Chocolate donuts. Is it possible? Yes, it is! I have decided that cake donuts are just that- cake in a donut shape. So, here is a recipe for making chocolate donuts. Or, if you prefer cake, put it in a cake pan.
1/2 c. coconut oil
1 1/2 c. granulated sugar
3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)
2 tsp vanilla
1 c. brown rice flour
3/4 c. potato starch
1/2 c. tapioca starch
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. cocoa powder
1 c. coconut milk (from a carton)
Melt coconut oil and stir together with sugar in a large bowl. Add “eggs” and vanilla and stir well.
In a separate bowl, combine dry ingredients.
Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes). The last thing you want is a mouthful of unblended rice flour.
Put about 2 1/2 T. of batter into greased donut pan. Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.
Makes about 18.
You may top with glaze. See the recipe here: Chocolate Glaze.