gluten-free. dairy-free. soy-free. vegan substitute.
Doughnuts are one of those sweet treats I figured would always be nevermore. Like so many other sweets, at some point I asked myself, “Why not?” After seeing countless recipes like a neon sign light up the internet (maybe it was attraction), I decided to try making doughnuts.
As always, these babies are gluten-free. Refined sugar-free. Dairy-free. Moist and airy. Light even. I was ecstatic. Happy to have a victory over food intolerance. So what if I cannot go to a store and buy doughnuts? These are healthier anyways and I now have a whole tray of them to snack on over a few days time.
If buying a doughnut pan and hesitancy over whether the final product will be worth the expense and effort, I say go for it. I did and think many more doughnuts are now in my future.
Gluten-free Chocolate Glazed Doughnuts
Healthier gluten-free version of a chocolate glazed doughnut!
For the Doughnut:
- 1/2 c. coconut flour
- 1/4 c. cashew flour
- 2 T. amaranth flour
- 2 T. maple syrup
- 1 T. melted coconut oil
- 1 T. lemon juice
- 1 large egg (vegan substitute= 1 T. ground flax seed + 3 T. water)
- 1 t. apple cider vinegar
- 1 t. gluten-free vanilla extract
- 1/2 t. gluten-free baking soda
- 1/8 t. sea salt
For the Chocolate Glaze:
- 2 T. coconut oil
- 1.5 T. cacao powder
- 1 T. maple syrup
- 1 T. culinary coconut milk in original
For the Doughnuts:
- In large mixing bowl, add maple syrup, coconut oil, lemon juice, egg, apple cider vinegar, vanilla, baking soda, and salt. Stir well to combine.
- If you do not already have the flours, in a food processor you can easily make cashew and coconut flour out of cashews and coconut flakes. The amaranth would be trickier to make into flour. From experience, grinding all of those tiny grains seems nearly impossible. So you will either have added crunch in your doughnuts or could possibly substitute with millet flour… If you don’t have any comparable flour at all, add 2 extra tablespoons of cashew flour. Add flour to mixing bowl with other ingredients one half at a time. I prefer to mix this with a fork. The batter should not be dry or soupy. Instead, it should be somewhere between the two.
- Preheat oven to 325°F.
- Prepare doughnut pan according to instructions. Even though my pan is a nonstick, I still use a little bit of coconut oil to ensure easy removal. Spoon batter filling about 1/2 – 3/4 of each doughnut mold. I suspect each oven will cook differently. Mine only took 5-10 minutes to bake. The top should be a nice golden color with a firm feel. Don’t really look for browning edges. Allow to cool once removed from oven.
For the Chocolate Glaze:
- In sauce pan, melt coconut oil on low over stove eye if not already melted.
- Once melted, remove from eye and add all ingredients except culinary coconut milk. Stir well to combine. Once mixed, incorporate coconut milk.
- Allow to cool completely before dipping doughnut tops into glaze. You can also use a spoon and add chocolate glaze around doughnut top.
- There may be leftover chocolate. If so, it makes an excellent addition to ice cream.