Gluten-free birthday cake doughnuts topped with a white or dark chocolate glaze and naturally dyed sprinkles for a fun and festive treat to enjoy anytime!
We have a Krispy Kreme just down the street from our house which we pass often. It’s usually not a big deal and I rarely even give it a second glance…unless the “hot and ready” sign is on. That sign means fresh, melt-in-your-mouth doughnuts are coming off the conveyer belt at that very moment. It also means a free doughnut to anyone who comes inside (perks at our particular KK store)!
I usually don’t stop. The hot and ready sign is like a bug zapper…and I will not be that stupid bug who gets sucked in and zapped with sugar and calories. But, if my kids are in the car with me it’s pretty much over. My stoic facade usually vanishes with a little begging and pleading from those precious faces. Since I feel weird about walking into a store, taking a freebie, and leaving (I’m sure these doughnut people are banking on that), I usually will buy them 1 extra doughnut each.
Can you guess which doughnuts kids usually go for? Surprise, surprise—the colorful, sprinkle coated one.
Well, now that we have a donut pan, I decided to recreate a healthier, baked version for the kids to enjoy. These buttery vanilla cake doughnuts are topped with a dark (or white) chocolate glaze and naturally colored sprinkles! The cake doughnuts themselves are gluten and refined sugar free and the ganache is made with chocolate and coconut cream instead of tons of powdered sugar.
While these are healthier, they’re still a sweet treat and should be enjoyed in moderation.
The combo of butter cake, chocolate frosting, and sprinkles reminds me a lot of the flavor of classic birthday cake, which was perfect since my sister’s birthday was just a few days ago! She lives alllll the way in Alaska, so it was a way for us to celebrate her birthday from a distance. 🙂
- 1⅓ cup gluten-free all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
- 2 tablespoons Coconut Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk (can also use non-dairy milk soured with ½ tablespoon vinegar)
- ⅓ cup melted butter (can use dairy free butter) or coconut oil, plus extra for greasing pan
- ⅓ cup Honey or Maple Syrup (I used half of each)
- 2 eggs
- ½ tablespoon pure vanilla extract
- chocolate glaze
- sprinkles (The ones I used: naturally colored sprinkles, white pearl, chocolate vermicelli)
- 1 cup quality chocolate, chopped or chips (dark, semi-sweet, milk, or white chocolate work. Use dairy-free chocolate if needed.)
- 4-6 tablespoons full-fat canned coconut milk (heavy whipping cream can be used if you eat dairy)
- Preheat oven to 350F. Lightly grease doughnut pan and set aside.
- In a large mixing bowl, blend flours, baking soda, and salt. Stir in buttermilk, melted butter, honey/maple syrup, eggs, and vanilla extract.
- Scoop dough into a large pastry bag or gallon size plastic baggie and snip ½-inch off the corner.
- Pipe batter into each doughnut mold. Should make about 12 doughnuts.
- Place pan onto the center rack of preheated oven. Bake for 12-14 minutes or until doughnuts are golden brown and firm to the touch. Don't overbake.
- Remove and let cool slightly before inverting doughnuts onto a rack to cool completely.
- Mix chocolate and coconut milk together in a heat-safe bowl and place over a pot of simmering water. Start with less milk and add more, as needed, until the chocolate is a glaze-like consistency and doughnuts can be dipped in easily.
- Dip each fully cooled doughnut into the glaze and top with sprinkles. Store leftovers in an airtight container in a cool place for up to a few days, but best when eaten fresh.
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