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:
- 1 1/3 cup gluten-free all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
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- 2 tablespoons Coconut Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (can also use non-dairy milk soured with 1/2 tablespoon vinegar)
- 1/3 cup melted butter (can use dairy free butter) or coconut oil, plus extra for greasing pan
- 1/3 cup Honey
or Maple Syrup
(I used half of each)
- 2 eggs
- 1/2 tablespoon pure vanilla extract
- chocolate glaze
- sprinkles (The ones I used: naturally colored sprinkles
, white pearl
, chocolate vermicelli
)
Chocolate Glaze:
- 1 cup quality chocolate, chopped or chips (dark, semi-sweet, milk, or white chocolate work. Use dairy-free
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- 4–6 tablespoons full-fat canned coconut milk (heavy whipping cream can be used if you eat dairy)
Instructions
Vanilla Cake Doughnuts:
- 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 1/2-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.
Chocolate Glaze:
- 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.
- Cook Time: 12 mins
- Category: Dessert, Gluten Free