Chocolate Cake Donuts If you’re using a different mix, double-check the ingredients. If it doesn’t contain xanthan gum (or other binding ingredients like guar gum or psyllium husk), we recommend adding 1/2 teaspoon of xanthan gum to ensure success. Note that the FDA makes a list, although many people with tree nut allergies are fine with coconut. If you’re not sure if the person eating your cookies is allergic to tree nuts,
repare 1 flax "egg": Combine flax meal with 2 1/2 Tbsp water in a small bowl. Keep it for 7 to 10 minutes to thicken. (It will be used as a substitute for eggs in this recipe.)2 Preheat the oven and prepare the pan. Preheat the oven to 375°F. Lightly spray two full-size donut pans with nonstick cooking spray and set aside.3 Combine the dry ingredients:In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cream of tartar, and salt until smooth.Combine 4 wet ingredients: In a separate medium bowl, whisk together oil, flax egg, vanilla, vinegar, and non-dairy milk until smooth.5 Combine the dry and wet ingredients. Add the dry ingredients to the wet ingredients and mix, making sure all of the dry ingredients are incorporated.Fill 6 donut pans :Use a kitchen spoon to spoon the batter into the wells of the donut pans when each one is almost full (these donuts don't rise a ton, so I filled the indentations almost to the top). The dough will be thick and sticky, so use your fingers or the back of a spoon to gently press it into the indentations.7 Bake :Bake the donuts for 9 to 10 minutes, or until they are soft to the touch and a toothpick inserted in the center comes out clean.8 Cool : Let donuts cool in pan for 5 minutes, then remove from pan and transfer to a wire rack to cool completely.
9 Make the glaze : In a small bowl, whisk together the powdered sugar and cocoa powder. Make sure there are no lumps and if there are, strain the ingredients so that the glaze is smooth.Add 2 tablespoons non-dairy milk and whisk well. You're looking for a smooth, pourable icing. If your frosting is too thick, add additional non-dairy milk, one tablespoon at a time, until it reaches your desired consistency.Glaze 10 donuts : Cut a piece of parchment paper the same size as (or slightly larger than) your wire cooling rack and place it on the bottom of your cooling rack to catch any drippings. Dip one side of each donut into the glaze and place the glaze upside down on a rack to cool. Let any excess drip off.11 Sprinkle and serve.While the glaze is still wet, sprinkle colored sprinkles over each donut. Let donuts sit at room temperature for at least 25 minutes to allow glaze to harden. Serve immediately or cover leftovers and store at room temperature up to 1 day.
For the Donuts
including coconut, check with them before making this recipe, or substitute another fat for the coconut oil (we recommend going dairy-free). recommend butter). , allergies or vegetarian Earth Balance if any material.
• 1 tbsp fl cup meal • 1 1/2 cups plus 1 gluten-free flour blend (215 grams) gluten-free, such as • 1/2 cup (100 grams) granulated sugar • 1/3 cup unsweetened cocoa powder • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/4 tsp cream of tartar • 1/2 tsp kosher salt • 1/4 cup vegetable oil, melted and liquid, but slightly cooled • 1 teaspoon vanilla extract • 1 tbsp apple cider vinegar • 3/4 cup plus 2 tablespoons warm 1/2 cup buttermilk, such as soy milk or oat milk For Glaze : • 1 cup (115 grams) powdered sugar (make sure it’s gluten-free) • 3 tablespoons unsweetened dairy-free cocoa powder • 2 to 4 tablespoons of non-dairy milk, such as soy milk or oat milk • Rainbow sprinkles, for topping
Gluten-Free Chocolate Cake Donuts
Looking for a delicious and gluten-free Chocolate Cake Donuts recipe? Look no further! This recipe is easy to follow and yields delicious and fluffy donuts that are perfect for any occasion. If you’ve never baked gluten-free before, we highly recommend using it for this recipe.