Baked & Glazed Chocolate Chocolate Chip Donuts {Gluten & Top 8 Allergy Free}

Original source: http://www.keeleymcguire.com/2014/07/baked-glazed-chocolate-chocolate-chip.html {Recipe and photos are the property of Keeley McGuire, www.keeleymcguire.com} Baked Chocolate Chocolate Chip Donuts that are Gluten & Top 8 Allergy Free. That's right... No eggs, no dairy, no nuts, no soy, no wheat, etc. Not only is it food allergy friendly but soft, plump, and delicious to boot!

Photo by Keeley M.
Adapted from keeleymcguire.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Donuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from keeleymcguire.com

Ingredients

  • (See original blog post for brand recommendations, additional recipe notes, & photos.)

  • For Donuts --

  • 1/2

    Cup of Gluten Free All-Purpose Flour

  • 1/2

    Cup of Gluten Free Pancake Mix

  • 1/2

    teaspoon of Xantham Gum (if not already added to your flour)

  • 1/4

    Cup of Packed Brown Sugar

  • 1/4

    teaspoon of Baking Soda

  • 1/4

    teaspoon of Baking Powder

  • 4

    Tablespoons of Natural Unsweetened Cocoa Powder

  • 1/2

    teaspoon of Vanilla

  • 3/4

    Cup of Unsweetened Applesauce

  • 1

    Tablespoon of Oil

  • 4

    Tablespoons of Non-Dairy Milk

  • 1/2

    Cup of Allergy-Free Mini Chocolate Chips

  • For Glaze --

  • 1

    Cup of Confectioners Sugar

  • 1/8

    Cup of Natural Unsweetened Cocoa Powder

  • 1/4

    teaspoon of vanilla

  • 1/4

    Cup of Non-Dairy Milk

Directions

Preheat oven to 350 degrees. Grease your donut pan thoroughly and set aside. In a large mixing bowl, combine your dry ingredients - flour, pancake mix, xantham gum, then brown sugar, baking soda, baking powder, and cocoa powder. Once mixed, begin adding your wet ingredients in the same bowl - vanilla, applesauce, then oil. Give the batter a mix together to begin to combine before adding the non-dairy milk. Batter should have a pudding like consistency. Stir in the chocolate chips. Fill donut pan FULL using all the batter. Use the back of a spoon to smooth out the tops before baking. Do not open the oven to check for the first ten minutes - let them bake! They will only take 14-16 minutes. Use a toothpick to check their "doneness". Remove from oven and let cool in the pan for at least five minutes. Use a knife to loosen the donuts, then transfer to a cooling rack to continue cooling. Serve and enjoy or add optional glaze. For the optional glaze: Begin preparing while donuts are in the oven. This way it has time to thicken while they are cooling. In a medium size bowl, mix together the confectioners sugar, cocoa powder, vanilla, and non-dairy milk. Once donuts have cooled, dunk into glaze - allowing excess to drip off, and let set on parchment paper until glaze hardens before serving.

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