Chocolate Cake Donuts

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 42 minutes

Składniki

200 g gluten free 1:1 flour

50 g dark or Dutch cocoa powder

150 g granulated sugar

2 tsp baking powder

1/2 tsp salt

190 g buttermilk (see note for dairy free)

2 large eggs

65 g unsalted butter (melted)

1 tsp vanilla extract

240 g powdered sugar

30 g dark cocoa powder

56-100 g milk or nut milk (depending on how thick you like your glaze)

1 tsp vanilla

Wskazówki

Preheat the oven to 425°F. Using softened unsalted butter, grease a 9 -12 portion donut pan.

In a medium bowl, whisk together the flour, cocoa powder granulated sugar, baking powder, and salt.

In a small bowl, whisk together the buttermilk, eggs, and extracts.

Add the wet ingredients to the dry mixture and gently stir together until almost combined. Add the melted butter and finish mixing until just combined.

Set the batter aside to rest for 20 minutes

Divide the batter into the prepared donut pans, filling 2/3 full. I like to use a piping bag with a large tip for this recipe because the batter is pretty thick.

Bake for 12-15 minutes or until the tops spring back when lightly pressed. They might still feel a little bit soft in the middle.

Glaze

Add milk until you get desired consistency and mix until smooth. Dip your donuts in the glaze or pour it over totally cooled donuts that are sitting on a raised cooling rack over a sheet pan.

Wartości Odżywcze

• Wielkość Porcji: 1 donut
• Kalorie: 242 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 2.4 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 37 mg
• Sód: 129 mg
• Węglowodany Całkowite: 48 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 34 g
• Białko: 4 g