Chocolate Cake Donuts {Gluten Free }
Perfectly baked chocolate goodness!!
-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
Directions
-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.