Gluten Free Chocolate Doughnuts with Glaze

Chocolate Glazed Doughnut recipe from KC the G-Free Foodie

This recipe makes delicious Gluten Free Chocolate Doughnuts with a perfect Chocolate Glaze! These are baked gluten free doughnuts, so you’ll need a doughnut pan or mini doughnut pan. If you’re looking for fried doughnuts, check out this recipe  from my girl Mary Fran of FrannyCakes. This chocolate glaze can go on pretty much anything, from doughnuts to cookies to cake – I’d probably eat a 2×4 with this glaze on it, as long as the lumber was certified Gluten-Free.

 

 

You can try the Love With Food Gluten-Free Box curated by G-Free Foodie at 50% off here: bit.ly/1efQdS5  – monthly GF deliciousness delivered to you door!

Ingredients

1 1/4 cups All Purpose Gluten-Free Flour Blend  (I like Pamela’s GF Artisan Blend)
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
3 tbsp Cocoa Powder
1 tsp Espresso powder
2 eggs
1/3 cup milk or coconut milk
1 tsp Apple Cider Vinegar
1/4 cup Vegetable Oil
2 teaspoons GF Vanilla Extract
2/3 cup Coconut Sugar

1 cup chocolate glaze (recipe below)
special equipment: doughnut pan

 

Easy Chocolate Ganache Doughnut Glaze: makes about 1 cup

4 oz. dark chocolate chips
1/2 cup confectioners’ sugar
1/2 tsp. espresso powder
1 tsp. vanilla extract
a pinch of kosher salt
1/3 cup milk or coconut milk
1 tbsp. unsalted butter or coconut oil

Instructions
Mix chocolate, sugar, vanilla, espresso powder and salt in a bowl. Bring milk and butter to a boil in a 1-qt. saucepan. Pour the hot milk mixture over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick.

Directions

Preheat oven to 350 degrees F
Spray doughnut pan with a non stick spray and set aside.
Measure the milk out, and add Apple Cider Vinegar. Stir to combine and set aside.
Add the oil, sugar, vanilla and salt to the bowl of a stand mixer, and mix to combine. Add the eggs and mix thoroughly.
Add the flour, baking powder and baking soda to the bowl, and mix thoroughly. Then add cocoa and espresso powder, and combine.
Add milk mixture to bowl, and scrape down sides. Mix on medium low speed until everything is combined. Mixture will be runny.
Using a small ladle or scoop, fill each doughnut mold 2/3 full.
Bake for 12 minutes or until a toothpick comes out clean.
Remove donuts from pan to a wire rack and cool completely, then glaze or frost and enjoy!

Notes

photo credit: Katie Roletto Faulkner

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