Description
These chocolate cake donuts are moist and deliciously indulgent with a rich chocolate flavor.
Ingredients
- 1 ½ cups gluten-free flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup avocado oil or melted refined coconut oil
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup boiling water
Chocolate Glaze
- 1 ½ cups chocolate chips, gluten-free and dairy-free
- 1 ½ tablespoons refined coconut oil
Optional sprinkles
- 2 tablespoons sprinkles, gluten-free and dairy-free (I used Trader Joe’s)
Instructions
- Preheat oven to 350. Grease two donut pans.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt in a large mixing bowl.
- Whisk the eggs in a small bowl, then mix in the almond milk, brown sugar, granulated sugar, avocado oil, vanilla extract, and apple cider vinegar.
- Mix the egg mixture into the flour mixture and stir until combined. Then, carefully pour the boiling water into the mixture and stir to combine.
- Take a large zipped-top bag and fold down the top twice. Spoon the batter into the baggie. Unfold the top of the bag and close it with most of the air pushed out. Then, cut a small corner off the bottom.
- Pipe the batter into the donut pans, filling 3/4 full. (there may be a little batter left that you can discard or make one or two more donuts) Bake for 11-12 minutes. When done, the tops of the donuts will bounce back when tapped with your finger.
- Place the donut pans on a wire rack to cool for 5-10 minutes, and then remove them to the rack to cool for another 15-20 minutes.
- Once the donuts have cooled, melt the chocolate chips and refined coconut oil in a medium saucepan over medium-low heat, stirring frequently.
- Once the chocolate glaze is melted, carefully dip the tops of the donuts into it, then place them back on the rack. If desired, immediately sprinkle with sprinkles and let set.
- The chocolate glaze may take an hour or two to set, but the donuts can still be eaten immediately if you can’t wait.
Notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with excellent results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Oil: I used avocado oil in this recipe. It has a light, neutral flavor. Melted refined coconut oil could also be used.
Chocolate Chips: Enjoy Life Chocolate Morsels or Nestle Allergen Free Semi-Sweet Morsels
Sprinkles: I used Trader Joe’s All Occasion Sprinkles; they are also dye-free.
Store: These gluten-free chocolate donuts are best within the first few days. Once cooled, store them covered for up to 2 days or refrigerate for 3-4 days.
Freezing: You can freeze leftover donuts by placing them on a parchment-lined cookie sheet in your freezer. After they have frozen, put them in a freezer-safe bag or container with parchment paper lined in between. They can be frozen for 4-6 weeks. To thaw, place them on the counter, and they should be thawed within 30 minutes, or you can put them in the refrigerator overnight.
Nutrition
- Serving Size: 1 donut
- Calories: 379
- Sugar: 32.7 g
- Sodium: 176.8 mg
- Fat: 20.4 g
- Carbohydrates: 49.8 g
- Fiber: 4.1 g
- Protein: 4.4 g
- Cholesterol: 31.1 mg