For the donuts
1 1/2 cups (210g) all-purpose gluten-free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
6 tablespoons (30 g) unsweetened natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2/3 cup (145g) packed light brown sugar
4 tablespoons (56g) unsalted butter, melted and cooled
4 tablespoons (55g) canola oil (or other neutral oil)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 1/2 teaspoons pure vanilla extract
3/4 cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature
For the glaze
1 cup (115g) confectioner’s sugar
1 tablespoon (5 g) unsweetened natural cocoa powder
2 to 4 teaspoons milk or buttermilk
Gluten free sprinkles, for decorating (optional)
Preheat your oven to 350° F. Grease a miniature donut pan or muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well. Add the butter, oil, eggs, vanilla, and cream, mixing to combine
after each addition until combined. The batter will be thick.
Fill the wells of the donut pan or muffin tin about 2/3 of the way full. For perfectly even donuts, transfer the batter to a large piping bag with an open tip, and pipe the batter into each well.
Place in the center of the oven and bake for about 8 minutes, or until the donuts are just set. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the donuts are cooling, make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine. Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid. Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the donut, glazed side up, to a piece of parchment paper. Allow the donut to sit until the glaze is set.
Variation: Bake these doughnuts in a BabyCakes Mini Doughnut Maker. Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions. Follow Step 2 above to make the batter. In Step 3, fill the bottom of the wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the doughnut maker, and remove the doughnuts with the remover tool included in the package. Transfer to a wire rack to cool completely, and return to Step 4 of the recipe.
Adapted from the Gluten Free Yeast Free Chocolate Donuts in Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.
Originally published on the blog in October 2012. Photos and text updated.
P.S. Don’t get left behind! Join over 100,000 others, and sign up for my email subscription list. You’ll never miss another recipe, and you can unsubscribe any time with no hard feelings. 😊