Gluten-Free Chocolate Donuts
Gluten-Free chocolate donuts are soft, cake-style baked donuts with a rich chocolate flavor and a simple cocoa glaze.
Ingredients
- 1 ¾ cup oat flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Grease a donut pan well.
- In a bowl, whisk together the oat flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the donut pan, filling each cavity about three quarters full.
- Bake for 10 to 12 minutes, or until the donuts spring back lightly when touched. Let cool for a few minutes, then transfer to a wire rack to cool completely.
- Make the glaze by whisking together powdered sugar, cocoa powder, and milk until smooth.
- Dip the cooled donuts into the glaze, let excess drip off, then place back on the rack until the glaze sets.
Nutrition
Notes
- Measure oat flour correctly: Spoon and level the oat flour so the donuts do not turn dry or dense.
- Do not overmix: Stir just until combined so the donuts stay tender.
- Cool before glazing: Let the donuts cool completely or the glaze will melt and slide off.
- Adjust glaze thickness: Add a tiny splash of milk to thin it, or add a little more powdered sugar to thicken it.
- Grease the pan well: Donuts can stick, so grease generously for easy removal.
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