… Taking Me Right Back to My Childhood!
These devil’s food chocolate doughnuts take me right back to my childhood. I grew up in So. California, where Winchell’s Doughnuts dominated the doughnut marketplace (back then they were only doughnuts). Almost every weekend (maybe it wasn’t quite that often, but it sure was habitual) my mom and I would get up early in the morning and go down to our local Winchell’s and buy a dozen doughnuts for the family breakfast treat. I never wavered in my doughnut choice – it always had to be a devil’s food doughnut. I hadn’t thought about those doughnuts for many years. My first bite of these glazed chocolate doughnuts took me right back to that well-frequented Winchell’s in time-warp speed. Amazing how a food or scent can do that to us, right? What great memories! It’s so rewarding when such a food-altered lifestyle can feel completely unadulterated.
So going gluten-free and dairy-free doesn’t mean you have to go without … doughnuts! I always thought that making doughnuts required significant work and time. I found out that this doesn’t have to be the case – at least with this gluten-free, dairy-free chocolate cake doughnut recipe. Doughnuts can be ready in less than 30 minutes, from first measurement to frosting and sinking your teeth into the tender, cake doughnut base slathered with sweet, dripping, sugary glaze (I dare you not to lick your fingers.)
While doughnuts aren’t in the healthy food category, baking instead of frying seems to offer them some redeeming qualities right? But maybe they don’t need any … they’re chocolate doughnuts … so any excuse is a good one for loving them.
Once my recipe development was complete, I found a fun baking pan that creates these little square doughnuts (it’s really a brownie pan but no one needs to know), and each cavity has a depression that allows for the frosting to be nestled perfectly into a square design. I don’t go crazy buying this and that, but I couldn’t resist this pan. I think it makes doughnut-making, and eating of course, so fun when you can play with design and “bite” size shapes. For my doughnut holes, I used my cake pop pan. It worked great! I’ve been informed by my diligent taste-testers that doughnut holes are the perfect one-bite size for popping into the mouth, while the little square doughnuts are two- or three-bite treats. Full-size doughnuts? Well, they’re just more to love!
Gluten-free, Dairy-free Devil’s Food Chocolate Doughnuts
- 1 3/4 cups (210g) gluten-free all-purpose flour - I use Bette’s Gourmet Four Flour Blend1
- 4 teaspoon xanthan gum or guar gum OR 1 1/4 teaspoons psyllium husk
- 8 Tablespoons unsweetened cocoa powder - I use Hershey’s or Ghiradelli
- 1 1/2 teaspoons baking powder
- 4 teaspoons baking soda
- 4 teaspoon cream of tarter
- 2 teaspoon kosher salt
- 8 teaspoon freshly ground nutmeg
- 3 cup packed light brown sugar
- 2 Tablespoons granulated sugar
- 8 Tablespoons coconut oil, melted - I use Tree of Life organic refined coconut oil (no coconut flavor)
- 2 Tablespoons casein-free margarine, melted - I use Earth Balance Natural Buttery Spread - soy free
- 2 eggs, room temp - I use large
- 2 teaspoons vanilla extract
- 1 cup canned coconut milk, well stirred - I use Thai Kitchen, not low fat
- 1 2/3 cups powdered sugar
- 6 teaspoons non-dairy milk (edited from previously stated Tablespoons) - I use Blue Diamond Almond Milk - original flavor
- 2 Tablespoons unsweetened cocoa powder
- Preheat oven to 350ºF. Spray doughnut, cake pop, or brownie pans lightly with cooking spray. (Make sure it doesn’t contain flour to prevent sticking.)
- Whisk together flour, guar gum, cocoa powder, baking powder, baking soda, cream of tater, salt, nutmeg and sugars in a medium-size mixing bowl. Break up any lumps with your fingers.
- Stir coconut oil, margarine, eggs, vanilla, and coconut milk into flour mixture, mixing until well combined. Batter will be thick.
- Scoop batter into prepared pans, filling each section about 3/4 full. (I use one level scoopfulof a #20 scoop or an ice cream scooper for each full-size doughnut, 1/2 Tablespoon for each doughnut hole (only scoop the batter into the side of the cake pop pan without the vent holes, but spray both halves of pan), and one level scoopful of a #40 scoop or about 1 rounded Tablespoonful for each square doughnut.)
- Bake for 12 minutes (depending on your oven) at #50ºF.
- Transfer pans to cooling rack and let rest 5 minutes. Remove doughnuts from pans and continue cooling. For easy clean up, place a sheet of wax paper under each cooling rack before glazing doughnuts.
- Mix all glaze ingredients together while doughnuts are cooling. Mixture should be slightly thick but still pourable.
- Drizzle glaze over the doughnuts, and into the square depressions of the square doughnuts, until well coated (or filled for the square shapes). For doughnut holes, you can dip one side of the hole into glaze, place glaze side down on cooling rack, then drizzle glaze over the other top half. This makes fun, completely coated doughnut holes.
- Decorate the doughnuts if you wish, noting that the glaze firms up quickly, so embellish while the glaze is still slightly moist so the decorations will adhere. Otherwise they fall right off.
- Serve and Enjoy!
- Store doughnuts in an airtight container, if desired. The glaze helps seal in the moisture, but I like to store the full-size doughnuts and squares back in their tins when completely cooled. This way the unglazed surfaces stay protected. Works perfectly! And clean-up is easy ... and not necessary until the doughnuts are gone:) It’s a very easy way to transport them too, if you’re bringing them to a party or outing. LOVE that!
Safe food is a journey … Thrive!
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