Gluten/Dairy Free Chocolate Cake Doughnuts

Good morning baking family! Have you ever just had an intense craving for a cake doughnut or chocolate and nothing fills that craving but something naughty? As much as I believe in a balanced diet, I truly stick by the idea that you must must must give into your cravings or they will just fester! So, I whipped up some of these yummies and trust me they knocked that craving out of the park!

Gluten/Dairy free baking can be tricky, but with this recipe it is a slam dunk NO Fail! Trust me with this one! I have had many recipes that have fallen or have tasted gritty, but these are truly scrumptious! 

Let's start baking!

Gluten/Dairy Free Chocolate Cake Doughnuts: Preheat your oven to 350° Fahrenheit 

In a bowl with a whisk or a hand mixer, combine the melted coconut oil, coconut flour, gluten free flour and the vanilla extract

Next add in the cocoa powder and the baking powder and the dough will look very crumbly!

Add in the almond milk and beat until smooth and silky

Next, oil your doughnut pan with coconut oil and place the dough into the pan 

Bake for 13 minutes and wait for the doughnuts to cool before flipping them out of the pan

Next, in a small bowl whisk together the powdered sugar, vanilla extract and almond milk for the glaze

When the doughnuts have cooled, using a spoon or simply flip the doughnut over and dunk into the glaze, cover your doughnut top!

- 1 cup of coconut flour

- 2 tablespoons of gluten free flour mix

- 3 tablespoons of coconut oil (melted)

- 1 cup of cocoa powder unsweetened

- 1 cup of almond milk

- 1 teaspoon of vanilla extract

- 1 teaspoon of baking powder

 

Glaze:

- 1 cup of powdered sugar

- 1 teaspoon of vanilla extract

-1/3 cup of vanilla almond milk

Glaze all the doughnuts and eat!

Seriously these are some of my favorite treats, I even keep extras in a container in the freezer for when I NEED them! 

Some of you have been asking what my favorite combination of gluten free flours to bake with are. I love to cook with coconut flour, it has a milk taste and a soft texture that blends easily with a similar consistency to real flour. I find that gluten free flour blends are almost chalky when used alone.

Happy baking!