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Chocolate Cake Donuts {Gluten Free }

Chocolate Cake Donuts {Gluten Free }

Perfectly baked chocolate goodness!!

Yields1 Serving
Donuts:
 1 ½ cups all-purpose gluten-free flour (I used Better Batter)
 ¾ tsp xanthan gum (omit if your blend already contains it)
 6 tbsp unsweetened natural cocoa powder
 1 ½ tsp baking powder
 ¼ tsp baking soda
 ¼ tsp cream of tartar
 ¼ tsp kosher salt
 ½ tsp freshly grated nutmeg
  cup packed light brown sugar
 4 tbsp unsalted butte4r, melted and cooled
 4 tbsp canola oil (or other neutral oil)
 2 eggs (100 g, weighed out of shell) at room temperature, beaten
 1 ½ tsp pure vanilla extract
 14 tbsp heavy cream, at room temperature
Glaze:
 1 cup confectioner’s sugar
 1 tbsp unsweetened natural cocoa powder
 24 tsp milk or buttermilk
 Gluten free sprinkles, for decorating (optional)
Method:
1

-Preheat your oven to 350° F. Grease a miniature donut pan or muffin tin and set it aside.
-In a large bowl, place the flour, xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well.
-Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition until combined. The batter will be thick.
-Fill the wells of the donut pan or muffin tin about 2/3 of the way full.
-For perfectly even donuts, transfer the batter to a large piping bag with an open tip, and pipe the batter into each well.
-Place in the center of the oven and bake for about 8 minutes, or until the donuts are just set. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
-While the donuts are cooling, make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine.
-Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid.
Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the donut, glazed side up, to a piece of parchment paper. Allow the donut to sit until the glaze is set.

Variation: Bake these doughnuts in a BabyCakes Mini Doughnut Maker. Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions. Follow Step 2 above to make the batter. In Step 3, fill the bottom of the wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the doughnut maker, and remove the doughnuts with the remover tool included in the package. Transfer to a wire rack to cool completely, and return to Step 4 of the recipe.

Ingredients

Donuts:
 1 ½ cups all-purpose gluten-free flour (I used Better Batter)
 ¾ tsp xanthan gum (omit if your blend already contains it)
 6 tbsp unsweetened natural cocoa powder
 1 ½ tsp baking powder
 ¼ tsp baking soda
 ¼ tsp cream of tartar
 ¼ tsp kosher salt
 ½ tsp freshly grated nutmeg
  cup packed light brown sugar
 4 tbsp unsalted butte4r, melted and cooled
 4 tbsp canola oil (or other neutral oil)
 2 eggs (100 g, weighed out of shell) at room temperature, beaten
 1 ½ tsp pure vanilla extract
 14 tbsp heavy cream, at room temperature
Glaze:
 1 cup confectioner’s sugar
 1 tbsp unsweetened natural cocoa powder
 24 tsp milk or buttermilk
 Gluten free sprinkles, for decorating (optional)

Directions

Method:
1

-Preheat your oven to 350° F. Grease a miniature donut pan or muffin tin and set it aside.
-In a large bowl, place the flour, xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well.
-Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition until combined. The batter will be thick.
-Fill the wells of the donut pan or muffin tin about 2/3 of the way full.
-For perfectly even donuts, transfer the batter to a large piping bag with an open tip, and pipe the batter into each well.
-Place in the center of the oven and bake for about 8 minutes, or until the donuts are just set. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
-While the donuts are cooling, make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine.
-Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid.
Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the donut, glazed side up, to a piece of parchment paper. Allow the donut to sit until the glaze is set.

Variation: Bake these doughnuts in a BabyCakes Mini Doughnut Maker. Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions. Follow Step 2 above to make the batter. In Step 3, fill the bottom of the wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the doughnut maker, and remove the doughnuts with the remover tool included in the package. Transfer to a wire rack to cool completely, and return to Step 4 of the recipe.

Chocolate Cake Donuts {Gluten Free }
Lilly Lam
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