I have something really embarrassing to tell you.
So I pretty much never know the correct way to store my baked goods. Either I wrap it all up super close in an airtight container when it is still entirely too warm resulting in a big gooey mess of cookies/cupcakes/etc. basically unbaking themselves; or I leave everything out chillin’ with all the breezy air flowing freely throughout my house resulting in stale baked goods in something like 48 hours.
It is a particularly sad experience to spend 75% of your life baking cookies, only to end up not being able to enjoy them the next day. Life is hard when you have a food blog.
Okay, but we’re not even to the embarrassing part yet. This happened when I chose option B, letting my baked goods hang out (read: I was lazy, and didn’t store anything properly). You see, this became a problem because I was unbelievably head over heels for these donuts. That’s part of the reason I didn’t store them in the first place. They were so tempting. I was scared to keep them.
Well, my plans to trick myself into not eating all of the donuts failed miserably when I found myself picking at the lone stale donut still standing 3 days later. That’s the embarrassing part. But if you baked the most perfect tasting orange donuts that were melt-in-your-mouth soft, and covered with sweet chocolatey goodness, you would be picking at the stale leftovers too.
Oh, and by the way, they’re vegan, and gluten-free.
Chocolate Frosted Orange Donuts
yield 8-10 donuts
For the donuts:
- 2 cups almond meal
- zest of 1 orange
- 3 tbsp corn starch
- 3/4 tsp baking powder
- dash salt
- 3/4 cup unsweetened almond milk
- 1/4 cup honey or agave
- 1/3 cup orange juice
- 1/2 tsp orange extract
For the frosting:
- 1 cup powdered sugar
- 2-4 tbsp hot water
- 1 and 1/2 ounces unsweetened chocolate, melted
- Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
- In a large bowl, whisk together almond meal, orange zest, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and orange extract until combined.
- Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Let stand for 5-10 minutes, then transfer to a wire rack (I flipped mine over onto the rack and they came right out) to cool completely.
- To make the frosting, place powdered sugar in a medium bowl. Slowly add in water 1 tbsp at a time, stirring constantly, until it reaches a spreadable glaze consistency. Stir in melted chocolate. If glaze becomes too thick, add an other tbsp hot water. Spread glaze on top of cooled donuts.
- Top with extra orange zest and/or sprinkles if desired. Store in an airtight container (so you don’t pick at stale donuts) for up to one week.
**Note: If while spreading the glaze it becomes too stiff, stick the bowl in the microwave for 10 seconds, and it will thin out again.