- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 12 doughnuts, 3 doughnut holes
- Chocolate Doughnuts
- GF Flour Blend (I like Namaste Brand) - 3/4 cup
- Potato Starch (Bob's Red Mill) - 2 Tablespoons
- Tapioca Starch (Bob's Red Mill) - 1 Tablespoon
- Xanthum Gum (Bob's Red Mill) - 1/2 teaspoon
- Dry Instant Chocolate Pudding Mix - 2 Tablespoons
- Cocoa Powder - 3 Tablespoons
- Granulated Sugar or Coconut Sugar - 1/2 cup
- Baking Powder - 1 teaspoon
- Salt - 1/4 teaspoon
- Eggs - 2 Large
- Canola Oil - 1/4 cup
- Almond Milk - 1/4 cup
- Apple Cider Vinegar - 1/2 teaspoon
- Chocolate Glaze
- Powdered Sugar - 2 Cups (or more for desired thickness)
- Cocoa Powder - 2 Tablespoons
- Almond Milk - 1 Tablespoon (or more for desired thickness)
NOTE: You'll need a doughnut pan for this recipe.
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl combine the dry ingredients.
In a small bowl (I used my 2 cup glass measuring cup) combine the wet ingredients.
Add the wet ingredients to the large bowl and stir to thoroughly combine.
Grease a doughnut pan and either spoon the mixture in the pan, filling each doughnut form to the top, OR put the mixture into a large Zip-lock bag. Cut one lower corner of the bag off and pipe the mixture in each form. This is helpful as the mixture is very thick and tends to cook up kind of lumpy on the top. Piping the mixture allows it to cook a bit more smoothly (creating a smooth doughnut look).
Bake the doughnuts for 10 minutes, rotating the pan halfway through.
The doughnuts are done when a toothpick inserted comes out clean with only a few crumbs.
I had some extra batter left over so I decided to form 3 "doughnut holes" on a flat pan. Mmmm!!
For the Chocolate Glaze:
Combine all ingredients. I used an electric mixer to make it super smooth but you can whisk it by hand, too.
Drizzle the glaze over your doughnuts or dip the top of the doughnut into the glaze. Holding the doughnut top side down, gently dip the top into a shallow bowl of glaze.
Use the glaze as a dip for the doughnuts. My kids can get a little picky sometimes and don't like the glaze on their doughnuts. Instead, they wanted to dip their doughnuts in the glaze.
In the past six months my family has undergone a complete diet overhaul. This wasn’t something we were expecting or planned for or wanted, for that matter. So, when we found out that our son was diagnosed intolerant to gluten, dairy, soy, and peanuts we were all a bit shocked. Of course, he was devastated. What on earth would he be able to eat now? There went his daily peanut butter and jelly sandwich (which he LOVED and insisted upon), the occasional string cheese and not to mention the sugary breakfast cereal with milk that the kids could have on Saturday mornings. On Sundays we would occasionally grab doughnuts as a family treat and crepes with fresh fruit were a standard celebration breakfast at our house.
I sat across from the doctor while she was giving us the news and thoughts swirled through my brain. “What on earth am I going to feed him now?” And as I wasn’t about to make him go through this alone, I though, “Wait! What I am going to feed our family now?” Then, I thought of all of you. Yes you (cue the awwwww). I cook and bake. That’s what I do. The meals I share with all of you were about to drastically change.
I went home on a mission. I scoured blog sites and information web sites to find out as much as I could about what my kiddo could actually eat. It turns out that there’s not as many recipe websites out there as I had originally thought for folks who are allergic to just about everything. But what I did find gave me the basics to get started. Grocery list in hand I started my 2 hour grocery shopping trip for 3/4 of a cart full of groceries. (It takes a LONG TIME to get through grocery shopping when you have to dissect every single food label.)
Now that I’ve got the basics down and know the go-to items shopping is a breeze. And because it took me so long to start out, I’ll make sure that when I add an ingredient to the list that you might not be familiar with, I’ll also give you the brand name so you can easily find it if you’d like.
Fast forward six months. We have more and more delicious GF, Allergen Free recipes on SpicyGal. My family feels like a million bucks since switching our diet over. My son’s allergic reactions are 98% gone. WOO HOO! We’ve found food alternatives to compensate for the “favorite” foods he can no longer have. And we’re now on to phase 2. Finding restaurants that fit the bill all over our city.
This past weekend we decided to try a restaurant that we thought might work. We were wrong. It turned out that although the main ingredients didn’t contain milk, dairy, gluten or soy, they were marinated in vegetable oil (which is pure soy). Our kiddo ended up eating a bowl of sticky rice for lunch… with a scowl on his face. Parent fail! (I’ve since adapted calling ahead for ingredient lists to make sure the restaurant is a fit.) To attempt to make up for it, my husband and I tried to find a bakery where we could purchase him a “treat”. Yet again another fail! My only redemption at this point was to roll up my sleeves and make something myself. The result were these delicious chocolate doughnuts with smooth chocolate glaze. Seriously GOOD!
The texture to these doughnuts is similar to that of a moist cake. And I love how easy the chocolate glaze is to work with. You can make it thicker or thinner based on your preference and the best part is that it’s the perfect amount of sweet.
My kids preferred to dip their doughnuts in a side of glaze while my husband preferred his doughnut glazed on top. I had a bit of batter left over so I formed it into “doughnut holes” and those were a hit, too.
As a family we’re so excited to have an excellent go-to recipe for doughnuts when the mood strikes… which will be more often now.