Choco-Gingerbread Baked Donuts | Gluten free * Vegan
Gluten free vegan chocolate gingerbread donuts, ready in half an hour, very soft, very tasty!
Servings 10 donuts
Equipment
- 1 small bowl
- 2 medium bowls
- 1 spoon
- 1 donut tray (6 3-inch molds)
- 1 kitchen scale
Ingredients
This recipe makes 6 small donuts (3-inch donut molds)
- 1,5 tablespoons gluten free chickpea flour
- 1,5 tablespoons water
- 100 grams gluten free brown rice flour (can replace with 50 gr buckwheat flour + 50 gr almond flour)
- 50 grams gluten free potato or other gluten free starch
- 1,5 teaspoon baking powder
- 40 grams brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ¼ teaspoon nutmeg powder
- 120 grams gluten free plant based milk
- 30 grams melted vegan butter (or coconut oil)
- dairy free dark chocolate, melted (for glazing)
- chopped almonds
Instructions
- Pre-heat the oven at 180° C - 350 F
- Mix the chichkpea flour with the water until there are no lumps
- In a medium bowl mix the plant based milk and the melted vegan butter (or coconut oil)
- In a bowl mix flour, starch, baking powder, sugar, sifted cocoa and spices
- Add the milk and butter mix to the dry ingredients and mix well until you have a smooth batter
- Incorporate the chickpea mix
- Grease well the donut molds and pour the batter until you fully fill them
- Bake for 20-25 minutes
- Once out of the oven let the donuts cool down for 10 minutes and remove them carefully from the molds
- Cover the donuts with melted dark chocolate, chopped almonds or anything you want
- {Check the blog post for extra tips and substitutions}