This week the wonderful Leah from Norah’s Brownies paid a visit to the So Vegan kitchen and showed us how to create these spooky spiderweb doughnuts for halloween!
Leah’s version is gluten free, using gluten free self-raising flour and natural ingredients such as matcha, activated charcoal and dunaliella-salina to create the awesome halloween-esque colours.
These are quick and easy to throw together. If you don’t have a kitchen aid, you can simply use a food processor.
Bugs & hisses!
Roxy & Ben
350g (12.3oz) self-raising free flour (gluten-free optional)
- 350g (12.3oz) coconut sugar
- 1 tbsp xanthan gum
1 tsp ground nutmeg
1 tsp allspice
1 tsp cinnamon
300ml (10.1 fl.oz) coconut milk
240ml (8.1 fl.oz) vegetable oil
300g (10.6oz) dairy-free white chocolate
1 tsp matcha
1 tsp activated charcoal
1 tsp dunaliella-salina
- Preheat the oven to 200°C fan / 425°F.
- Add the flour, sugar, xanthan gum, nutmeg, allspice and cinnamon to a food processor or kitchen aid and process until all the ingredients are combined. Then add the coconut milk and vegetable oil, and process until the mixture turns into a smooth cake batter.
- Spoon or pipe the cake batter into silicon doughnut moulds until all the batter has been used up. Note, if using metal doughnut moulds, grease them with a little oil before adding the batter.
- Wet your fingers in a little water and smooth out the tops of the doughnuts. Bake in the oven for 15 minutes.
- Remove from the oven and leave the doughnuts to cool while you prepare the toppings.
- Add a little water to a saucepan on a medium-low heat and sit a bowl in the mouth of the pan, making sure the bottom of the bowl doesn't touch the water. Add 100g (3.5oz) of white chocolate to the bowl and leave it to melt, stirring occasionally. Then add in the matcha powder and stir until fully combined. Remove from the heat and set to one side.
- Melt another 100g (3.5oz) of white chocolate in a separate bowl over the water in the saucepan and stir in the dunaliella-salina. Remove the bowl from the heat and set to one side.
- Finally, sit another bowl in the mouth of the saucepan and melt the remaining 100g of white chocolate. Stir in the activated charcoal. Remove from the heat and add to a piping bag.
- Dip one doughnut at a time in either the matcha or the dunaliella-salina topping and place on a plate or cooling rack. Then snip the end of the piping bag with the charcoal topping in it so the hole at the tip is a few mm wide and pipe two circles around each doughnut. Then, run a tooth pick through both circles to create the spider-web effect.
- Leave the doughnuts to one side so the toppings set before devouring!
- These will keep for up to 5 days in an airtight container.