Chocolate Oreo Swoonuts (Gluten Free & Vegan)

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

What’s A Swoonut you ask?

The short definition is: a swoonut is a baked cake donut that’s dairy, gluten and refined sugar free.

If the word “swoonuts” appeared in a dictionary, it would look something like this:

Swoonuts [swoon-nuhts]

noun

  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

As for the long definition: swoonuts are everything a good donut should be. They have a heavenly, melt-in-your mouth, cake-like texture, that stays fresh and moist for days. The donut itself must have a delicious flavour that glaze and toppings merely enhance, not compensate for. And if you choose to add glaze and toppings, they must be applied generously. Swoonuts proudly sit on the healthy side of the donut scale, yet are still considered a delicious, indulgent treat.

Now that you know what I’m talking about when I say “swoonut”, I probably don’t need to do any further convincing of why you need to make them.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

History of the swoonut

I posted the original swoonut recipe Spiced Vanilla Cake Donuts way back in 2017. They were such a hit that I followed them up with an even more decadent Chocolate Swoonut.

Both of these original recipes are dairy, gluten/grain free (depending on what flour you choose), and refined sugar free, but they do contain eggs. So my next challenge was to create a swoonut that was completely vegan.

The vegan swoonut recipe I shared next uses peanut butter as the egg replacement. These Vegan Chocolate Peanut Butter Swoonuts have an incredibly smooth, velvety texture with a deliciously rich chocolate flavour.

Next came Red Velvet Swoonuts with Cashew Creme Frosting which use beetroot to create the iconic red velvet crumb. And then came Christmas Spice Swoonuts with Cinnamon Orange Glaze, which combine all the spices and flavours found in traditional Christmas cake and Christmas spice cookies.

I realised there were no fruity swoonuts so I created these Lemon & Poppy Seed Swoonuts which have just the right balance of tangy citrus to sweet cake donut, dotted with poppy seeds for a hint of nuttiness.

That brings us to present day and these Chocolate Oreo Swoonuts  –  which might just be the most ULTIMATE swoonut to date.

What Makes These Chocolate Oreo Swoonuts So Special?</p>
<p>For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They're comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.</p>
<p>These swoonuts are baked, not fried, so they're not soaked with oil and much better for you.</p>
<p>Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

What makes these Chocolate Oreo Swoonuts so good

For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They’re comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.

These swoonuts are baked, not fried, so they’re not soaked with oil and much better for you.

Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

 

How to bake the perfect Swoonut

The trick to achieving the perfect texture for these swoonuts is slightly under baking them. To do this, simply take them out of the oven when they’re just firm to touch and a knife comes out mostly clean with the odd crumb.

Swoonuts will continue to cook for at least another 30 seconds once they’re out of the oven, which will bring them to the perfect, melt-in-the-mouth texture.

If you bake a donut too long it will be hard and dry and are taste nowhere near as good. So be sure to use a timer when baking these swoonuts so you can check them around the 10 minute mark. They’ll likely need another minute or two depending on your oven, but probably not much more.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Don’t Forget About The Toppings

One of the best things about these Chocolate Oreo Swoonuts is they’re delicious straight from the oven, without any toppings at all, but if you want the full Oreo experience, dip them in the simple glaze recipe below and top them with crushed Oreo cookies.

Store-bought Oreo cookies are vegan but not gluten or refined sugar free. So if you want your Chocolate Oreo Swoonuts to be completely gluten free, you can make your own Oreo cookies using my Oreo Cookie recipe here. The catch is my Oreo Cookie recipe does contain eggs. So if you need a gluten free and vegan Oreo cookie, keep an eye out as I’m still working on that recipe.

I hope you love these vegan, Chocolate Oreo Swoonuts, and if you make them, be sure to tell me what you think in the comments below.

 

Chocolate Oreo Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 12-14 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g ground almonds
50g coconut flour
50g raw cacao powder (or dutch process cocoa for extra dark swoonuts)
75g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g smooth nut butter (I used chocolate chocolate hazelnut butter)
100g coconut yoghurt
200ml plant milk
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Simple Glaze
1 cup icing sugar (I used powdered coconut sugar for the caramel glaze)
1 Tbsp coconut oil
1 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp plant milk

Topping Suggestions
Crushed Oreo cookies (store bought or homemade)
Raw cacao nibs
Raw chocolate

 

Preheat the oven to 170ºC fan bake (190ºC conventional). Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full, alternatively pipe the mix into the donut holes for a really even, smooth donut.

Place the donut tray in the centre of the oven and bake for 12 to 14 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and a knife inserted comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before dipping in glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the glaze: place all the ingredients in a small bowl and stir until well combined. For a white glaze use white icing sugar and rice syrup, and for a caramel glaze use powdered coconut sugar and pure maple syrup.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the round side of the donuts, then place on the wire rack. If using crushed oreos as the topping, press them into the glaze. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can be reused. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Lemon & Poppy Seed Swoonuts

Lemon & Poppy Seed Swoonuts

 

Is there such a thing as too many swoonut recipes?

