So easy to make. So quick to devour.
One of the hardest parts for my husband having a wheat allergy is missing out on sweets. No more stops to the doughnut shop, eating cake at a wedding reception, or snatching some cookies at a party for him. So when I found a gluten free recipe for chocolate doughnuts, he was excited for me to give it a try.
I found the doughnut recipe in my favorite, go-to gluten free cookbook, Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love–Fast! by Nicole Hunn. The chocolate doughnuts are yeast free, moist but firm, and delicious. They reminded me of a package of Hostess mini-donuts – they were that good.
To make them look authentic, I purchased a Babycakes Donut Maker, Mini
This small appliance is easy to use and makes just the cutest doughnuts. The only thing I didn’t like when using this appliance was that the lid was a little wonky. I had to be extra careful to not have it slam down on me when adding the batter or removing the finished doughnuts. If you don’t want to get the BabyCakes Mini-Doughnut Maker, you could use a mini doughnut pan or even a muffin tin.
Yeast-Free Glazed Chocolate Doughnuts
1-1/2 cups all-purpose gluten free flour
¾ teaspoon xanthan gum (omit if flour contains it)
7 tablespoons unsweetened cocoa powder
1-1/2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon nutmeg
2/3 cup packed light brown sugar
4 tablespoons unsalted butter, melted and cooled
4 tablespoons canola oil
2 eggs at room temperature, lightly beaten
1-1/2 teaspoons pure vanilla extract
¾ cup plus 2 tablespoons heavy cream, at room temperature
1 cup powdered sugar
2-4 teaspoons milk
Step 1: If using muffin tin, preheat oven to 350. Otherwise, warm the doughnut maker.
Step 2: In a large bowl, mix the flour, xanthan gum, 6 tablespoons of the cocoa, and the rest of the dry doughnut ingredients. Whisk well.
Step 4: Follow directions with doughnut maker. If using the muffin or doughnut tins, grease the tins and fill ¾ full. Bake for 10 minutes on center rack. Transfer to wire rack to cool.
Step 5: Make glaze while doughnuts are baking and cooling. In a small bowl, combine powdered sugar, remaining 1 tablespoon of cocoa and 2 teaspoons of milk. Add more milk by ½ teaspoon until desired thickness. Dip top of doughnuts in glaze and return to wire rack.
Doughnuts will keep well uncovered on the sink for a few days. Freeze leftovers.
This recipe made 32 mini doughnuts.