Chocolate Cake Donuts

🧂 Ingredients

• 200 g gluten free 1:1 flour
• 50 g dark or Dutch cocoa powder
• 150 g granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 190 g buttermilk

  see note for dairy free
• 2 large eggs
• 65 g unsalted butter

  melted
• 1 tsp vanilla extract
• 240 g powdered sugar
• 30 g dark cocoa powder
• 56-100 g milk or nut milk

  depending on how thick you like your glaze
• 1 tsp vanilla

Instructions

• 1 Preheat the oven to 425°F. Using softened unsalted butter, grease a 9 -12
  portion donut pan.
• 2 In a medium bowl, whisk together the flour, cocoa powder granulated sugar,
  baking powder, and salt.
• 3 In a small bowl, whisk together the buttermilk, eggs, and extracts.
• 4 Add the wet ingredients to the dry mixture and gently stir together until almost
  combined. Add the melted butter and finish mixing until just combined.
• 5 Set the batter aside to rest for 20 minutes
• 6 Divide the batter into the prepared donut pans, filling 2/3 full. I like to use
  a piping bag with a large tip for this recipe because the batter is pretty
  thick.
• 7 Bake for 12-15 minutes or until the tops spring back when lightly pressed. They
  might still feel a little bit soft in the middle.
• 8 Glaze
• 9 Add milk until you get desired consistency and mix until smooth. Dip your donuts
  in the glaze or pour it over totally cooled donuts that are sitting on a raised
  cooling rack over a sheet pan.

Nutrition Info