Mexican Chocolate Cake Doughnuts
Makes 1 dozen
2 3/3 oz. brown rice flour
1 1/2 oz. garfava flour
1 3/4 oz. potato starch
1 5/8 oz. raw cocoa powder
2 T. arrowroot
1 T. ground cinnamon
1 1/2 t. baking powder
1/2 t. sea salt
1/4 t. xanthan gum
1/4 t. baking soda
1/4 t. ground chipotle pepper
10 oz. cane sugar
1/2 c. hot water
1/3 c. coconut oil, melted
6 T. unsweetened applesauce
3 T. vanilla
1 T. brewed espresso
4 3/8 oz. powdered sugar
1 3/8 oz. raw cocoa powder
1/4 c. almond milk
2 T. Earth Balance margarine, softened
1. Preheat oven to 350F. Spray doughnut pans with cooking spray and set aside.
2. In a medium bowl, whisk together the flours, potato starch, cocoa powder, arrowroot, cinnamon, xanthan gum, baking powder, baking soda, salt, and sugar.
3. Whisk together coconut oil, applesauce, vanilla, and espresso and add to the flour mixture.
4. Stir with a rubber spatula until the ingredients are combined.
5. Using a tablespoon, fill each donut mold 2/3 full (about 2 1/2 T.), and spread the batter evenly around the mold.
6. Bake for 6 minutes, rotate and continue to bake until golden brown, about 5 – 6 minutes more. Let cool in the molds for 15 – 20 minutes, before turning out on a cooled baking sheet.
1. In small bowl, whisk together powdered sugar, cocoa, milk and Earth Balance until smooth. Use immediately (it will firm up quickly).
2. Once doughnuts have cooled completely, pour the chocolate glaze over top. Place, glazed side up, on cooling rack, and sprinkle lightly with chipotle pepper or cinnamon (if desired), and allow glaze to set, about 20 minutes.
Best when served the same day. Cover leftovers lightly to store.