Description
Moist and chocolatey cake doughnuts are topped with a healthy & delicious matcha glaze made with cashews! This dessert is also free of gluten, dairy, and refined sugar!
Ingredients
Scale
Chocolate Cake Doughnuts:
- 1 1/4 cup Coconut Sugar
- 1 cup gluten-free all purpose flour (I use Bobs Red Mill 1-to-1 Baking Flour
one !important; margin:0px !important;” />)
- 1/4 cup Coconut Flour
- 1/4 cup dark cocoa powder (I use Hershey’s Special Dark
one !important; margin:0px !important;” />)
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 1 egg
- 2/3 cup almond milk or other milk of choice (can also use coffee for stronger chocolate flavor)
- 1/4 cup melted Coconut Oil
- 1 teaspoon vanilla extract
Matcha Cashew Glaze:
- 1 cup Raw Cashews
, presoaked in boiling water for 30–60 minutes and drained
- 1/4 cup Honey
or maple syrup
- 3 tablespoons Coconut Oil
- 1 teaspoon vanilla extract, optional
- 1–3 teaspoons Matcha
powder, to taste
- 3–6 tablespoons almond milk or other milk of choice (more or less to get desired consistency)
- Optional toppings—cacao nibs, crumbled freeze-dried raspberries, black sesame seeds, hemp seeds, cocoa powder, matcha powder, mini chocolate chips or shavings)
Instructions
Chocolate Cake Doughnuts:
- Preheat oven to 350F.
- Lightly grease doughnut pan with coconut oil or cooking spray and set aside.
- Combine sugar, flours, cocoa powder, baking powder, and salt in a large mixing bowl. Mix in egg, milk, coconut oil, and vanilla until mixture is smooth.
- Fill doughnut pan 2/3 full and tap pan on the counter to even out the batter. Alternatively you can place mixture into a large plastic baggie or piping back and cut off 1/4-inch tip. Pipe batter into the doughnut pan. (This way is much cleaner!)
- Place pan on the middle rack in the preheated oven and bake until firm to the touch, about 10-14 minutes, depending on your pan and oven.
- Let pan cool slightly and then invert the doughnuts out onto a baking rack or piece of parchment paper. If your pan tends to stick, run a knife along the edge of each doughnut in the pan before inverting.
Matcha Glaze:
- Place soaked and drained cashews, honey, coconut oil, vanilla, 1 teaspoon of the matcha powder (to start), and 3 tablespoons milk (to start) into a high powered blender. Blend, scraping down the sides as needed, adding milk a tablespoon at a time until glaze is creamy and a “drizzle-able” consistency. Add more matcha powder to taste.
- Pour glaze into a shallow dish and carefully dip the top of the doughnuts into the glaze. Top with optional toppings or leave plain.
- Alternatively, you can drizzle the glaze over the doughnuts.
- Store leftovers in an airtight container in a cool area or in the fridge. Makes 12-16, depending on the size of your pan
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: dessert, gluten free