I
saw a photo online and I just had to have a chocolate doughnut with chocolate
glaze. In my gluten free world in order to fulfill any craving I usually have
to bake it myself. These doughnuts
did not disappoint. They came out
very moist with a deep dark chocolate taste and color. The texture is cake-like, soft and well
worth the effort.
I
decided to experiment with my favorite vanilla cake doughnut recipe and change
it up into chocolate. It worked
the first time! Yay! I used Dutch process cocoa instead of
regular cocoa to achieve that deep dark chocolate flavor and look. Surprisingly, I only recently began
using Dutch process cocoa. Now I
sneak a little in when I make things like chocolate syrup for chocolate milk or
hot fudge sauce for ice cream or in cookies, etc. Even replacing one tablespoon of the regular cocoa in a
recipe with the Dutch one gives things a stronger chocolate flavor that I
love.
I
recently received silicone doughnuts pans as a present. I tried the doughnuts in regular and
silicone pans. They come out of
both pans easily. Not having
used the silicone pans before it took me a bit to realize that I had to stretch
out the sides a bit to loosen the doughnuts. Both pans produced moist doughnuts that kept well for 3 days
at room temperature.
I
have made this recipe a few times now and everyone loved them.
GLUTEN FREE CHOCOLATE
DOUGHNUTS WITH CHOCOLATE GLAZE
Makes 12 large
doughnuts
INGREDIENTS
CAKE
¾ cup
|
Sorghum Flour
|
½ cup
|
Tapioca Flour
|
2 Tbs.
|
Chickpea Flour
|
2 Tbs.
|
Coconut Flour
|
½ cup
|
Dutch Process Cocoa Powder
|
1 tsp.
|
Xanthan Gum
|
½ tsp.
|
Sea Salt
|
4 tsp.
|
Baking Powder
|
1 cup + 2 Tbs.
|
Sugar (I used evaporated cane juice
crystals)
|
½ cup/4 oz.
|
Unsalted Butter
for Dairy Free or Vegan use:
¼ cup/2 oz. non-dairy margarine (I used Earth Balance
Buttery Sticks)
+ ¼ cup/2oz. Shortening (non hydrogenated such as Spectrum)
|
1 cup
|
Milk or Cream
for Vegan or Dairy Free use
non-dairy milk or cream of choice
|
2 large
|
Eggs
for Vegan mix together in a small
bowl: ½ cup water, 2 Tbs corn starch, 2 tsp oil, ¼ tsp baking powder and ⅛ tsp xanthan gum.
|
1 tsp.
|
Vanilla Extract
|
GLAZE
¼ cup
|
Water
|
¼ cup
|
Sugar
|
1 cup
|
Semi-sweet Chocolate Chips
|
optional for decoration
|
Sprinkles
|
DIRECTIONS
1) Preheat the oven to 350℉.
Prepare doughnut pans by greasing them with oil. Set aside.
 |
| Silicone doughnut pan greased with oil. |
 |
| Metal mini doughnut pan greased with oil. |
2) In a medium sized bowl mix the flours, salt, baking
powder and xanthan gum. Set aside.
 |
| Flour mixture in bowl. |
3) In a large bowl or the bowl of a stand mixer add the
sugar and butter or shortening & margarine and cream together until fluffy.
 |
| Butter or margarine & shortening creamed together with the sugar. |
4) Add the eggs or Vegan egg replacer and blend together
well.
 |
| Vegan egg replacer. |
 |
| Butter/margarine mixture after eggs mixed in. This is a vegan batch. |
5) Add ⅓ of the flour
mixture alternately with ⅓ of the milk, mixing well after each addition. Repeat until all the ingredients are
well blended.
 |
| Batter all blended and ready to pipe into the pan. |
6) Place the batter into a gallon sized plastic food
storage bag and seal the bag. Cut
off one corner of the bag to make a hole about ¾ inch wide.
7) Pipe the batter into the greased doughnut pans. The batter should be just under the top
of the pan.
 |
| Raw batter in pan. |
8) Bake for 20-25 minutes or until the cake springs back
when gently touched or when a wooden toothpick inserted into the thickest part
comes out clean.
9) Allow to cool in the pans 5 minutes before you try to
remove the doughnuts. If using
silicone pans wait 10 minutes or they might break apart.
 |
Doughnuts after baking.
This is a vegan batch.
|
10)Cool completely on wire racks before putting the
chocolate glaze on.
11)If there is an overflow of batter you can trim the
edges of the doughnuts with a kitchen shears to make them look neater.
 |
| The batter overflowed while baking. |
 |
Doughnuts after trimming the overflow with kitchen shears.
When you trim the edges the baker gets a treat!
|
12)To make the glaze bring the water and sugar to a
boil. Remove from heat and add the
chocolate chips. Stir until the
chips are melted and the glaze is smooth and liquid like.
13)Spread the glaze on the doughnuts with a small offset
spatula.
14)Decorate with sprinkles while the glaze is still
wet. It will take at least a half
hour for the glaze to set. Enjoy!