No, I don’t think so either.

And lucky for you because these lemon & poppy seed swoonuts are worth swooning over!

Like all swoonuts, these have that lovely melt-in-your mouth, cake-like texture, that doesn’t go stale by the end of the day. They have just the right balance of tangy citrus to sweet cake donut, and the poppy seeds add a subtle hint of nuttiness while also looking pretty!

 

 

 

Decorating these lemon & poppy seed swoonuts is optional. They’re delicious as they are, especially when still warm from the oven, or if you have some leftover lemon juice a little drizzle over the top brings out the zesty lemon flavour even more. If you like your donuts glazed, I’ve included a recipe for a simple coconut sugar and lemon juice glaze which gives them a beautiful caramel colour from the coconut sugar.

Of course, if you can’t eat your donuts without powdered sugar (like in these photos) then by all means go ahead, after all these are a treat and not meant to be eaten for breakfast.

 

 

 

 

It took a few batches of bland, dry and stuck to the pan swoonuts, to get this lemon and poppy seed flavour right. When you throw acidic lemon juice into the mix it throws everything off. So in the end to get the right combination of flavour and texture I ended up creating this recipe again from scratch.

Like all swoonuts these lemon & poppy seed are dairy, gluten and refined sugar free, and if you’d like a completely grain free version simply swap the rice flour for buckwheat, and for a low sugar version simply leave off the glaze.

 

 

  

 

If you make these lemon & poppy seed swoonuts I’d love to hear from you!

Leave me a message in the comments below and if you share any of your creations on social media be sure to tag me @swoon.food #swoonfood so I can come and admire them. Enjoy.

 

LEMON & POPPY SEED COCONUT YOGHURT Swoonuts

Makes: 12 donuts
Prep time: 20 minutes Bake time: 13 minutes

Dry Ingredients 
75g ground almonds
75g coconut sugar
60g rice or buckwheat flour
35g coconut flour
2 tsp poppy seeds
1.5 tsp baking powder
1/4 tsp nutmeg, ground or freshly grated
pinch pink Himalayan salt

Wet Ingredients
3 eggs
110g coconut yoghurt
40g rice syrup, raw honey or pure maple syrup
75ml lemon juice
75g coconut oil, melted

Lemon & Coconut Sugar Glaze
100g lemon juice
100g  coconut sugar

Preheat the oven to 170ºC fan bake and lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can bake these as muffins.

Place all the dry ingredients into a mixing bowl and stir until well combined.

Place the eggs, coconut yoghurt and liquid sweetener of choice into a mixing bowl and use a hand whisk to stir until evenly combined. Add the lemon juice and whisk together.

Pour the wet ingredients into the dry and stir until evenly combined. Lastly add the coconut oil and stir well.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes about 3/4 full.

Place the donut tray into the centre of the oven and bake for 12 to 13 minutes. The secret to a good baked donut is not over-baking them – you want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and when you insert a knife into the centre it comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before removing from the pan. If they don’t come out easily use a blunt knife to loosen the edges and then gently tease the donut sides while holding the tray upside down.

If using the lemon & coconut sugar glaze, spoon it over the donuts while still warm so that it soaks through well.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the lemon & coconut sugar glaze: combine the lemon juice and coconut sugar in a small bowl and stir well.

 

 

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Swoonuts are a firm favourite in our household and are without a doubt the Swoon Food recipe I make most often! 

If you don’t know what a swoonut is yet, the short definition is: a baked cake donut that’s dairy, gluten and refined sugar free.

Swoonuts have a lovely, melt-in-your mouth, cake-like texture and won’t go stale by the end of the day.  They must also have a delicious flavour that glaze and toppings merely enhance, and if you choose to add any glaze or topping, it must also be applied generously.

Basically, swoonuts are everything a good donut should be, and proudly sit on the healthy side of the donut scale!

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

With Christmas approaching, I wanted to create a swoonut that embodied all the nostalgic flavours we associate with this time of year.

I thought about the spices and flavours found in traditional Christmas cake and Christmas spice cookies and came up with a delicious combination of cinnamon, ginger, nutmeg, cloves and cardamom, with a hint of orange and raw cacao.

For the glaze I used the beautifully fragrant combination of cinnamon and orange, with a little coconut oil for setting. The glaze has a lovely gloss to it and really doesn’t need any further toppings, but if you can’t help yourself then coconut flakes, pomegranate or freeze dried raspberries would all go nicely.

Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Christmas Spice Swoonuts with Cinnamon & Orange Glaze

If you make these Christmas spice swoonuts, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 

50g rice flour
50g buckwheat flour
50g coconut flour
50g ground almonds
50g coconut sugar
1 Tbsp raw cacao
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cardamom
1/4 tsp nutmeg, ground or freshly grated
1/4 tsp cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink Himalayan salt

Wet Ingredients
2 eggs
100g coconut yoghurt
250 orange juice
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Chocolate Glaze
1/4 cup raw cashews
1/4 cup coconut milk
1 Tbsp pure maple syrup, rice syrup or raw honey
1/4 cup coconut oil, melted
pinch pink Himalayan salt
1 Tbsp raw cacao powder

Cinnamon Orange Glaze
1 Tbsp orange juice
1 Tbsp pure maple syrup
1 Tbsp coconut oil, melted
2 Tbsp cashew butter
1 tsp cinnamon
pinch pink Himalayan salt

Topping Suggestions
Freeze dried raspberries/cherries/mandarin/strawberry/blueberries etc
Desiccated coconut
Coconut flakes

Preheat the oven to 180ºC fan bake. Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients except the coconut oil, into another bowl and whisk until combined.

Pour the wet ingredients into the dry and stir until evenly combined. Add the coconut oil and stir well to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes. The secret to a good baked donut is not over-baking them – you want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily, if not, try gently teasing the donut sides out while holding the tray upside down.

Allow the donuts to cool completely before drizzling with glaze and your choice of toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the cinnamon orange glaze: place all the ingredients in a small bowl and stir well to combine. 

Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Chocolate Peanut Butter Swoonuts (Vegan)

Chocolate Peanut Butter Swoonuts (Vegan)

Chocolate Peanut Butter Swoonuts (Vegan)

Swoonuts [swoon-nuhts]

noun

  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten/grain, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

 

Now that you know the definition of a swoonut, I probably don’t need to do any further convincing of why you need to make them… amiright?!

I posted the original swoonut recipe, spiced vanilla cake donuts here, and followed them up with an even more lush chocolate version here. Both recipes are dairy free, gluten/grain free (depending on what flour you choose), and refined sugar free. However, they do contain eggs. So my next challenge was to create a swoonut that’s completely plant based.

I used my egg free ultimate peanut butter chocolate cake recipe for inspiration, with a few tweaks to get the melt-in-your-mouth swoonut texture. Peanut butter replaces the eggs and imparts a richness to these new swoonuts, with just a subtle hint of peanut butter flavour. If you can’t eat peanuts you could easily swap peanut butter for any nut butter – I think cashew butter would work really well too as it has a similar smooth texture.

 

Chocolate Peanut Butter Swoonuts (Vegan)

One of the tricks to getting the perfect texture for these swoonuts is to slightly under bake them. By that, I mean take them out of the oven when they’re just firm to touch and a knife comes out mostly clean. They will continue to cook for a 30 seconds or so once they’re out of the oven which will bring them to the perfect, melt-in-the-mouth texture. If you cook them too long they go a little hard and just aren’t as good. Use a timer when cooking them so you can check them at 8 minutes. They’ll likely need another minute or two depending on your oven, but probably not much more.

These peanut butter & chocolate swoonuts are delicious straight from the oven, no toppings required! If you do want to get a bit fancy you can dip them in powdered sugar (although I don’t recommend this for anyone keeping to a low/unrefined sugar diet) or you can coat them in chocolate glaze as per the recipe below.

I hope you love these plant based, peanut butter swoonuts, and if you make them, come back and tell me what you think in the comments below! Enjoy.

 

 

 

Chocolate Peanut Butter Swoonuts (Vegan)

 

Chocolate Peanut Butter Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g raw cacao powder
50g coconut flour
50g ground almonds
75g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg, ground or freshly grated
1 tsp cinnamon
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g peanut butter (ideally smooth)
100g coconut yoghurt
200ml coconut or nut milk of choice
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Raw Chocolate Glaze (Optional)
1/4 cup raw cacao butter
1/4 cup coconut oil
1/4 cup pure maple syrup, rice syrup or raw honey
1/4 cup raw cacao powder
pinch pink Himalayan salt

Topping Suggestions
Raw cacao nibs
Freeze dried raspberries/cherries/mandarin/strawberry/blueberries etc
Desiccated coconut
Coconut flakes
Powdered coconut sugar

Preheat the oven to 170ºC fan bake. Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until evenly combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before either coating with powdered sugar or dipping in the chocolate glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the raw chocolate glaze: place the cacao butter and coconut oil in a heatproof bowl set over a pan of steaming water with the heat turned off. When melted, remove the bowl from the heat. Add the remaining ingredients and stir until well combined.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the smooth side of the donuts, then place on the wire rack. If using extra toppings sprinkle them over at this point. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can either be reused or turned into raw chocolate. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.

Note: due to the nature of this glaze, it won’t set hard on the swoonuts unless refrigerated. However, these swoonuts are best eaten at room temperature, so what’s a little sticky glaze between friends!

Chocolate Peanut Butter Swoonuts (Vegan)