Gluten Free Chocolate Donuts
These lighten up cake donuts have a moist chocolatey based topped with a smooth chocolate icing.
Servings 24 mini donuts
Calories 67kcal
Equipment
- 2 mini donut pan or you can make large donuts
Ingredients
- 1 cup gluten free flour
- 1 egg
- 1/3 cup cocoa powder
- 1/2 cup coconut sugar or monk fruit sweetener
- 1/2 cup diary free milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 cup unsweetened applesauce
Icing
- 1/2 cup dark chocolate chips
- 2 tbsp honey
- 2 tbsp butter or coconut oil
- 2 tbsp water
- spinkles for topping optional
Instructions
- Preheat oven to 350 degrees and grease donut tins.
- In a large bowl add dry ingredients and mix to combine.
- In a separate bowl add wet ingredients and mix to combine.
- Fold wet ingredients into dry and stir till smooth.
- Place the batter in a large piping bag or ziplock bag, and cut off a small corner of the bag.
- Pipe into donuts pans until almost full, but not overflowing.
- Place in the oven to bake until just set, about 10-12 minutes.
- After donuts are done baking, add all the icing ingredients to microwave safe bowl.
- Microwave in small increments of about 20-30 seconds and stir. Repeat till smooth.
- Once donuts are cooled, take each donut and dip in the icing, and then add optional sprinkles. Then ready to serve.
- Keep in an airtight container for up to 3 days.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g