Choconut Doughnuts

3/4 cup unbleached all purpose flour 1/4 cup whole wheat pastry flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt pinch of cinnamon, optional pinch of nutmeg, optional 3/4 cup unsweetened plain almond milk 1/2 cup unrefined sugar 2 Tablespoons vegan butter (I used Earth Balance Coconut Spread), melted 1 teaspoon pure vanilla extract 1 recipe chocolate ganache ~1/2 cup unsweetened shredded coconut 1. Preheat oven to 350 degrees and lightly grease a 6-count doughnut pan. 2. In a medium mixing bowl, whisk together flours, cocoa, baking powder, salt, and spices. 3. In a glass measuring cup, stir together milk, sugar, butter, and vanilla. 4. Add wet ingredients to dry and stir well to combine. 5. Pour batter evenly amongst the doughnut pan and bake for 11-13 minutes. 6. Remove from oven and allow doughnuts to cool for 5 minutes before transferring to a cooling rack. 7. Once doughnuts are cool to the touch, dip the tops in the ganache and sprinkle generously with shredded coconut. Chocolate ganache*** For the ganache: 1/3 cup almond milk 1/3 cup semisweet chocolate chips 2 tablespoons pure maple syrup In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. Source: http://tahinitoo.wordpress.com/