Yesterday some of my students did their English ministry exam. Stressful times! As a result, I have spent most of my breaks today correcting at school. When I came back home, I was really exhausted and ended up falling asleep as my mom, who was visiting me, was talking. I woke up, 4 hours later, slightly confused and craving doughnuts. So I finished correcting that exam (all my students have passed; I feel like a proud mother duck), and started baking!
These doughnuts are baked and dipped in a decadent chocolate frosting. Completely vegan and gluten-free, these are amazing! The outside is crispy, and the inside moist and slightly chewy. I used unsweetened coconut flakes and sprinkles as toppings, but these are completely optional and could be replaced with chopped nuts, fresh fruits or anything else you fancy!
Here is what you need: (for 12 large doughnuts and 12 minis)
- 2 cups gluten-free flour
- 2/3 cup sugar
- 2 tbs baking powder
- 1 – 2 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 cup of almond milk
- 1/4 cup coconut oil (I used deodorized, but use the type you prefer)
- 1/4 cup apple cider vinegar
- 1 tsp vanilla extract
- Coconut oil to grease the pans
For the chocolate frosting:
- 2/3 cup icing sugar
- 1/3 cup cocoa powder
- 2 tbs almond milk
Decorations: shredded coconut, sprinkles, nuts, fruits, etc…
Here is what you do:
- In a large mixing bowl, stir all the dry ingredients together. Add the wet ingredients and mix until well combined and smooth.
- Prepare your piping bag: cut the tip of a zip-lock bag and place it in a tall glass, wrapping the top around the rim of the glass (with the tip in the glass). With a spoon, fill up your bag and twist the top to avoid it overflowing. Set aside.
- Prepare your doughnut tins by spreading a little bit of coconut oil in each doughnut hole. I’m using doughnut tins, but you can make this is muffin tins or any tin you have really! Preheat your oven to 400F.
- Fill each doughnut hole to the top. This dough does not raise a lot, so what you put in is pretty much what you will get after baking. For this reason, smooth out any bumps before baking. Put in the oven and let cook for 12 to 15 minutes. Take out of the oven and let cool completely before decorating.
- Mix all the frosting ingredients until smooth. Dip each doughnut in the frosting, and sprinkle your decoration before the frosting sets. Enjoy!
These are really fun and have that nice old-fashioned doughnut taste without being incredibly greasy. As far as texture goes, they are crispy on the outside, tender in the inside and slightly dense. They are really delicious and so cute! These are sure to please your inner kid! Let me know what your favourite doughnut topping is!
10 thoughts on “Chocolate Frosted Doughnuts”
Oh. My. Word.
Beautiful! Thanks for sharing!
Thank you! 🙂
My birthday’s coming up and I’m going to make these…my inner kid is going to love them! 🙂
How fun! Go crazy on toppings! 😀
I will 🙂
PS. what specific flour did you use?
I used the gluten-free all purpose flour mix by the xo baking co. http://xobakingco.com/