Sounds crazy, but hear me out!
These scrumptious holey cakes aren’t just not ‘bad’ for you, they’re also kinda good for you, too.
Full of undetectable, undercover probiotics thanks to a generous glug of filmjolk in the dough as well as in the decadent ganache frosting, I think these may be one of my favourite ways to ‘treat myself, better’ yet.
They’re incredibly cute and easy to make, any each bite is absolute heaven.
While I’ve made these in a donut tin (which I couldn’t help but buy when I saw it at coles) they’d also make delicious brownies or muffins – so don’t let it stop you if you don’t have a tin!
1/2 cup self-raising flour
1/2 cup almond meal
1/4 cup cocoa (or cacao)
1/4 cup stevia
3/4 cup filmjolk
Pinch of salt
1 tsp coconut oil for greasing
50g dark chocolate
25g almond butter
Pinch of salt
Preheat oven to 180° fan-forced and grease donut pan (or whatever pan you are using) with melted coconut oil.
In a mixing bowl, combine flour, almond meal, cocoa, stevia, egg, salt and 3/4 cup filmjolk. Spoon into donut tin until 2/3 full. Bake for 10 – 15 minutes until risen and an inserted knife comes out clean.
While the donuts cool, melt chocolate and mix in almond butter and filmjolk to make the chocolate ganache icing.
When cool to touch, ice each donut with ganache, sprinkle a little salt and serve chilled or at room temperature.