Gluten Free Black Cocoa Donuts with Black Cocoa Glaze
These night-black donuts are full of black cocoa flavor (a bit like oreos!) and glazed with more black cocoa glaze for a striking treat!
Servings: 12 baked donuts
Calories: 300kcal
Equipment
- Two 6-donut baked donut pans (or a 12-donut baked donut pan - regular sized, not mini donuts)
Ingredients
For the donuts:
- 2 large eggs plus one egg white
- ½ Cup white sugar
- ⅔ Cup sour cream
- 1/4 Cup melted salted butter
- 1 ½ tsp vanilla extract
- ⅓ Cup milk
- 1 ½ Cups gluten free 1-1 flour mix
- ⅔ black cocoa powder link in instructions
- 1 ¾ tsp baking powder
- ¾ tsp salt
For the black cocoa glaze:
- 1 1/2 Cup sifted powdered sugar
- ⅓ Cup black cocoa powder
- ¼ tsp vanilla extract
- Pinch salt
- 2-4 Tbsp milk
Instructions
- First, preheat the oven to 350° and grease two six-donut donut pans with butter or cooking spray. In a large mixing bowl, whisk together the eggs (two whole eggs plus one egg white), white sugar, melted butter, vanilla, milk and sour cream. Add the flour, baking powder, salt, and black cocoa powder and slowly mix until just combined (do not over mix). Finally, scoop the batter into a large piping bag, cut a 1/2 inch hole in the bag tip, and pipe the batter evenly into the 12 donut holes. Bake for 10-14 minutes – the tops of the donuts spring should back to the touch. Do not over-bake or the donuts or they'll be dry. Let donuts cool for 15 minutes then turn out onto a tray, plate, or cooling rack.
- Make the glaze! In a medium cereal bowl, sift the powdered sugar and black cocoa powder and stir together all of the glaze ingredients, starting with one tablespoon of milk at a time until you reach the right consistency. Stir until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny. If you have any lumps in the glaze, pour the glaze through a fine mesh sieve into another cereal bowl to remove them.
- Finally, carefully dip the rounded bottoms (now tops) of each donut into the glaze, let drip, then place top (now bottom) side down on a plate or tray. Add any fun decorations like googley eyes if you're prepping for Halloween, then serve! You can let these set for an hour or so for the glaze to harden. Store in an airtight container for 2-3 days or freeze immediately.