You can always tell when my mom is in town….the baking in the house caters to the girls wishes. This time was no exception, and we were all treated to gluten free mocha fudge doughnuts. The recipe was simple and the results were fantastic – we all couldn’t stop eating them. While doughnuts are never going to be a staple in our house, this recipe will definitely be made time and again!
Mocha Fudge Doughnut Ingredients:
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 1 tbsp + 1 1/2 tsp Pixie Dust
- 12/ cup + 2 tbsp Wholesome Sweeteners Organic Sugar
- 2 tsp baking powder
- 1 tsp Simply Organic Vanilla Extract
- 1/4 tsp sea salt
- 1 organic egg, beaten
- 1/2 cup organic butter, softened
- 1/4 cup almond milk
- 1/2 cup organic coffee
Mocha Fudge Glaze Ingredients:
- 1 1/2 cup powdered sugar
- 2 tbsp organic coffee
- 2 tbsp organic butter, softened
- 2 tbsp cocoa
- 1 tbsp almond milk
- 1/4 tsp Simply Organic Vanilla Extract
- pinch of sea salt
Preheat oven to 350 degrees and spray doughnut pans with coconut oil.
In a medium bowl, mix flours, potato starch, cocoa, Pixie Dust, sugar, baking powder, and salt.
Add egg, milk, coffee, butter and vanilla. Beat with an electric mixer on low speed just until mixed.
Fill the donut pans 2/3 full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
Place the donut pans on cooling rack and let the doughnuts cool in the pans.
For the glaze:
Add butter, coffee, milk, vanilla, cocoa, and sugar to a small bowl. Mix well to ensure sugar is completely dissolved.
Place wax paper or baking sheet beneath cooling rack.
Spoon glaze over doughnuts.