powder. The same applies to freeze dried raspberries. You may need to double sift to remove seeds. 

White Chocolate Icing

1/3 cup melted white chocolate

1/2 cup powdered sugar

1 tsp. vanilla

2 Tbsp. melted margarine  (I use Earth Balance)

2 Tbsp. soy/coconut/almond/hemp milk

1. Melt the white chocolate in the microwave for 3 to 4 minutes, stopping after each minute to stir. This prevents burning the chocolate.
2. Whisk together the vanilla, melted margarine, soy milk, and powdered sugar.
3. Slowly whisk in the melted white chocolate.
4. Before icing with it, heat 10-15 seconds in the microwave. It will spread more easily.
5. Apply to cooled donut with a basting brush or by spreading it on with a spatula. 
6. Decorate with sprinkles or add to sandwich bag with a small tip cut off to drizzle it on (this makes the little "stripes" on the donut.