Name: Baked Chocolate Donuts
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 tbsp ground flax seeds; 3 tbsp water; 0.75 cup gluten free flour ((111g) (OR all-purpose flour (94g) - see notes below)); 0.25 cup Dutch-process cocoa powder ((21g) sifted); 0.25 cup coconut sugar (+ 3 tbsp (67g)); 0.5 tsp baking powder; 0.25 tsp baking soda; 0.25 tsp salt; 0.5 cup unsweetened dairy-free milk ((120ml) (room temperature)); 3 tbsp melted coconut oil ((45ml)); 1 tsp vanilla extract; 0.75 cup powdered sugar ((90g) sifted); 4.5 tsp warm unsweetened dairy-free milk; 0.125 tsp vanilla extract; 0.75 cup powdered sugar ((90g) sifted); 2 tbsp Dutch-process cocoa powder ((11g) sifted); 0.25 tsp vanilla extract; 3.5 tsp warm unsweetened dairy-free milk

Instructions

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1

Preheat oven to 3750F (1900 C).
2

Grease your donut pan (if needed).
3

Prepare your flax egg by whisking together ground flax seeds (1 tbsp) and water (3 tbsp). Set aside to thicken.
4

In a large bowl, whisk the gluten free flour (0.75 cup), dutch-process cocoa powder (0.25 cup), coconut sugar (0.25 cup) + coconut sugar (3 tbsp), baking powder (0.5 tsp), baking soda (0.25 tsp), and salt (0.25 tsp).
5

In a small bowl, mix the unsweetened dairy-free milk (0.5 cup), melted coconut oil (3 tbsp), vanilla extract (1 tsp), and flax mixture together.
6

Pour wet ingredients into dry ingredients and mix well to combine.
7

Using a piping bag or a large Ziploc bag, pipe the mixture into each cavity of your donut pan. A spoon can be used if you don't have a bag.
8

Bake for minutes (10).
9

Remove from oven and let the pan sit for a few minutes before removing the donuts.
10

Remove the donuts from the pan and place on a cooling rack.
11

While the donuts are cooling, make the glaze: Add the powdered sugar (0.75 cup) to a small bowl (if making the chocolate glaze, add the dutch-process cocoa powder (2 tbsp), too). Add the vanilla extract (0.125 tsp) (or vanilla extract (0.25 tsp) for chocolate glaze) and warm unsweetened dairy-free milk (2 tsp). Mix.
12

Add more [warm unsweetened dairy-free milk], 1 tsp at a time until a thick glaze has formed. If the glaze is too thick to dip the donuts, add a very small amount of milk and mix until you have a thick glaze.
13

When the donuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the donuts.
14

Place the donuts back onto the cooling rack for the excess glaze to drip off and firm up. (Place a piece of parchment paper under the rack to catch the drips!)