Miss Polly’s Gluten-Free Rich Chocolate Fudge Vegan/Vegetarian Donuts

My recipe was adapted from one that I found on Pinterest from a website called

http://www.gluten-free.Kitchen.io

….. and they found it from

http://www.ThePrettyBee.com

I adapted my version here and you can make it vegan by simply using a vegan egg and you’ll make it vegetarian by using an egg.

I made my own gluten-free flour by using a combination of almond flour, coconut flour and dash of arrowroot powder.

I can’t remember exactly the proportions I used of those but I found out how to make your own gluten free flours in one if my master baker books.

  • 1 cup gluten free flour, homemade or your favorite brand
  • 6 tablespoons of granulated sugar or you can also use agave nectar
  • 1/4 cup Hershey’s cocoa eyes of the dark chocolate if you want to really super dark flavor or the regular
  • 1/2 teaspoon each of baking powder, baking soda, and salt
  • One half cup soy milk, almond milk or regular milk if you want to use that. I used soy milk
  • One Vegan egg or one regular egg, depending on your dietary preferences
  • 1/2 teaspoon gluten free vanilla extract
  1. Spray Baker’s Joy or simply spray nonstick spray in a Wilton donut pan.
  2. Mix up mix up the batter in a KitchenAid mixer like I did with a paddle attachment or with a good mixer or by hand, but you’ll be stirring a long time!
  3. When the batter is nice and thoroughly mixed then take a large teaspoon and very carefully pour the batter into the pan. You want to fill them only half full otherwise they’ll rise over the top of the pan.
  4. Bake in a 350-degree oven 10 to 12 minutes until done.
  5. Cool in the pan about 5 minutes or more, and then loosen with a spoon to make sure that no edges stick in the pan before you turn it over onto a either pastry rack or a clean kitchen towel like I did.

Chocolate Fudge Icing- incredible fudgy flavor with no butter!

3 tablespoons Hershey’s cocoa

1 and 1/2 cups confectioners sugar

2 to 4 tablespoons or more of Carnation evaporated milk until it gets to the consistency that you liked to spread. This icing will harden on your baked item. It’s kind of like ganache without the butter.

You’ll want to share these and it makes it dozen. So you’ll want to make new friends by giving some away. No one will ever believe that they’re gluten free either, they’ll only ask for your recipe!

Enjoy!

Polly Motzko

Recipe and images by Paulette Motzko.

Copyright October 2018.