This is another recipe from Erin McKenna’s new cookbook ‘Babycakes Covers The Classics.’ I can tell you that my family and friends have been really really happy with this cookbook and the donut recipes. My son stopped in at the house while a batch of these gluten free vegan chocolate donuts were still warm and let’s just say 2 were scarfed down immediately! I mean-scarfed! I also sent donuts home with him to share with everyone in his apartment and I was told, they were gone in minutes!
As I did with the Cinnamon Sugar Donut recipe I just want to say a quick thank you to Erin McKenna for her cookbook and her gluten-free vegan donut recipes! They are amazing! I had fun with this chocolate donut recipe as I used Bernard Callebaut dark cocoa for the donut, and then used melted dark chocolate chips for the icing.
A word of warning for these donuts! Really make sure you don’t overfill the donut pans. Even though the recipe says it will make 12 donuts, I found that I had extra batter. What to do with extra batter? Well, top each of the 12 donut molds with more batter. Mistake? Yep. It overflowed the pans and when I discovered this, I took the donuts out before they were finished cooking. Did I keep them? Yes. They didn’t look like perfect donuts, but they tasted like brownies.
Never a bad thing.
I even used leftover icing on these misformed donuts. Never a waste!
Gluten Free Dark Chocolate Donut
*Chocolate Cake Donut by ‘Babycakes Covers the Classics’
1/3 cup melted coconut oil, plus more for brushing the donut trays
1 1/3 cup organic cane sugar
1/2 cup white rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup Bernard Callebaut dark cocoa powder
1/3 cup potato starch
2 Tbsp arrowroot
1 1/2 tsp gf baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
1/2 cup unsweetened applesauce
1 tsp vanilla
1/2 cup hot water
(I found here in Calgary that I needed to bake these donuts for a total of 24 minutes, not the 16 in the cookbook)
Dark Chocolate Glaze
1 cup of dark chocolate chips
1 Tbsp of coconut oil
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