Baked Chocolate Cake Donuts Recipe

Use cookie cutters to make donuts in whatever shape you like.  Mix and bake the same day or refrigerate unbaked donuts overnight for a freshly baked morning treat.  Makes 12 large donuts.  

Gluten Free Chocolate Cake Donuts

Chocolate Cake Donuts

Combine the dry ingredients in a large mixing bowl:  

3 ¾ cups Bob’s Red Mill All Purpose GF Baking Flour  

1 ½ cups sugar  

1 cup unsweetened cocoa powder  

2 tablespoons baking powder  

3 ½ teaspoons xanthan gum  

2 teaspoons espresso powder  

½ teaspoon baking soda  

½ teaspoon salt  

Add to dry ingredients and mix until crumbly:                  

1 cup organic palm shortening, cold  

Combine in large cup, then add to dry ingredients:    

2 eggs, beaten  

1 cup chocolate almond milk, unsweetened  

½ cup applesauce, unsweetened  

2 tablespoons pure vanilla extract  

1 teaspoon apple cider vinegar  

After mixing all ingredients thoroughly, cover bowl and let dough rest in fridge for 30 minutes.  Roll dough out approximately ¾ of an inch thick using powdered sugar to keep dough from sticking.  Cut into circles with a 3” round cookie cutter.  Transfer to parchment paper lined baking sheets first before cutting inner circle.  Bake at 375 degrees for about 12 minutes.  Drop donuts into a fresh bowl of powdered sugar for a fluffy white coating or dip in a dark glaze.    

Stir together in a medium bowl for a delightfully dark glaze:  

2 cups powdered sugar  

½ cup unsweetened cocoa powder  

1/3 cup hot water or coffee  

1 teaspoon pure vanilla extract  

1 teaspoon corn syrup  

Roll out or pat dough into a 10" square (about ¾ of an inch thick) using powdered sugar to keep dough from sticking to work surface.

Make a hole in center of donut after transferring dough to a parchment paper lined baking sheet.

-Linda   

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