Double-Chocolate Glazed Doughnuts

1. 1

   For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.

2. 2

   Spray a doughnut pan lightly with nonstick spray.

3. 3

   In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken.

4. 4

   Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.

5. 5

   In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate.

6. 6

   Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined.

7. 7

   Stir in the chocolate chips with a spoon or spatula.

8. 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. 9

   Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes.

10. 10

    Allow to cool slightly while you make the glaze.

11. 11

    For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler.

12. 12

    Stir in the grapeseed oil until the chocolate is smooth.

13. 13

    Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.

14. 14

    Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.

* Per serving · 4 servings · Values may vary.