Hi Bakers,
Need an excuse to eat more than one? Homemade chocolate donuts with chocolate ganache icing are best eaten the day you make them… so go for it! This decadent breakfast treat is rich but not overly sweet, satisfying every chocolate desire in the first bite. Brown sugar and dark cocoa powder enhance the flavor of these treaty gluten-free donuts.
Enjoy~Carolyn
Gluten-Free Chocolate Donuts
Adapted from King Arthur Flour’s recipe for Chocolate Fudge Donuts.
Makes 12 donuts
Dry Ingredients
1 cup Cup4Cup Multipurpose Flour
1/4 cup blanched almond flour, other nut flour or more gluten-free flour instead
3/4 cup light brown sugar
1/2 cup dark cocoa powder
1 teaspoon sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso powder
Wet Ingredients
8 tablespoons melted butter
2 large eggs
1/4 cup milk +1 tablespoon
4 tablespoons unsweetened applesauce
1 teaspoon vanilla
1 teaspoon white vinegar
Chocolate Ganache Icing
1/2 cup semi-sweet chocolate chips
2 tablespoons cream
1 tablespoon butter
Heat milk and butter in the microwave until steaming. Add chips and stir to melt.
Preheat oven to 350F.
Whisk dry ingredients together in a large bowl and set aside. In a medium-sized bowl whisk together the wet ingredients. Pour wet into the dry and mix until just combined. Pipe or scoop into a donut pan. Don’t overfill or you will have delicious but misshapen donuts. Bake for 11-13 minutes or until a toothpick inserted into the center comes clean with just a few moist crumbs clinging to it. Cool completely on a rack. Dip in chocolate ganache icing and decorate with sprinkles or chocolate chips. Donuts are best eaten fresh but if you need to store them, put them in the fridge for up to a few days.