Gluten-Free Donuts
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Gluten-Free Baking Mix 5 oz
- Activated Baking Soda 0 oz
- Gingerbread-flavored syrup 0 fl oz
- Vanilla extract 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Aquafaba to taste
- Cocoa Powder 0 oz
- Coconut Milk 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Mix the flour and baking soda in a bowl. In another bowl, combine the coconut oil (15 ml), syrup, vanilla extract, and lemon juice. Combine the wet and dry ingredients.
Step 3
Whip the aquafaba with a mixer until it reaches the consistency of whipped egg whites — until thick foam (peaks) forms — for 5–8 minutes. Mix the aquafaba with the batter.
Step 4
Evenly distribute the batter among 6–8 donuts.
Step 5
Bake for 12–15 minutes until slightly golden. Allow the donuts to cool.
Step 6
For the chocolate glaze: in a double boiler, combine the coconut oil and cocoa powder. Stir until smooth.
Step 7
Pour the melted chocolate into a shallow dish and dip each cooled donut into the mixture.
Step 8
Chill in the refrigerator until the glaze hardens.
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