The perfect simple gluten and dairy free baked donut recipe.
Beat the eggs, sugar and vanilla in a stand mixer with a paddle attachment on medium speed for about 45 seconds.
Once combined, add the melted coconut oil and mix for 2 minutes. Scraping the sides halfway through.
Add water, flour, cocoa powder, xanthan gum and baking powder. Mix on medium speed for 3 minutes scraping down the sides halfway through.
Grease your donut pan with non-stick spray and spoon the batter into the donut cavities wiping down any batter that you spill around the edges.
Cook about 8 or so minutes, checking with a toothpick. When the toothpick is clean take them out and allow them to cool for about 5 minutes.
Use a butter knife around the edges to help ease it out of the mold and then grease and start over to make as many donuts as you need.
This will make 18-24 donuts easy. Allow them to cool for about 30 minutes before frosting.
Melt chocolate chips, coconut oil and corn syrup in a microwave safe bowl in the microwave for 30 second intervals, stirring in between each time. If using maple syrup do not add during this step.
Once melted add the (maple syrup if using) vanilla and milk, stir well.
Drop the donut into the bowl of frosting and take out with your finger being careful not to rub off the frosting. Lay frosting side up on a piece of parchment paper one-by-one.
These will taste best eaten the same day. If you need to you can make the cake donuts the night before and then frost right before serving. Enjoy!
You will need a donut pan for this recipe.