Baked Chocolate Donuts! (gluten-free)

At this point I’ve just accepted that there will be no summer bod… & I’m ok with that. When you can accept something, it makes indulging in things like donuts so much more pleasurable! Hahaha! Joking(ish).

 

These little baked chocolate donuts = pure heaven. They aren’t overly sweet, which is something I really admire about them (yes, speaking like they’re my children). Seriously though, they are the perfect balance of dark chocolate with a subtle sweetness to them.

 

…Or maybe they’re really sweet & I’m just used to SUPER sweet shit? At this point I’m not really sure anymore. What I am sure of though, is that they hit all my deepest chocolate desires. ALL. OF. THEM. Talking to you ladies!!! The perfect PMS treat.

 

Bonus: they're baked, so you don’t get that heavy, deep-fried donut regret afterwards. No walk of shame when leaving the kitchen! Ok, only as much as having a teensy slice of cake? Either way, I can assure you they’re worth it!

 

This recipe is a snap to put together. You can literally have homemade donuts in under 30 minutes. Yes, that’s 100% a challenge! CHALLENGE ACCEPTED, anyone?? 😉

 

Try these out.

Let me know how sweet you think they are.

And remember, only tell me if you like them.

Absolutely kidding 😉 I’ll love you either way <3

 

 

 

---

Serves: 10 large donuts

Prep Time: 30 minutes (if that!)

 

SHIT YOU’LL NEED:

|  CHOCOLATE DONUTS  |

1/3 cup brown rice flour

1/3 cup white rice flour

1/3 cup tapioca starch

¼ unsweetened cocoa powder

2/3 cup granulated sugar

1 tsp baking powder

¾ tsp baking soda

½ tsp xanthan gum

½ tsp kosher salt

¼ tsp ground nutmeg

2 Tbsp unsalted butter, cold

½ cup sour cream

½ cup buttermilk

2 tsp vanilla extract

1 tsp espresso powder

1 large egg

 

|  CHOCOLATE GLAZE  |

¾ cup semi-sweet chocolate

3 tbsp unsalted butter

1 Tbsp light corn syrup

½ tsp vanilla extract

 

HOW TO DO THE SHIT:

|  CHOCOLATE DONUTS  |

1.    Preheat oven to 325F & grease two donut pans.

2.    In a large bowl, sift together the brown rice flour, white rice flour, tapioca starch, cocoa powder, sugar, baking powder, baking soda, xanthan gum, salt, nutmeg & espresso powder.

3.    Cut in the butter with your hands OR a pastry cutter. Set aside.

4.    In a separate bowl, whisk together the buttermilk, vanilla & egg.

5.    Make a well in the center of the dry ingredients. Pour in the wet mixture & fold until combined.

6.    Add the sour cream & fold until the batter is mixed & smooth.

7.    Pipe the batter into the donut pans, filling them 3/4 full.

8.    Bake for 10 minutes (should spring back when touched). Let cool on a wire rack.

 

|  CHOCOLATE GLAZE  |

1.    In a double broiler over simmering water, combine chocolate chips, butter, corn syrup & vanilla.

2.    Stir until the chocolate is melted & the mixture is smooth.

3.    You can either POUR the glaze over the top of your donuts, or DIP each donut. **NOTE: IF you are dipping, pop the donuts into the freezer for 15 minutes. This is to ensure the donuts do not crumble into the glaze because they’re so moist!!

4.    DIP & SPRINKLE, SPRINKLE, SPRINKLE!