These chocolate donuts are so moist and tender that they will simply melt in your mouth. They are super quick to make and will be just as quickly eaten up! This recipe also includes dairy and egg free options.
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Yields: 12 mini donuts
INGREDIENTS
- 1 ¼ cups Metta Gluten Free flour
- ¼ cup any neutral oil (I used extra virgin olive oil)
- ½ cup sugar
- 2 Tbsp cocoa powder
- ½ cup plain yogurt (I used Kite Hill non-dairy yogurt)
- ¼ cup milk (I used oat milk)
- 1 Egg (or equivalent egg replacer for egg-free option)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Sugar Glaze, optional
- 1 -2 Tbsp milk (I used oat milk)
- 1 cup powdered sugar
- 1 tsp vanilla extract
INSTRUCTIONS
- Preheat the oven to 350F. Spray 2 mini donut pans (preferably non-stick) with 6 donut holes in each pan.
- In a large bowl, whisk egg or egg substitute and sugar. Combine well. Next, mix in the oil.
- Add the cocoa powder, salt, baking powder and baking soda. Mix well.
- Next, add flour and yogurt to the mixture. Mix well.
- Then slowly pour the milk while stirring and mix the batter until it thickens. The batter will be sticky, but that is okay.
- Spoon the batter into a frosting pipe. Cut the tip of the pipe about 2-3 millimeters.
- Pipe the batter into each greased donut hole cavity.
- Bake for 10 minutes or until the toothpick test comes out clean. Set them aside to cool for 5 minutes before transferring them to a cooling wire rack.
- Prepare the glaze while the donuts are cooling. In a separate bowl blend together the powdered sugar, milk and vanilla.
- Dip the donut into the glaze and top it up with shaved chocolate or any other sprinkled toppings of choice. Allow the glaze to set for 10 -15 minutes and enjoy 😊
Note: The recipe was taken from Pooja Bajaj of mintandclove. I just replaced all purpose flour with Metta gluten free flour, slightly increased the amount of baking powder, and used non-dairy yogurt and milk. Thank you Pooja for sharing this wonderful recipe on Instagram and allowing us to share it here.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
