First of all, welcome to all of my new readers! My name is Molly and I am a working actress in Los Angeles, and I created Thyme for Honey to share the recipes and foods that I eat on a daily basis. Here you will find a style of cooking that largely revolves around plants, but doesn’t necessarily adhere to any specific diet or meal plan. I listen to my body, use my brain, and eat accordingly (for the most part). To kick off the new decade, I bring you these gf salted chocolate cake donuts.
Many of you are probably thinking, “DONUTS??? IN JANUARY??” And my answer is yes and yes. My original post that I had planned for today was a lovely roasted veggie dish. However, I had the most compelling dream last night about warm, soft, chocolatey donuts, so here we are with this recipe for gf salted chocolate cake donuts.
Bob’s Red Mill 1-to-1 gluten free baking flour is my preferred gluten free flour for these gf salted chocolate cake donuts, but if you have another flour that you’re comfortable using, try it! I’m always amazed that coconut oil and coconut sugar lead to the same soft, fluffy results as butter and white sugar, but they do.
One more great thing about these gf salted chocolate cake donuts: they are baked. So now are you on board with donuts in January? Remember, you will need to grease your donut pans very well; this batter is wet, similar to cake or brownies.
Gluten free Salted Chocolate Cake Donuts
- 2 donut pans
- 2 eggs
- ½ cup coconut sugar
- 3 tbsp coconut oil- melted
- ½ cup coconut milk + 1 t. apple cider vinegar
- 1 cup 1-to-1 gluten free baking flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
- 2 tbsp coconut milk
- 3 tbsp cocoa powder
- ½ cup powdered sugar
- ½ capful vanilla
- coarse salt for topping
- Preheat your oven to 350 degrees.
- In a small bowl, stir together the coconut milk and apple cider vinegar and set aside.
- Whisk together the eggs, coconut sugar and melted coconut oil in a medium mixing bowl.
- Measure out all the dry ingredients and whisk well in another bowl.
- Pour half the coconut milk and half the dry ingredients into the egg mixture. Whisk until just incorporated. Add in the remaining milk and flour, followed by the vanilla. Stir gently, making sure all the flour is mixed in. The batter will be thick and wet, like cake batter.
- Grease 12 donut tins very well, then spoon in the batter, taking care not to overfill.
- Bake for 12 minutes, then remove the pans from the oven and set on a cooling rack. Allow the donuts to cool in the pans for about 5 minutes.
- During this time, make the glaze by pouring the coconut milk, cocoa powder, powdered sugar, and vanilla into a small bowl. Stir like crazy until it forms a thick, smooth, silky glaze. Add more milk or powdered sugar as needed.
- Run a butter knife around the edges of each donut to release from the pans. Place donuts on the cooling rack, then put a silpat or sheet of parchment paper underneath the cooling rack to catch any drips.
- Carefully dip the donuts in the glaze. They will be pretty soft, so use a fork if needed to lift them out of the glaze bowl. Top with coarse salt. Alternatively, dust the donuts in powdered sugar and a pinch of cinnamon.
- Enjoy warm with a cup of coffee or a glass of milk.