Servings: 12 doughnuts
- 1.5 cups gluten-free measure for measure flour *we like King Arthur Brand
- 1/2 cup cacao powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup raw turbinado sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2/3 cup coconut milk
- 2 eggs
- 1/4 cup canola oil
- 1 tbsp. applesauce unsweetened
For the sweet orange glaze:
- 2 cups powdered sugar
- 1 tsp. mandarin orange zest
- 3 tbsp. orange juice
- 3 tbsp. almond milk
For the donuts:
Preheat oven to 350ºF and grease a donut pan.
In a large mixing bowl, combine all dry ingredients and stir to combine.
In a medium mixing bowl, combine all wet ingredients and whisk thoroughly to combine.
Add wet ingredients to bowl with dry ingredients and stir thoroughly with a spatula until a sticky, thick dough forms.
Fill donut pan with dough using two spoons and ensuring that each slot is filled evenly. Smooth the tops of the donuts and hit the pan on the counter several times to make sure the doughnuts won't have air bubbles.
Bake for 15 minutes or until cake tester comes out clean. Set aside on a cooling rack until the doughnuts are cool enough to remove.
To make glaze and serve the donuts:
Combine all glaze ingredients in a medium bowl and whisk thoroughly until very smooth. Pour desired amount of glaze over donuts and serve.
Refrigerate donuts covered with plastic wrap for up to 3 days.
Pro tip: Transfer glaze to a squeeze bottle and use that for precision glazing. If you don't have a squeeze bottle, use a spoon.
Serving: 1doughnut | Calories: 292kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 175mg | Potassium: 142mg | Fiber: 3g | Sugar: 32g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg