Your Favorite Chocolate Glazed Doughnut (Gluten Free & Vegan)
By glutenfreegigi on July 18, 2014
Forget for a moment that you and I live gluten-free. Or any other “free”, for that matter.
Let’s talk about doughnuts (or donuts, whichever you prefer). The traditional preparation, frying, is something I feel should be reserved for chicken and hush puppies, and that’s only because I was raised in the crispy fried South and to say otherwise would be sacrilege.
Of course, in the interest of full disclosure, you should know I don’t fry anything unless it is a special request, and then it has to be your birthday or your death row meal.
Clearly, I am not frying up batches of dough rings and coating them with pure sugar glaze. So, if you revel in scraping flaky shards of dried glaze from your fingertips with your teeth and breathing in the syrupy sweet perfume of a “Hot Now” Krispy Kreme, you may be disappointed.
This is not that. It’s also not a Dunkin’ or a Shipley’s, or whatever other brand turns your head and keeps you awake at night.
This is a feather light, baked treat that tips its hat to Devils Food cake and will certainly cause you to lick your fingertips and may even keep you up at night once you make a batch.
It is simply Your Favorite Chocolate Glazed Doughnut, regardless of whether you are gluten-free or not, or any other free.
Just make them, you’ll see.
You’ll feel better about the ingredients list, too, as far as sweet treats are concerned.
Take a bite, shut your eyes and for a moment you’ll forget about food allergies and restrictions and you’ll realize that gluten-free, or anything else free, doesn’t mean living without the foods we love. It means with a little creativity (and perhaps a doughnut pan) we can sink our teeth into anything we desire.
Your Favorite Chocolate Glazed Doughnut
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- For the doughnuts:
- 125 grams (about ¾ cup) gluten-free, gum-free all purpose flour (like Gigi's Everyday GF Flour Blend or King Arthur GF Multipurpose Flour; for more on measuring by weight see this page)
- ½ cup organic unsweetened cocoa powder
- ½ cup organic coconut sugar
- ½ cup unsweetened applesauce
- 2 Tablespoons unrefined virgin coconut oil
- 1 Tablespoon organic golden flaxseed meal
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pinch of cream of tartar
- ¾ Tablespoon real apple cider vinegar + enough unsweetened coconut milk (from a carton, not a can) to equal ⅔ cup total liquid (this is like a DF "buttermilk")
- You could also add a few Tablespoons of mini chocolate chips, if you like, either sprinkled in the batter, on top of the doughnuts before baking, or after glazing the cooled doughnuts.
- For the glaze:
- 2 Tablespoons pure maple syrup
- 2 Tablespoons unsweetened coconut milk (from a carton, not a can)
- 1½ Tablespoons melted coconut oil
- 1 Tablespoon melted coconut butter (See Notes, below recipe, for more on coconut butter vs. coconut oil.)
- ½ teaspoon pure vanilla extract
- Preheat your oven to 400F and lightly grease a doughnut pan. (I use a simple Wilton brand 6-section pan and it works great.)
- Combine the cider vinegar and milk; set aside.
- In a mixing bowl, whisk the dry ingredients together, then add the remaining ingredients for the doughnuts (including the vinegar/milk mixture you set aside earlier).
- Stir until the mixture is smooth, but no need to over-mix.
- To fill the pan, you have a few options: (1) pour your batter into a 2-cup (or larger) measuring cup with a spout and pour it into the pan, which is what I do, (2) spoon the batter into a pastry piping bag and pipe into the pan or (3) carefully spoon the batter into the pan (time consuming and rather messy).
- This recipe makes a dozen donuts (except for that time when it only made 11, I got a bit heavy handed with my batter that day), with the sections of your doughnut pan filled just over half full.
- If you only have one 6-section doughnut pan, bake the doughnuts in 2 batches, wiping out the pan in between batches (to prevent the second batch sticking).
- Bake the doughnuts 12 - 15 minutes, and remember, chocolate baked goods can brown faster, and before you realize it. I always know these are ready to come out of the oven because of how wonderful they smell, but check your timer at 12 minutes, testing for rounded tops and a light spring back when gently pressed (be careful to avoid a burn!).
- Remove the pan from the oven and cool several minutes before carefully removing the doughnuts to a wire rack placed over a baking sheet (if you don't want the hassle of setting this up, simply place the doughnuts onto a parchment lined baking sheet, but I prefer the wire rack because it allows air to circulate all around the doughnuts for a better final texture.
- While the doughnuts cool a bit, whisk the glaze ingredients together (and feel free to use any other glaze you like on these; I was avoiding the use of confectioners' sugar, so I went a different route, but a simple confectioners' sugar glaze would work just fine, too).
- Spread the glaze over the doughnuts and enjoy!
- Coconut butter is not the same as coconut oil. Coconut butter is made from the meat of the coconut. When you think of this product, think of it as you would a nut or seed butter. You can eat coconut butter as you would a nut or seed butter. It has a coconut flavor since it is made from the coconut meat. It is very rich, creamy and can vary depending upon brand and the temperature at which it is stored. Some coconut butter is smooth and creamy, some is rock solid in the jar, and still other brands I’ve used have been solid and crumbly in texture. That’s ok… if your coconut butter is solid and/or crumbly in the jar, simply heat it gently for a few seconds. Be very careful when heating coconut butter, as it burns very quickly. Microwaving can create burnt spots, so I recommend very low heat on your stove top in a small saucepan or a double boiler.
- For substitutions, please see Ingredient Substitutions for Gigi’s Recipes and/or Substituting Gluten-Free Flours & Starches.
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