Gluten Free Chocolate Donuts
Gluten Free Chocolate Donuts that are as soft and yummy as they ought to be, but baked and made in one bowl and in under 30 minutes! Maybe the perfect breakfast food?!
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Servings: 6 -7 donuts
Equipment
Bellemain Nonstick 6-Well Donut Pan - Set of 2
Soy Free Buttery Sticks
HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking, 23 Ounce Can
Vegan Plant-Based Protein Shakes
BRIGHT SKIES Sprinkle Medley GF|KOSHER|VEGETARIAN
gfJules All Purpose Gluten Free Flour
Ingredients
Chocolate Gluten Free Donuts
- 1 1/3 cup 180 grams gfJules Gluten Free All Purpose Flour
- 1/4 cup natural cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons 1 ounce butter or vegan butter
- 2 Tablespoons vegetable safflower, sunflower or non-GMO canola oil
- 6 Tablespoons granulated sugar
- 1 large egg or 1 1/2 Tablespoons mashed banana + 2 Tablespoons applesauce
- 1 teaspoon pure vanilla extract
- 3/4 cup Chocolate Milk/Mylk or Dark Chocolate OWYN
Glaze
- 1 1/2 cups powdered sugar
- 2 Tablespoons milk/mylk or vanilla OWYN
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425F.
- Butter a donut pan containing six donut molds or lightly oil with nonstick spray.
- In a small bowl, whisk together gfJules Flour, cocoa, baking soda and salt.
- In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy, about 2-3 minutes.
- Add egg or substitute and mix.
- Slowly stir in dry gluten free flour mixture and milk of choice until smooth; do not over-mix.
- Spoon the batter into the prepared donut pan, filling only to the rim. Smooth batter with a wet spatula.
- Bake for 9 minutes or until a toothpick inserted into the center comes out clean. Do not over-bake. Remove from the oven and allow the donuts to cool in pan on a wire rack for about 5 minutes before lifting out of the pan.
- To mix glaze, sift or whisk powdered sugar in a small bowl to remove clumps. Whisk in milk of choice and vanilla. Transfer to a flat bottom bowl.
- Dip each donut in the glaze and return to the wire rack with parchment or a pan underneath to keep down the mess!
- Add gluten free sprinkles if desired.
Notes
If you have only Dutch Processed cocoa instead of natural cocoa powder, use an equal amount of Dutched cocoa but replace the 1/2 teaspoon baking soda with 1 teaspoon baking powder.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.