Posted in Recipes on 08.10.2019
Haunted Halloween Donuts
prep: 20 mins / cook: 25 mins / inactive: 30 mins / total: 1 hour 15 mins / quantity: 12 donuts Print recipe?
Spook your guests with these frightfully good Halloween donuts! These baked donuts are also full of warming spice and chocolate orange yummies!
Do you celebrate Halloween? It’s a (relatively) new thing here in the UK and even though we don’t have children we still often decorate the house, get dressed up, invite our friends and basically have a good giggle, lots of themed food and silly party games.
True story: One year we invited our friend who works in the Royal Navy. He’d never met the other family we’d also invited yet chose to hide (in full witches costume and heels) behind the curtain before they arrived. Bear in mind the father of that family also happens to be a fifth Dan black belt and an anti-terrorist officer. I think I almost died from laughing that night!
One of my favourite things about Halloween is, of course, the food. It’s the chance to get really creative and ghoulish. Embrace our darker side.
Halloween can also be the holiday of the sugar coma. So I’ve lightened these Halloween donuts up a little by baking them and by using Sweet Freedom’s range of natural sweeteners. Made with natural fruit extracts I am a HUGE fan of their whole range.
For these Halloween donuts I’ve used their Vanilla Syrup and Choc Shot Orange Spice in the donuts and their Choc Pot for the easiest and quickest chocolate frosting. No melting, no dripping, just spread it on for a beautiful shiny glaze – I did the same for this gorgeously light and fluffy Chocolate Cake.
One thing to note – the Vanilla Syrup IS limited edition. But it can easily be subbed with either their Fruit Syrup or any agave or maple syrup and adding an optional dash of vanilla extract.
Did you also know that a lot of sprinkles aren’t vegan? Check the labels as colourings used often contain animal derivatives including cochineal (made from crushed insects) and shellac (a resin secreted by the female lac bug)
I’ve used these Galactic Gatsby vegan sprinkles from Baking Time Club. They come in a fantastic range of colours and arrive delicately wrapped in tissue inside a letterbox friendly flat box.
Whilst these Halloween donuts are beautifully light and fluffy, they’re also decadently rich and chocolatey. I’m a little ashamed to admit that the first time I made them we ate all 12 in one day. There was no giving away, no sharing the Halloween donut love. We scoffed the bloody lot.
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Haunted Halloween Donuts
prep: 20 mins / cook: 25 mins / inactive: 30 mins / total: 1 hour 15 mins / quantity: 12 donuts
- 1 tblsp ground flax seeds
- 150g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tblsp raw cacao powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 cup (80g) Sweet Freedom Vanilla Syrup – or sub with Sweet Freedom Fruit Syrup or any agave or maple syrup
- 1/4 cup (90g) Sweet Freedom Choc Shot Orange Spice
- 1/2 cup (150g) plain coconut yoghurt
- 1/3 cup (80ml) unsweetened plant milk – I used almond milk
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- In a small bowl or mug put the ground flax seeds along with 3 tblsp cold water, stir together then set aside
- In a large bowl put the flour, baking powder, bicarbonate, cacao powder, cinnamon and nutmeg and stir together
- In a medium bowl whisk together the milk, yoghurt and flax seed mixture (also known as a flax 'egg') and the Sweet Freedom Syrup and Choc Shot
- Add the bowl of wet ingredients to the bowl of dry ingredients and whisk together. Make sure to scrape up from the bottom of the bowl so no ‘pockets’ of unmixed flour remain
- Grease your donut tins or molds. I used silicon molds and brushed with a little oil.
- Spoon the donut mixture into a large piping bag with either no nozzle or just a plain tipped nozzle then pipe the mixture, filling each ring to roughly two thirds full
- Bake for 25 minutes until soft but spongy. Remove from the oven and allow to cool in the tins for 5 minutes
- Gently but firmly tap the donuts out of the tins or molds onto a cooling rack and allow to cool completely
- When the donuts are cool spread a little of the chocolate pot on top of the rounded side of each donut and scatter the sprinkles. I put each donut on a plate before scattering the sprinkles to catch any that escape!
- The chocolate pot doesn't set like melted chocolate so these donuts will have to be stored flat rather than stacked on top of each other
- Store in an airtight container
- On a previous recipe I experimented with not oiling the molds and those donuts did NOT turn out!
- If you're using silicon moulds put them on a tray before piping - this just makes it easier to get them in and out of the oven!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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