On the hunt for the perfect gluten free doughnut? We've got you covered! Our baked gluten free & vegan chocolate doughnut is the best way to satisfy your doughnut cravings.
Make flax seeds 'eggs' by adding 4tbsp of warm water to 2 tbsp of ground flax seeds. Leave to onside to activate.
Step 3:
Melt the coconut oil and mix with the dark muscovado sugar.
Step 4:
Add the gluten free self-raising flour, flax seed 'eggs', baking powder and cacao powder to the sugar mix.
Fold in gently.
Step 5:
Add the coconut milk until the batter is moist, between 4 to 6 tbsp.
Step 6:
Put the doughnut batter into a large piping bag, once filled cut off the end of the piping bag to create a nozzle.
Step 7:
Grease your doughnut pan with a little coconut oil, then pipe your batter into each doughnut ring. Try to fill the ring 3/4 full to allow space for the doughnuts to rise in the oven.
Top Tip
Your doughnuts will look quite oily in the pan, but this normal as it makes them lovely and crispy!
Step 8:
Bake your doughnuts for 12 minutes until they are golden brown. Leave to cool slightly before removing from the dougnut pan.
Step 9:
While your doughnuts are cooling, make the chocolate drizzle. Gently mix your icing sugar, water and cacao powder until you get a thick chocolate icing.
Step 10:
Once your doughnuts are fully cooled, drizzle the chocolate icing over them and leave to set.
Then enjoy!!
Ingredients
MetricImperial
For the Baked Doughnuts
150gBillington's Unrefined Dark Muscovado Sugar
2 tbspFlax seeds (ground)
220gDoves farm gluten free self-raising flour
80gCoconut oil
6 tbspCoconut milk
1 tbspCacao powder
4 tbspWarm water
1 tspDoves farm gluten free baking powder
For the Chocolate Drizzle
90gWater
225gSilver Spoon Icing Sugar
1 tbspCacao powder
Utensils
Doughnut pan
Piping bag
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
