Baked Chocolate Doughnuts (Gluten-free)
These baked doughnuts are dipped in a luscious chocolate glaze. Made with a mix of almond and oat flours, they are gluten-free, yet have a moist and tender crumb. The doughnuts themselves are only mildly sweet. They do need the chocolate glaze for a touch more sweetness. Therefore, I recommend not skipping it. They are also very easy to make, so you can whip up a batch of these indulgent, delicious treats in no time.
Recipe
Baked Chocolate Doughnuts
(Makes 8 doughnuts)
Ingredients
Dry Ingredients -
1 cup blanched almond flour
1/2 cup oat flour (can be substituted with whole wheat or all-purpose flour)
1/4 cup unsweetened cocoa powder
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
Pinch of salt
Wet Ingredients -
2 small eggs (about 50 gms each), at room temperature
1/2 cup coconut sugar or brown sugar
1 tbsp pure vanilla extract
1/8 tsp pure almond extract
2 tbsp oil or melted ghee
1/2 cup milk (full fat works best)
2 tsp apple cider or white vinegar
For the Chocolate Glaze -
1 cup semi-sweet or milk chocolate chips or chunks
1/4 cup milk
1 tbsp coconut oil
Method
For the Doughnuts -
Preheat your oven to 180°C. Grease a nonstick doughnut pan with some oil, flour it lightly with some oat flour and set aside.
In a medium mixing bowl, whisk together the dry ingredients.
In a large mixing bowl, whisk together the wet ingredients until the coconut sugar dissolves.
Use a fine mesh sieve to sift the dry ingredients into the wet ingredients in two batches. Use a silicone spatula to fold them into the wet ingredients until incorporated.
Spoon the batter into the prepared doughnut pan until almost full. For even-sized doughnuts, you can transfer the batter to a large disposable piping bag and use it to pipe the batter into the cavities of the doughnut pan. Tap the pan lightly on the counter to even out the batter.
Bake the doughnuts only for 10-12 minutes or until a toothpick inserted into them comes out clean. Remove from the oven and let them cool in the pan for 5 minutes. Do not skip this step. The freshly-baked crumb is brittle and the doughnuts may break if you try to remove them from the pan immediately. They will hold together better once they have had a chance to cool.
Invert the pan and shake it gently. If your doughnut pan was greased and floured well, the doughnuts should fall right out.
Carefully, transfer the warm doughnuts to a piece of parchment and let them cool completely. Because these gluten-free doughnuts have a very tender crumb, I do not recommend cooling them on a wire rack.
Once the doughnuts are cool, frost them with the chocolate frosting (recipe below) and enjoy.
The chocolate donuts can be stored in an airtight container at room temperature for 2 days (longer if refrigerated).
For the Chocolate Glaze -
In a microwave-safe bowl, combine the chocolate chips/chunks, milk and coconut oil. Microwave on high for 30 seconds. Stir well and microwave again for 15 seconds. Stir well and repeat if necessary until the glaze is completely smooth. Use as needed.
