Denise says:

  • Doughnuts are traditionally eaten at Chanukah as, traditionally, they are fried.
  • However, this recipe is a twist on the classic doughnut, taking the form of a baked, 3-layer creation. It is a family-friendly, chocolate dessert that everyone will enjoy!  You need to make the cake mixture 1.5 times and this can be done in advance.
  • Preparation Time: 25 minutes
  • Cooking Time: 30 minutes
  • Serves:  8 people

Ingredients:

  • Cake
  • 150g non-dairy margarine (Tomor)
  • 180g caster sugar
  • 250g self-raising flour
  • 100g cocoa powder
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 180ml almond milk (or other non-dairy milk)
  • *Weigh up half of this mixture for the second bake*
  •  
  • Filling
  • 200g lotus spread
  • 100g coconut yoghurt
  • Topping
  • 200g plain chocolate
  • 400g non-dairy double cream
  • Chocolate sprinkles / strawberries, raspberries or blackberries / sprigs of mint
  • NB:  You will need 2 doughnut tins or use the same one twice

Method

  1. Lightly grease both parts of a doughnut tin with spray oil. Most doughnut tins split in half (if you don’t have one, use two 20cm round tins and use a 6cm cookie cutter to take the centre out when cooked). This makes the first 2 cake layers.
  2. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  3. Using an electric whisk, combine the margarine and sugar together until smooth. Add the flour, cocoa powder, vanilla extract, eggs and almond milk and whisk until the mixture is completely smooth.
  4. Bake for 25 – 30 minutes or until the centre is cooked. Allow to cool for 5 minutes.
  5. If you have used a doughnut tin, slice the doughnut cake in half.
  6. Repeat steps 1 – 4 using half the cake mixture. Cook the mixture in one side of the doughnut tin to make your third cake layer.
  7. For the filling, mix the lotus spread with the yoghurt. Gently spread onto the cake, assembling the layers as you go.
  8. For the chocolate ganache topping, melt the chocolate over a double boiler. Then add the cream and whisk together until smooth. Leave to cool slightly before drizzling over the sides. Add sprinkles and any other optional toppings at this stage.  Leave in the fridge for 10 minutes to set before serving.
Tagged in: Almond Milk, Chanukah tea, coconut yoghurt, dark chocolate, dessert, Eggs, Jewish, Lotus spread, non dairy cream, SR Flour