Sometimes I get an idea for a recipe like I’ve been hit in the head with a ton of bricks. I feel compelled to get in the kitchen and create, even if it’s against my better judgement.
I mean, I should have know that this was a dangerous idea.
Salty, sweet, crunchy, soft. This recipe is everything I have ever wanted in a doughnut, or a dessert for that matter.
The cake doughnuts are rich and chocolatey with that quintessential hint of nutmeg that takes these from chocolate cake to an actual doughnut experience. For those of you who think that sounds strange, don’t be afraid. Trust me, this is going to work out.
Then there’s that glaze. Oh man, THE glaze. The sweet, butterscotch goodness of that glaze makes me weak in the knees. I ♥ that stuff. Pair it with something salty, and you’re purring and mmm’ing like a little kitten.
So go ahead and get your yin and yang on. If you’ve never done the salty-sweet thing, it’s time to get busy. Your taste buds are about to attain true happiness.
* I contributed this recipe (and a few others) to a Chocolate Recipe Round-up over at Stuffed Pepper. If you haven’t visited Stuffed Pepper yet, you should go check it out! It’s a great new recipe sharing website that’s exclusively gluten-free. Lots of great bloggers and chefs are helping to build a great collection of recipes for diverse dietary needs. Stuffed Pepper also accepts recipes from “users” so feel free to add some of your own favorite, original recipes!
Baked Gluten-Free Chocolate Doughnuts
- 2/3 cup (95 grams) all-purpose gluten free flour (click here to see the mix I use)
- 1/3 cup (35 grams) cocoa powder
- 1/3 cup granulated sugar
- 1 teaspoon baking powder (Hain brand or homemade for corn-free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon xanthan gum (I use Authentic Foods for a corn-free variety)
- 1/4 cup EACH of canola oil and unsweetened applesauce
- 1 egg
- 1/4 cup milk substitute or milk
- 2 teaspoons vanilla extract (I use Frontier or homemade)
Preheat oven to 350 degrees.
Grease a 6 count, non-stick doughnut pan with pan spray. I used this one by Norpro. You do need a pan for this recipe since baked doughnuts need to “climb” the sides of a pan to rise properly in the oven.
In the bowl of a standing mixer fitted with the paddle attachment combine the first eight (dry) ingredients on slow speed to evenly distribute.
Add the canola oil, applesauce, egg, milk and vanilla. Mix on medium-low for about 1 minute or until thoroughly combined. Do not over-mix as you don’t want to incorporate too much air into the batter. Batter will be the consistency of thick cake batter.
Scrape batter into a Ziploc bag (or piping bag if you have one), cut one corner and pipe into prepared doughnut pan.
Bake in center of preheated oven for 10 minutes or until doughnuts spring back a bit when lightly touched.
Cool for a minute or two in the pan on a wire rack. Then carefully turn doughnuts out of the pan to finish cooling.
- 3/4 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 cup vegan margarine (you may also use butter or coconut oil)
- 1/4 cup coconut milk, unsweetened (I prefer to use the thick “cream” part)
- 2 teaspoons vanilla extract (I use Frontier or homemade )
- 3 tablespoons powdered sugar, sifted (use a corn-free variety if you avoid corn)
In a medium saucepan melt brown sugar, salt, margarine and coconut milk slowly over medium-low heat, stirring constantly with a whisk. When the mixture is melted, increase the heat and allow it to come to a boil (6-8 minutes), continuing to whisk constantly. Remove from heat and whisk in vanilla and powdered sugar. Let cool in the refrigerator until the mixture has thickened, stirring occasionally.
Finishing the Doughnuts:
When the glaze is a desired thickness (I like mine nice and thick!) dip the cooled doughnuts and top with chopped, salted almonds. Allow glaze to set-up a bit before serving.
Other topping ideas if you have a nut allergy:
- toasted coconut
- crumbled bacon
- crisp rice cereal
- sea salt