Gluten-Free Chocolate Coffee Donuts
These Gluten-Free Chocolate Coffee Baked Donuts are fluffy, chocolatey, and so easy to make! They're made with melted chocolate and ingredients that are wholesome enough that you'll have no problem devouring these for breakfast. They're also vegan and refined sugar-free.
Servings 9 donuts
Equipment
Ingredients
For the donuts
- ¾ cup (96g) gluten-free oat flour
- ½ cup (48g) superfine blanched almond flour
- 3 tablespoons (24g) tapioca starch
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup (3 oz) Raaka Baking Chocolate melted (I used Classic Dark, 71%)
- ⅓ cup (112g) pure maple syrup
- ⅓ cup (70g) unsweetened applesauce
- 6 tablespoons (90g) coffee room temperature
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
For the glaze
- 4 oz. Raaka baking chocolate
- ⅓ cup canned coconut milk
- 2 tablespoons coffee use espresso for a stronger flavor
For the garnish
- Raaka Cacao Nibs
- Crushed coffee beans
Instructions
For the donuts
- Grease your donut pan WELL - you don't want any sticking! I like to grease with coconut oil spray. Preheat the oven to 350°F.
- In a medium mixing bowl, whisk together the oat flour, almond flour, tapioca flour, baking soda, and salt.¾ cup (96g) gluten-free oat flour, ½ cup (48g) superfine blanched almond flour, 3 tablespoons (24g) tapioca starch, 1 teaspoon baking soda, ½ teaspoon fine salt
- In a separate bowl or liquid measuring cup, combine the melted chocolate, maple syrup, applesauce, coffee, apple cider vinegar, and vanilla extract. Make sure all of the ingredients are warm or room temperature so the chocolate doesn't seize up.½ cup (3 oz) Raaka Baking Chocolate, ⅓ cup (112g) pure maple syrup, ⅓ cup (70g) unsweetened applesauce, 6 tablespoons (90g) coffee, 1 teaspoon apple cider vinegar, 2 teaspoons vanilla extract
- Whisk the liquid ingredients into the dry ingredients, until a smooth batter forms.
- Immediately fill each donut cavity very well, almost to the top. This will help give you nice and fluffy donuts.
- Bake for 11 to 13 minutes, or until firm and fluffy to the touch. Let cool almost completely before removing from the pan.
- Clean the pan and repeat with the rest of the batter. It may have thickened while the other donuts baked - that's okay, just press it into place. Bake and cool.
For the glaze
- In a medium saucepan or microwavable bowl, combine the chocolate, coconut milk, and coffee. If heating over the stove, heat over medium-low, stirring frequently until completely melted and smooth. If heating in the microwave, heat in 20-second increments, stirring between each, until smooth.4 oz. Raaka baking chocolate, ⅓ cup canned coconut milk, 2 tablespoons coffee
- Put the melted chocolate in a shallow bowl a little bit wider than the donuts are big.
- Dunk each of the cooled donuts into the glaze. If they seem too delicate to dip, you can also pour or drizzle the chocolate on top.
- While the chocolate is cooling, sprinkle with cacao nibs and crushed coffee beans.Raaka Cacao Nibs, Crushed coffee beans
To store
- Keep them in an airtight container at room temperature for up to 2 days. After that, move to the fridge for up to 5 days.
- You can also freeze them, pre- or post-glaze, in an airtight container for up to 3 months.
