Baked Dairy Free Gluten Free Donuts Chocolate Recipes
BAKED DAIRY FREE GLUTEN FREE DONUTS (CHOCOLATE)
So yummy! A moist gluten free donut made with sorghum flour, gluten free starches, and cocoa powder. Add an extra egg and you'll have an awesome gluten free chocolate cake or cupcake recipe! If you plan on making them in advance, as all donuts stale quickly, add the extra egg and freeze them once cooled.
Provided by glutenfreerecipebox
Categories Breakfast
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Generously oil a 6 tin donut pan.
- In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly.
- Add the liquid ingredients and mix until all dry ingredients are moist and smooth. Scrape bowl at least one time.
- Fill each donut tin about 3/4 way to the top. With slightly wet fingers tips, distribute the batter throughout the tin, smoothing the tops, because what you see is what'll you get once baked. Rewet finger tips as necessary. Wipe off any access dough that is on the surrounding areas.
- Bake for 15 minutes or until donuts are firm to the touch.
- Remove from oven and transfer the donuts as soon as possible to a baking rack to cool completely.
- Frost donuts with ganache or your favorite frosting. If desired, dip each donut in a plate of finely chopped nuts, sprinkles, etc.
Nutrition Facts : Calories 153.8, Fat 7.9, SaturatedFat 1.6, Cholesterol 18, Sodium 150.1, Carbohydrate 19.9, Fiber 2.3, Sugar 2.5, Protein 3.1
BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)
Yes, you can make delicious, cakey, gluten free donuts. Recipe #155392 was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted.
Provided by PaulaG
Categories Breads
Time 25m
Yield 6 donuts
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
- In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
- In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
- Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
- In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!
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