Gluten-Free Chocolate Cake Donuts

By Tracy

10 Person

55 Minutes

0 Calories

These donuts are really best eaten the day they’re made, so invite a few friends over this weekend, and settle in for a cozy breakfast together. The donuts have a mild cocoa flavor and a lovely, light texture, and the glaze packs a rich, chocolaty punch. If you are seeking a slightly indulgent morning or brunch treat, look no further.

Ingredients

Glaze

rainbow sprinkles, to top
2 tbsp. non-dairy milk
3 tbsp. unsweetened dairy-free cocoa powder
115 g powdered sugar

Donuts

1 cup warm non-dairy milk
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 cup coconut oil, melted and liquid
1/2 tsp. kosher salt
1/4 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. baking powder
30 g unsweetened dairy-free cocoa powder
100 g granulated sugar
215 g gluten free flour blend
1 tbsp. flax meal

Method

01

Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)
02

Preheat the oven to 375°F. Lightly spray two full-sized donut baking pans with nonstick cooking spray, and set it aside.
03

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt until smooth. In a separate medium bowl, whisk together the oil, flax egg, vanilla, vinegar, and non-dairy milk until smooth.
04

Pour the dry ingredients into the wet ingredients and stir to combine, making sure all the dry bits are incorporated.
05

Use a kitchen spoon to scoop the dough into the wells of the donut pan, stopping when each is almost full. The dough will be thick and sticky, so use your fingers or the back of a spoon to gently press it into the indentation.
06

Bake donuts for 9 to 10 minutes, or until they spring back to the touch and a toothpick inserted into the center comes out clean. Allow donuts to cool in the pan for 5 minutes, then remove from the pan and transfer to a wire rack to cool completely.
07

In a small bowl, whisk together the powdered sugar and cocoa powder. Be sure there aren’t any clumps, and if there are, sift the ingredients so your glaze will be smooth.
08

Add 2 tablespoons of non-dairy milk and whisk well. You’re looking for a smooth, pourable glaze. If your glaze is too thick, add additional non-dairy milk one tablespoon at a time until you reach the desired consistency.
09

Cut a piece of parchment paper the same size (or slightly larger) as your wire cooling rack and place under your cooling rack to catch drips. Dip one side of each doughnut in the glaze and place glaze-side up on the cooling rack. Allow any excess to drip off.
10

While the glaze is still wet, sprinkle the tops of each donut with colorful sprinkles. Let the donuts sit at room temperature for at least 25 minutes to allow the glaze to firm up. Serve immediately.

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Gluten-Free Chocolate Cake Donuts

5.0

( By Tracy )

01 Information

Grade medium
Serving 10 servings
Prep Time 45 Mins
Cook Time 10 Mins
Total Time 55 Mins

02 Ingredients

Glaze

rainbow sprinkles, to top

2 tbsp. non-dairy milk

3 tbsp. unsweetened dairy-free cocoa powder

115 g powdered sugar

Donuts

1 cup warm non-dairy milk

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

1/4 cup coconut oil, melted and liquid

1/2 tsp. kosher salt

1/4 tsp. cream of tartar

1/2 tsp. baking soda

1 tsp. baking powder

30 g unsweetened dairy-free cocoa powder

100 g granulated sugar

215 g gluten free flour blend

1 tbsp. flax meal

03 Method

Step 1

Combine the flax meal with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

Step 2

Preheat the oven to 375°F. Lightly spray two full-sized donut baking pans with nonstick cooking spray, and set it aside.

Step 3

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt until smooth. In a separate medium bowl, whisk together the oil, flax egg, vanilla, vinegar, and non-dairy milk until smooth.

Step 4

Pour the dry ingredients into the wet ingredients and stir to combine, making sure all the dry bits are incorporated.

Step 5

Use a kitchen spoon to scoop the dough into the wells of the donut pan, stopping when each is almost full. The dough will be thick and sticky, so use your fingers or the back of a spoon to gently press it into the indentation.

Step 6

Bake donuts for 9 to 10 minutes, or until they spring back to the touch and a toothpick inserted into the center comes out clean. Allow donuts to cool in the pan for 5 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Step 7

In a small bowl, whisk together the powdered sugar and cocoa powder. Be sure there aren’t any clumps, and if there are, sift the ingredients so your glaze will be smooth.

Step 8

Add 2 tablespoons of non-dairy milk and whisk well. You’re looking for a smooth, pourable glaze. If your glaze is too thick, add additional non-dairy milk one tablespoon at a time until you reach the desired consistency.

Step 9

Cut a piece of parchment paper the same size (or slightly larger) as your wire cooling rack and place under your cooling rack to catch drips. Dip one side of each doughnut in the glaze and place glaze-side up on the cooling rack. Allow any excess to drip off.

Step 10

While the glaze is still wet, sprinkle the tops of each donut with colorful sprinkles. Let the donuts sit at room temperature for at least 25 minutes to allow the glaze to firm up. Serve immediately.

04 Author

Tracy

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