Baked Gluten-Free Chocolate Donuts
The donuts are fluffy and light, while still having a little spring. They’re chocolatey. They’re sweet. But they’re not too sweet. They’re decadent. And they’re not fried.
Servings: 6 donuts
Calories: 297kcal
Ingredients
- 1 cup Bob's Red Mill 1-to-1 Baking Flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut palm sugar
- 1/2 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- 4 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
for the glaze:
- 1 cup confectioners sugar
- 2 - 3 tablespoons strong coffee
- 1/2 cup quinoa crispies optional for topping
Instructions
- Preheat oven to 325 degrees F. Spray a donut baking pan with cooking spray and set aside.
- Whisk together dry ingredients (along with the sugar) in a mixing bowl.
- In a separate bowl, beat together wet ingredients (milk, vinegar, egg, coconut oil and vanilla) until smooth.
- Add wet ingredients into dry and whisk together until combined.
- Portion batter into donut pan, filling each milk until three-quarters full. Bake on center rack for 13 to 14 minutes or until a toothpick inserted into the center of one donut comes out clean.
- Remove and cool in the pan for five minutes, then turn out onto a wire rack and cool completely. Once cool, glaze and sprinkle with quinoa crispies.
- Enjoy!
Nutrition
Calories: 297kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 253mg | Potassium: 64mg | Fiber: 3g | Sugar: 29g | Vitamin A: 40IU | Calcium: 47mg | Iron: 1.4mg