Rich chocolate cake donuts topped with dark chocolate pudding and cake crumbs!
I discovered Brooklyn blackout cake while living in(of all places) Brooklyn. I had never really heard of it, or knew what it was until a few years ago. However, I am yet to find a vegan version. The idea of a Brooklyn blackout cake is brilliant. It is a rich dark chocolate cake, filled with chocolate pudding instead of frosting and then filled with cake crumbs and topped with more pudding and more cake crumbs! Amazing, right? Well, here I have created for you vegan Brooklyn blackout donuts! You’re welcome!
These are a super simple cake donut, baked, not fried! Making them a bit healthier than a yeast donut(probably not much, though). I made a very chocolaty batter made even more intense with the addition of some instant espresso powder to bring out all the chocolaty goodness!
Then I topped them with a quick and delicious vegan dark chocolate pudding. It gets nice and firm as it cools and creates the actual best donut topping! Then I used a few of the donuts to create the cake crumbles on top. Just crumble up as many as you need to top the remaining donuts. I used two donuts to make the crumbles!
My husband recently purchased me a super cute and fancy shaped silicone donut pan. I do NOT recommend it. I quickly realized after I could not get the donuts out of the pan, that I have thrown away many a silicone pan. I sprayed it, floured it, and I have tried every other method to get them to work, but they are always a no go. If they work for you, great! However, I definitely recommend just getting yourself a metal donut pan!
These vegan Brooklyn blackout donuts are out of this world! They are moist and decadent, easy and delicious! Chocolate cake+dark chocolate pudding=best donuts of all time!
Rich chocolate cake donuts topped with dark chocolate pudding and sprinkled with cake crumbs.
- 1 3/4 C. All purpose flour
- 2/3 C. Cocoa powder
- 3/4 C. Brown sugar
- 3/4 C. Cane sugar
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Instant espresso powder
- 1 tsp. Salt
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 tsp. Vanilla
- 3/4 C. Almond milk or other non dairy milk
- 1 tsp. Apple cider vinegar
- 1/2 C. Vegetable oil
- 3/4 C. Coconut milk, full fat
- 2 1/2 Tbsp. Cocoa powder
- 1 Tbsp. Corn starch
- 3 Tbsp. Cane sugar
- 3 oz. Dark chocolate, vegan
- 1/2 tsp. Vanilla
- 1/2 tsp. Salt
Preheat oven to 350 degrees. In a large mixing bowl, sift together the flour, cocoa powder, baking powder and baking soda. Then add the sugars, espresso powder and salt. Whisk just to combine.
Now in a separate medium sized mixing bowl, add the flax and water, whisk to combine and let sit for a minute to thicken and make flax eggs. This is equal to 2 eggs. Now pour in the vanilla, almond milk, vinegar and veggie oil. Whisk to combine.
Now pour the wet mixture into the dry mixture. Stir until fully combined.
Spray a donut pan with non stick spray. Now scoop the batter into a piping bag or ziploc bag with the corner cut to mimic a piping bag. Pipe the filling into the donut pan, filling each donut cavity about 1/2 full.
Bake at 350 degrees for 12-18 minutes or until a toothpick comes out clean.
While the donuts are baking, make the pudding. In a medium sized sauce pan, add all of the ingredients for the pudding. Heat on medium high, whisking until the mixture starts to bubble. Reduce heat to low and whisk until the chocolate has all melted and the pudding is starting to get thick, about 2-4 minutes. Remove from heat and let cool.
When the donuts are done, let them cool completely before removing from the pan. Let the pudding cool at the same time. It should be thick, but if you put it in the fridge it will be too thick to dip. You want it to harden up once it is on the donuts.
Once ready, crumble 1 or 2 of the donuts into a small bowl for topping. Then dip each donut into the pudding and top with cake crumbs. Repeat until all the donuts are done. Then Eat them all!