-
1
For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.
-
2
Spray a doughnut pan lightly with nonstick spray.
-
3
In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken.
-
4
Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.
-
5
In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate.
-
6
Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined.
-
7
Stir in the chocolate chips with a spoon or spatula.
-
8
Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.
-
9
Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes.
-
10
Allow to cool slightly while you make the glaze.
-
11
For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler.
-
12
Stir in the grapeseed oil until the chocolate is smooth.
-
13
Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.
-
14
Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.
