GERMAN CHOCOLATE PROTEIN DONUTS (VEGAN)
I sure wish I had one of these vegan German Chocolate Protein Donuts to dunk into my coffee. They were so scrumptious they only lasted a couple days, but I’ll definitely be making them again! Each chocolate cake donut is smothered with coconut pecan frosting… sure to satisfy those German Chocolate cake cravings 😉 Best of all, they’re free of added sugars and high in protein and fiber!
Did you know? Although coconut oil is often marketed as a great source of “fast metabolizing” medium-chain-triglycerides (MCTs), most coconut products contain primarily lauric acid, not MCTs.
Protein substitutions
For added protein, I used LIV Body Lean Vegan Protein in German Chocolate (one of my favorite flavors!). I absolutely love that this brand has no artificial ingredients but still tastes great and works well for baking! Feel free to use my code “NOEXCUSES” for 20% off all LIV Body products 😉
If you don’t have this particular brand, any plant-based protein powder should work so long as it’s a complementary flavor (like vanilla or chocolate).
You might be able to substitute whey or casein in this recipe if you reduce the amount of liquid to achieve a thick batter. I also have numerous donut recipes specifically for whey, such as these White Chocolate Raspberry Protein Donuts, Mint Chocolate Chip Donuts, Maple Glazed Pumpkin Spice Donuts, Oreo Protein Donuts, and these Peanut Butter & Jelly Protein Donuts (yes, I love donuts).
If you don’t have protein powder, substitute half a cup or 60 grams additional flour!
Flour substitutions
Speaking of flours, I recommend this gluten free baking flour. You should be able to substitute all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour, sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour.
The gluten-free flour can be substituted for six tablespoons coconut flour if you need lower carbs, but doing so will alter the texture. You could also try twice as much blanched almond flour (1 ½ cup), but I haven’t tested it!
Sweetener substitutions
To add sweetness without the added calories, I used my favorite organic stevia blend! It’s twice as sweet as sugar with no bitter aftertaste. If your stevia tastes bitter, it’s because it’s cheap (they used the bitter part of the stevia leaf). Feel free to substitute the stevia blend for twice as much (one half cup) baking stevia, granulated erythritol, monk fruit blend, or any granulated sugar like coconut sugar. If using stevia extract or drops, refer to the brand-specific conversion chart.
Other substitutions
This recipe calls for two teaspoons of psyllium husk soaked in warm water instead of eggs. You can swap the psyllium husk for two tablespoons of ground flaxseed soaked in water, or vegan egg replacer in the amount equivalent to two eggs. Or use eggs or egg whites!
You can also swap out the pumpkin puree for unsweetened applesauce, or prune baby food (it works great with chocolate flavors).
Coconut pecan frosting
Now for the frosting! It’s seriously the best part. First, you’ll want to simmer pitted dates with unsweetened almond milk (or dairy-free milk of choice) until soft. Then, use a blender or food processor to puree the softened dates into a paste. Add some unsweetened shredded coconut, chopped pecans, vanilla extract and a pinch of salt. Blend the mixture until just combined, adding stevia blend to taste.
Here’s the printable recipe for these vegan German Chocolate Protein Donuts! I hope you’ll rate and/or comment below if you try it 😉
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German Chocolate Protein Donuts (Vegan)
Ingredients
- 1/2 cup (60g) chocolate vegan protein powder* I used LIV Body brand in German Chocolate flavor, use code "NOEXCUSES" for 20% off
- 3/4 cup (90g) gluten-free baking flour*
- 1/4 cup unsweetened cocoa powder
- 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 3/4 tsp. baking powder
- 1/4 tsp. salt optional
- 2 tsp. ground psyllium husk + 3/4 cup water*
- 1/2 cup canned pure pumpkin*
- 1/2 tsp. vanilla extract
Frosting:
- 1/4 cup pitted dates packed
- 1/4 cup unsweetened almond milk*
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped pecans
- 1/8 tsp. vanilla extract
*See blog post above for substitutions.
Instructions
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Combine psyllium husk and warm water in a small bowl and add to dry ingredients.
- Add pumpkin and vanilla and mix until just combined. Mixture should be quite thick.
- Spoon mixture into six wells of a greased nonstick donut pan (can also use a muffin pan).
- Bake donuts for 20-25 minutes until a toothpick inserted comes out clean. Center may seem a little mushy, but texture firms up as they cool.
- While donuts bake, make frosting. Add pitted dates and milk to a small saucepan over medium heat. Once softened, add to a food processor and blend until smooth. Add pecans, coconut, vanilla, then blend again, just until combined. Add sweetener to taste.
- Spread frosting over donuts and enjoy! Donuts will keep in fridge in an airtight container up to one week.
Notes
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