Gluten free and Eggless Baked Chocolate Donuts

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I know – second donut recipe so quickly? What can I say – I’m addicted. After fantasising over a donut pan for so long, I now have to compensate for all those years that I didn’t have one, and have to make as many donuts as possible. And of course nobody I know has an objection to more donuts, so that support helps.

These chocolate donuts in particular are moist and really rich – they may look small, but are deceptively filling, especially with the glaze. These are cake donuts, as is characteristic of baked donuts in general. If you’re looking for ‘doughier’ or chewier donuts, you’ll have to make one with yeast, and then fry it. I do plan to make fried yeast donuts some time in the future, but for now, these magnificent cake donuts will definitely do.

Ingredients:
For the donuts:
2/3 cup milk + 1 tablespoon vinegar (or 2/3 cup buttermilk)
1 cup gluten free all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup granulated sugar
Egg replacer equivalent of 1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the chocolate glaze:
1-1/4 cup confectioner’s sugar
3 tablespoons cocoa powder
4 tablespoons milk

Sprinkles, mini chocolate chips, melted chocolate, nuts or white icing*, for decoration

Procedure:
For the chocolate donuts:
Preheat the oven to 180°C, and grease a nonstick donut pan.

In a mug mix together the milk and the vinegar with a spoon to make buttermilk, and set aside for 5 minutes. (If using buttermilk then omit this step).

In a medium bowl, whisk together the sugar, egg replacer, melted butter and vanilla extract, along with the buttermilk. Sift in the gluten free flour, cocoa powder, baking soda and salt. Whisk until well combined.

Spoon the batter into a piping bag (or a ziploc bag), and snip off a roughly 1″ hole at one edge. Pipe the batter into the donut pan until 3/4ths full, and then bake for 10-12 minutes, or until the donuts spring back when lightly touched, or until they begin to pull away from the pan. Let the donuts cool before glazing them.

For the chocolate glaze:
In a medium bowl, whisk together all the ingredients for the glaze, and add more milk if needed, to reach the desired consistency (optimum dunking consistency is when lifting the whisk leaves a ribbon of glaze flowing down from the whisk).

Then, dunk your cooled donuts in the glaze, and let the glaze set as you wait and stare at your reflection in the glaze of the donuts. Decorate** as you please, and then Enjoy!

*Or gummy bears, crushed oreos, cake crumbs, sliced strawberries, mini marshmallows, cinnamon sugar etc. And thats not even including the savoury toppings, like bacon bits and potato chips. The limitless possibilities in the realm of donuts is enthralling.

** If using toppings that need to stick to the glaze, like crushed cookies or sprinkles, dip the donut in the toppings before the glaze sets. If using icing or melted chocolate to decorate, then wait until the glaze sets.

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Gluten Free and Eggless Coffee Banana Cake

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I made this cake for my grandparent’s wedding anniversary, and they absolutely loved it! Its a beautiful combination of the deep bitterness from the coffee, and the sweet, creamy banana filling. Its beautiful to look at as well (sorry for the odd lighting in the picture), and this elaborate cake would be a great addition to any celebration or event. Its a pretty heavy cake, so cut thin slices. But its also really delicious, so maybe don’t do that.

Feel free to adjust the amount of instant coffee granules you add to the cake, depending on how strong you like your coffee. I added 2 tablespoons, which lent the cake a moderately intense flavour, but you could bump it up to 3, or even 4 tablespoons of coffee for a stronger coffee flavour (and for more of a caffeine kick as well).

Ingredients:
For the coffee cake:
2 tablespoons cocoa powder
2 tablespoons instant coffee granules
1/2 cup boiling water
2/3 cup milk
3 cups gluten free all-purpose flour
1 tablespoon baking powder
1 cup unsalted butter, at room temperature
1-3/4 cup granulated sugar
Egg replacer equivalent of 5 eggs
1 teaspoon vanilla extract

For the banana filling
1-1/2 large bananas (or about 2 medium sized bananas)
2 teaspoons lemon juice
1-1/2 tablespoons custard powder
3 tablespoons sugar
3/4 cup milk
3/4 heavy cream (whipping cream)
1/2 teaspoon vanilla extract

For assembly
1/2 cup strong black coffee (optional)
Sliced bananas
Whipped cream
Cocoa powder/Grated chocolate

Procedure:
For the coffee cake:
Preheat the oven to 180°C. Grease two 9″ round cake pans, and line with parchment paper.

In a large mug, combine the cocoa powder and the coffee granules. Add the boiling water, and stir until all the cocoa and coffee has dissolved. Add the milk, and stir well. Set aside.

Sift the flour and baking powder into a medium bowl. In a large bowl, using an electric mixer beat the butter until soft and creamy. Add the sugar, and beat until light and fluffy. Add the egg replacer and vanilla extract, and mix well.

Add the flour mixture to the butter-sugar mixture in three instalments, mixing well after each instalment. Add the coffee-cocoa liquid, and beat until combined (don’t overmix).

Divide the batter equally amongst the two prepared pans. Bake for 22-25 minutes, or until an inserted toothpick comes out clean, with a few crumbs attached. Let the cakes cool, before assembly.

For the banana filling:
While the cakes are cooling, prepare the banana filling. In a small saucepan, stir the custard powder and sugar together. Add a bit of the milk to create a thick paste with no lumps, and then add the rest of the milk, stirring well. Place on medium-low heat, and stir until thickened. Then, stir for one more minute, and then remove from heat and allow to cool.

Meanwhile, in a large bowl, whip the whipping cream with an electric mixer until soft peaks form. Add the vanilla extract and whip until well-combined. Set aside in the refrigerator.

In a blender, or using an immersion blender, blend the bananas and the lemon juice together until there are no large pieces left. Mix the pureed bananas with the cooled custard mixture, and then fold in the whipped cream.

Assembly:
After all the components have cooled, begin assembly.

On your cake stand, place the bottom half of your cake. Brush with half of the strong, black coffee if using. Then, spread half of the banana filling on the first cake layer. Carefully top with the second cake layer, and brush with the coffee. Top with the remaining banana filling.

To decorate, arrange the sliced bananas in a ring, and sprinkle with lemon juice (to prevent browning). Dollop the whipped cream in the centre of the ring, and sprinkle with cocoa powder/grated chocolate.
Note: I used instant coffee granules for the sprinkling, which was a terrible idea. While it looked pretty for the first 10 minutes, after the coffee dissolved in the whipped cream, the cream looked corroded (really). However, apart from that feel free to decorate the cake as you wish, and enjoy!

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