Chocolate Frosted Doughnuts

Yesterday some of my students did their English ministry exam. Stressful times! As a result, I have spent most of my breaks today correcting at school. When I came back home, I was really exhausted and ended up falling asleep as my mom, who was visiting me, was talking. I woke up, 4 hours later, slightly confused and craving doughnuts. So I finished correcting that exam (all my students have passed; I feel like a proud mother duck), and started baking!


These doughnuts are baked and dipped in a decadent chocolate frosting. Completely vegan and gluten-free, these are amazing! The outside is crispy, and the inside moist and slightly chewy. I used unsweetened coconut flakes and sprinkles as toppings, but these are completely optional and could be replaced with chopped nuts, fresh fruits or anything else you fancy!


Here is what you need: (for 12 large doughnuts and 12 minis)

  • 2 cups gluten-free flour
  • 2/3 cup sugar
  • 2 tbs baking powder
  • 1 – 2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup of almond milk
  • 1/4 cup coconut oil (I used deodorized, but use the type you prefer)
  • 1/4 cup apple cider vinegar
  • 1 tsp vanilla extract
  • Coconut oil to grease the pans

For the chocolate frosting:

  • 2/3 cup icing sugar
  • 1/3 cup cocoa powder
  • 2 tbs almond milk

Decorations: shredded coconut, sprinkles, nuts, fruits, etc…

Here is what you do:

  1. In a large mixing bowl, stir all the dry ingredients together. Add the wet ingredients and mix until well combined and smooth.
  2. Prepare your piping bag: cut the tip of a zip-lock bag and place it in a tall glass, wrapping the top around the rim of the glass (with the tip in the glass). With a spoon, fill up your bag and twist the top to avoid it overflowing. Set aside.
  3. Prepare your doughnut tins by spreading a little bit of coconut oil in each doughnut hole. I’m using doughnut tins, but you can make this is muffin tins or any tin you have really! Preheat your oven to 400F.
  4. Fill each doughnut hole to the top. This dough does not raise a lot, so what you put in is pretty much what you will get after baking. For this reason, smooth out any bumps before baking. Put in the oven and let cook for 12 to 15 minutes. Take out of the oven and let cool completely before decorating.
  5. Mix all the frosting ingredients until smooth. Dip each doughnut in the frosting, and sprinkle your decoration before the frosting sets. Enjoy!


These are really fun and have that nice old-fashioned doughnut taste without being incredibly greasy. As far as texture goes, they are crispy on the outside, tender in the inside and slightly dense. They are really delicious and so cute! These are sure to please your inner kid! Let me know what your favourite doughnut topping is!


Easy Plantain Dessert

Plantains are one of my favourite ingredients to cook with because they are equality great with savory and sweet recipes. Talk about versatility!


This week, I was really craving them, and I love fried plantain. However, since my mom has raised me to be completely terrified of  deep-frying things, I tried baking them: success!


The coconut-plantain combination in this recipe is fairly obvious, but so yummy!


Here is what you need:

  • 4 yellow plantains (1 per person)
  • 1 tsp coconut oil/ plantain

For the coconut sauce:

  • 1 cup coconut milk
  • 1 tbsp corn starch
  • 1 tsp maple syrup
  • 1 tsp rum (optional)
  • 1 tsp vanilla extract

Here is what you need to do:

  1. Cut the two extremities of the plantains and slice the skin open to remove it.
  2. Slice each plantain diagonally, or straight down depending on your preference. You want them to be about 7mm-10mm thick. Place your slices in a large bowl.
  3. Melt the coconut oil and pour over the plantains and mix until all the pieces are well coated.
  4. Place the plantains in a single layer on a cookie sheet. Slide in the oven set at 350F. Let cook for 15 minutes. Flip over and cook again for 15 minutes. If you want, you can set the oven on ‘broil’ for the last 5 minutes to have a nicely caramelized top. Yum!
  5. For the sauce, mix the coconut milk with the corn starch and put in a sauce pan on medium heat. Stir until it starts to thicken up. Add the rest of the ingredients and mix well.
  6. Serve the plantain slices with the warm sauce on top.


This is so easy to make and so delicious! All the flavours complement each other nicely and make for a very yummy dessert. I really like how you can caramelize the top of the slices for maximum flavour! So simple, and way less scary then deep-frying them!

Let me know if you try this out and what your favourite plantain recipe is!