Chocolate Donuts

Chocolate donuts anyone!  
What's better than a freshly made chocolate donut?  How about one made gluten free and vegan!  And the donut itself, is refined sugar free!  These delicious bites are simple to prepare and have a rich chocolate flavor when you pair it with coconut sugar.  I love using coconut sugar in as many recipes as I can when substituting for refined white sugar.  It has a rich maple flavor and doesn't give off a overly sweet taste when baking.  I topped them with a chocolate coconut oil glaze.  One of my favorites, and with the mini-donuts, you can pour extra glaze in the center and it will firm up once refrigerated and become really fudgie!  Those are the ones my youngest always picks out to eat first!  Smart girl.  I ended up topping half with coconut and half without.  The toppings are endless for donuts so pick your favorite and add on!  



Gluten Free/Soy Free/Vegan



Chocolate Donuts:
Oven: 350 degrees
Donut pan(s), large or mini

1/3 Cup  Brown Rice Flour
1/3 Cup  White Rice Flour (I use sweet)
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp  Xantham Gum
1/4 Cup  Cocoa Powder (unsweetened)
2 tsp  Baking Powder
1/2 Cup  Organic Coconut Sugar
1/4 tsp  Sea Salt
1/2 Cup Rice Milk (unsweetened)
1 tsp  Lemon Juice
1 1/2 tsp  Egg Replacer mixed with 2 TB water
1/2 Cup  Canola Oil (or oil of choice)
1/2 tsp  Pure Vanilla Extract

Preheat oven to 350 degrees.
In small bowl mix rice milk and lemon juice together and set aside.  In another small bowl mix your egg replacer and 2 TB of water and set aside to thicken.  In large mixing bowl with paddle attachment, add brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, coconut sugar and sea salt.  Mix on low until well combined and coconut sugar lumps are completely broken up.  Next add rice milk mixture, egg replacer mixture, canola oil and vanilla extract.  Mix on low until combined.  Using a pastry bag or heavy zip lock bag, fill with donut batter and squeeze desired amount into donut pan.  This amount of batter will fill two pans of 6 large or 2 pans of 12 minis with 3/4 full of batter in each donut form.  I did one each.  Bake large donuts for 8-10 minutes and mini donuts for 6 minutes, or until a toothpick comes out clean.  Cool completely and remove from pan.



Chocolate Glaze:

1/2 Cup  Enjoy Life Chocolate Chips
1 TB  Coconut Oil

Combine the chocolate chips and coconut oil into a microwave safe bowl and microwave 30 seconds.  Stir and keep adding 10 seconds until melted.  Stirring in between each added time.  Drizzle on top of completely cooled donuts.  The glaze will set up, but I always refrigerate mine immediately to quicken the wait time....Enjoy!

A little chocolate and a little coconut!........................how about sprinkles or nuts or dried fruit?!  So many options, just pick your favorite and "top" away!   

Recipe also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Healing Food Friday