Gluten free, baked, soft and chewy chocolate donuts
Donut Ingredients
Rice flour (mochiko) 320g
Dark brown sugar 200g
Cocoa powder 25g
Baking powder 8g
Salt 3g
Unsalted butter (melted) 55g + extra for pan
Full-fat coconut milk 385g
Large eggs (2 pcs) 102g
Dark chocolate (melted and cooled) 60g
Vanilla extract 5g
Directions
Preheat oven to 350°F.
Grease the donut pan generously with butter.
Whisk flour, dark brown sugar, cocoa powder, baking powder, and salt until combined and set aside.
In a mixing bowl, whip melted butter, coconut milk, eggs, vanilla extract, and chocolate until smooth.
On low speed, slowly add dry ingredients to wet ingredients until thoroughly combined.
Divide batter into 12 donut cavities.
Bake at 350°F for 25-30 minutes or until donut gently springs back when touched.
Let donuts cool in pan for 10 minutes then remove and let cool completely on rack.
Glaze and decorate.
Time to TASTE!!!
Chocolate Glaze Ingredients
Dark chocolate (melted and cooled) 60g
Coconut milk 45g-50g
Powdered sugar 95g
Vanilla extract 1g
Salt 0.5g
Directions
Combine all ingredients and whisk until smooth.
Add extra milk or powdered sugar for desired consistency. Glaze can also be heated in the microwave on low for 20 seconds to soften.
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