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Gluten-Free Birthday Cake Doughnuts


  • Author: Joscelyn Abreu
  • Total Time: 12 mins
  • Yield: 1 dozen 1x

Description

Vanilla cake doughnuts that are free of gluten and refined sugar, topped with a delicious chocolate glaze and sprinkles for a festive and fun treat to enjoy anytime!


Ingredients

Scale

Vanilla Cake Doughnuts:

Chocolate Glaze:

  • 1 cup quality chocolate, chopped or chips (dark, semi-sweet, milk, or white chocolate work. Use dairy-freeone !important; margin:0px !important;” /> chocolate if needed.)
  • 46 tablespoons full-fat canned coconut milk (heavy whipping cream can be used if you eat dairy)

Instructions

Vanilla Cake Doughnuts:

  1. Preheat oven to 350F. Lightly grease doughnut pan and set aside.
  2. In a large mixing bowl, blend flours, baking soda, and salt. Stir in buttermilk, melted butter, honey/maple syrup, eggs, and vanilla extract.
  3. Scoop dough into a large pastry bag or gallon size plastic baggie and snip 1/2-inch off the corner.
  4. Pipe batter into each doughnut mold. Should make about 12 doughnuts.
  5. 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.
  6. Remove and let cool slightly before inverting doughnuts onto a rack to cool completely.

Chocolate Glaze:

  1. 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.
  2. 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.
  • Cook Time: 12 mins
  • Category: Dessert, Gluten Free