Ingredients
Scale
Dry Ingredients
- 1 1/2 c. Cara’s GF Flour Blend
- 1/2 c. brown sugar, lightly packed
- 1 Tbsp. cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
Wet Ingredients
- 1/2 c. non-dairy milk
- 1/4 c. oil
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. vanilla extract
For the Vanilla Icing
- 1 1/3 c. powdered sugar
- 1/4 c. melted coconut oil
- 2 Tbsp. hot water
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a mini donut pan.
- Mix dry ingredients together until fully combined.
- Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated.
- Grease a mini donut pan.
- Place batter into a large plastic baggie. Cut a 1″ slit in the corner and use as an opening to squirt the donuts into the pan.
- Bake 8 to 10 minutes. Allow to sit in the pan briefly to cool and then transfer to a wire rack to fully cool.
- In a small, shallow bowl, vigorously mix all ingredients for the icing until it is smooth. It should be a thicker paste but if it becomes too difficult to mix, add 1 tsp. hot water and mix.
- Gently dip the tops of the donuts into the icing and drizzle with non-dairy melted chocolate.
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 18g
- Sodium: 97mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 0.6g
- Protein: 1.6g
