Fact - I am a sucker for sweet treats with a citrus twist - lemon, lime, orange...love them all! A few years ago I became a little bit hooked on this delicious lime, yoghurt and olive oil cake from the food blog "Souvlaki for the Soul" (you can see the recipe here).
With an abundance of limes in my fridge last week and the cake recipe as my inspiration I decided to make these zesty (egg and dairy free) donuts. I'm hopelessly impatient when it comes to waiting for a whole cake to bake so the bonus with making donuts instead is that you only have to wait about half the time. - yay!
To make them a little extra decadent (why not?!) I decided to make a ridiculously easy chocolate frosting by combining melted 85% dark chocolate with some coconut milk. My husband (who thinks his opinion and feedback on all my food creations is very important) wanted it noted for the record that he thinks the donuts are better without the chocolate frosting and instead prefers them with a little extra lime zest and coconut sugar sprinkled over the top when they come out of the oven....righteo thanks husband (I do concede this is an equally delicious option and an even easier option if you can't be bothered melting chocolate etc).
If you don't have a couple of donut pans, no problem.. simply make these into 12 little cupcakes instead! I hope you love them as much as we do!
1 cup unflavoured coconut yoghurt
⅓ cup of extra virgin olive oil
1 cup coconut sugar
The zest of one lime
¼ cup lime juice
2 Tbsp flaxmeal*
1¾ cups of sifted spelt flour
1½ teaspoon baking powder
½ teaspoon salt
100g of dark chocolate (I like the 85% dark chocolate), roughly chopped
4 tsp coconut milk
* Flaxmeal is simply Flaxseeds that have been ground down into a fine flour/meal. Flaxseed is one of the most concentrated plant sources of Omega-3 fats. They are also rich in antioxidants, B vitamins, dietary fibre, protein and potassium. You can buy Flaxmeal in just about all Health Food Stores and most grocery stores also stock it in the health food aisle.
** As an alternative, when you are ready to eat the donuts simply sprinkle them with a little extra coconut sugar and finely grated lime zest.
Pre-heat your oven to 180 degrees celcius.
Very lightly grease 2 donut pans (this mixture makes 12 donuts in total) with a little of the oil.
In a medium sized bowl add the ground flaxmeal together with 6 tablespoons of water. Give it a good stir and leave it for 3-4 minutes. Over that time the mixture will thicken and turn into an "eggy" kind of consistency.
In a separate large bowl, mix together the spelt flour, coconut sugar, baking powder and salt until well combined.
To the medium sized bowl that contains the flax mixture add the lime juice, lime zest, coconut yoghurt and olive oil. Mix well to combine.
Pour the wet ingredients mixture into the dry ingredients and using a wooden spoon mix until just combined.
Spoon the mixture into the 2 donut pans until they are about 3 quarters full.
Bake for 20-25 minutes or until a skewer inserted into the midddle of the donuts comes out clean.
Leave the donuts to cool in the donut pans for five minutes and then invert them onto a wire rack.
While the donuts are baking, melt the chocolate over a double boiler. Remove from the heat and then stir through the coconut milk.
Once the donuts are cooled, lightly coat them with the chocolate glaze and put them in the fridge so the frosting can firm up. Enjoy!