Gluten Free Baked Chocolate Seed Doughnuts Recipe
What’s better than a gluten-free doughnut? Answer: not much. Maybe a slightly healthier doughnut? Yeah … that might be better! This Gluten Free Baked Chocolate Seed Doughnuts recipe proves that the only thing better than a doughnut is a slightly healthier one.
With a baked chocolatey base and a creamy glaze topped with crunchy, good-for-you seeds, you won’t want to stop at just one! (And the good news is, you don’t really have to.)
The cake is a simple mix of kitchen staples and the glaze is a delicious SunButter-based mixture, which makes these nut-free. The sunflower, pumpkin, and sesame seeds create texture and flavor that take these to the next level. (Krispy Kreme and Dunkin can take a hike!)
If you’ve been missing the sweet taste of doughnuts, get yourself some inexpensive doughnut pans and mix up a batch of these magical little treats.
- Gluten free nonstick cooking spray
- 1¼ cups good quality gluten free flour blend
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup sugar
- 2 large eggs
- ½ cup grapeseed or other neutral flavored oil
- ¾ cup milk any kind
- 2 teaspoons pure vanilla extract
- ½ cup creamy SunButter
- 1 cup powdered sugar
- 1/3 cup milk
- ½ cup roasted salted sunflower and pumpkin seeds chopped
- 2 tablespoons black sesame seeds
Preheat the oven to 450 degrees. Spray 2 (6 count) doughnut pans with cooking spray.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another mixing bowl, whisk together the sugar, eggs, oil, milk, and vanilla. Add the wet ingredients to the dry ingredients and whisk to combine. Spoon the batter into the doughnut pans, filling each form about ¾ full. Bake for 7-9 minutes or until the doughnuts spring back when lightly touched and a tooth pick inserted into a doughnut comes out clean. Let cool in the pan for 2-3 minutes, then transfer to a baking rack to finish cooling completely. Can be made a day or two ahead.
Using a mixer, beat the SunButter, powdered sugar, and milk together until smooth and creamy. Frost the cooled doughnuts.
Combine the seeds and nuts and sprinkle on top of the frosting. Can be made a day or two ahead. Store, covered, in the refrigerator.
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