18 donuts

Donut Ingredients:

1 cup white rice flour or gluten-free flour blend

1/2 cup gluten-free pancake mix

1/3 cup unsweetened cocoa powder

1/2 tsp xanthan gum

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp ground nutmeg

1/2 cup coconut palm sugar

1 tbsp lemon juice 

1/4 cup earth balance butter

1/4 cup vegetable oil

1 tsp gluten-free vanilla

2 tbsp ground flax and 4 tbsp hot water (or 1 egg and one flax egg) 

3/4 cup canned coconut milk

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Garnish with sprinkles, shredded coconut, gluten-free cookie crumble or coconut whip cream. 

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Chocolate Ganache Ingredients:

1/3 cup canned coconut milk

1 tsp coconut oil, melted

1/2 cup Enjoy Life Semi-Sweet Chips

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Or

Classic Chocolate Icing Ingredients:

1 cup plus 3 tbsp icing sugar

5 tbsp coconut milk

5 tbsp gluten-free cocoa

1 tsp gluten-free pure vanilla

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1) Put ingredients into a large bowl or stand blender. Stir until the dough has formed. 

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2) I used the Baby Cakes Mini Donut Maker to cook these donuts. Lightly grease the pan and preheat the donut maker. Then scoop 1 tbsp into each donut mould. Close the lid and cook for 3 minutes. If you don't have a donut maker use a donut pan and cook in the oven at 350 degrees for 10 minutes. 

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3) Next start making the icing! First, choose which icing you want to try.

 

To make the Chocolate Ganache: In a small pot on the stove add coconut milk and coconut oil bring to a boil on medium heat. Stirring continuously. Turn the heat down to low and add in dairy-free chocolate chips. Once the icing is mixed, spoon over each donut. 

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To make Classic Chocolate Icing:

Whisk all ingredients in a small bowl and spoon onto each donut.

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4) Sprinkle each donut with sprinkles or shredded coconut, while the icing is warm.

 

To make supreme donuts, once donuts have cooled, top with GayLea Coconut Whip Cream. Then add sprinkles or gluten-free cookie crumble.