Chocolate Glazed Gluten Free Doughnuts
The glaze recipe makes more than enough here.
1 cup vegan sugar
3/4 cup white rice flour
1/3 cup all purpose GF mix (like Bob's Red Mill)
1/2 cup potato starch
1/4 cup arrowroot starch
1 1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/8 teaspoon baking soda
1/3 cup melted refined coconut oil
6 tablespoons unsweetened applesauce
1/4 cup vanilla extract (yes, a lot!)
1/2 cup hot water
1/ 4 cup unsalted Earth Balance
1/ 8 cup whole soy or almond milk (I used almond)
1 /2 tablespoon light corn syrup
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, chopped
1 cup confectioners' sugar (make sure is vegan)
Preheat the oven to 325 degrees.
Brush 1 (or 2 if you have two) six-mold doughnut trays with non-stick spray, and set aside.
In a medium bowl, whisk together all of the dry ingredients so no lumps remain. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing to combine--it will be a wet batter. Using a melon baller or ice cream scoop, drop 2 heaping spoonfuls of batter into each doughnut mold. Using a toothpick, spread the batter evenly around.
Bake for 8 minutes, rotate, and continue baking until the doughnuts are golden brown, about 7-9 minutes more, depending on your oven.
Allow the doughnuts to cool in the molds for 15 minutes. Run a knife around the doughnuts in the molds, lift them out and place them on a baking sheet.
While the doughnuts are baking, prepare the glaze. Combine Earth Balance, milk, corn syrup, and vanilla in small saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Dip the doughnuts into the chocolate and set on a cookie sheet, sprinkle them with sprinkles if you'd like now. Allow the glaze to set for 30 minutes before serving.