Bakeddoublechocolatedonutsglutenfree Recipes

GLUTEN-FREE & VEGAN DOUBLE CHOCOLATE BAKED DONUTS (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP 8 FREE)

Steps:

• For the donuts:
• Preheat the oven to 350 degrees F. In a stand mixer with the paddle attachment, stir all of the dry ingredients until the cocoa powder is fully incorporated. Next, add all of the wet ingredients and stir until everything is well combined.
• Grease your donut pan well. Either carefully spoon the mixture into the donut pan, filling just below the top, or put your batter in a baggie, snip the end and then squeeze it out into the donut rims.
• Bake for 10-12 minutes. Once they are done, turn them out onto a wire rack to cool. While they cool, assemble the glaze.
• In a bowl, place all of the ingredients and whisk until combined. Be sure to start with only 1 Tablespoon of water to see what your consistency looks like. I ended up doing all 3, but you may want yours thicker. The less water, the thicker it will be.
• Once the donuts have cooled, drop them gently into the bowl with the glaze. Gently pull them up and place them back on the wire rack. They will drip a bit, so be sure there is something underneath your wire rack to catch it. Once the glaze has set a bit, dip them again to get a nice, thick glaze. They're delicious plain, but if you want to do sprinkles, be sure that you add the sprinkles when the second coat is still wet so they'll stick well.
• Keep covered.

BAKED DAIRY FREE GLUTEN FREE DONUTS (CHOCOLATE)

Steps:

• Preheat oven to 325°F.
• Generously oil a 6 tin donut pan.
• In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly.
• Add the liquid ingredients and mix until all dry ingredients are moist and smooth. Scrape bowl at least one time.
• Fill each donut tin about 3/4 way to the top. With slightly wet fingers tips, distribute the batter throughout the tin, smoothing the tops, because what you see is what'll you get once baked. Rewet finger tips as necessary. Wipe off any access dough that is on the surrounding areas.
• Bake for 15 minutes or until donuts are firm to the touch.
• Remove from oven and transfer the donuts as soon as possible to a baking rack to cool completely.
• Frost donuts with ganache or your favorite frosting. If desired, dip each donut in a plate of finely chopped nuts, sprinkles, etc.

BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
• In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
• In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
• Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
• In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!