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CHOCOLATE DONUTS all-purpose cocoa sugar baking powder baking soda salt banana coconut oil coconut milk powdered sugar coconut milk strawberries
Viewed: 61 - Published at: 2 years agoIngredients
- FOR THE CHOCOLATE DONUTS:
- 1-1/2 cup All-purpose Gluten-free Flour
- 1/3 cups Cocoa Powder
- 1/2 cups Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1/3 cups Mashed Banana
- 2 Tablespoons Coconut Oil, Melted
- 1/2 cups Coconut Milk
- FOR THE STRAWBERRY GLAZE:
- 1-1/2 cup Powdered Sugar
- 1 Tablespoon Unsweetened Coconut Milk, Or More As Needed
- 3 Tablespoons Strawberries, Finely Chopped
Method
- Preheat oven to 350°F. Prepare a donut pan with coconut oil spray.
- In a medium-sized mixing bowl, combine the dry ingredients. Add mashed banana, coconut oil and coconut milk and whisk until you have a thick, smooth batter.
- Place batter in a resealable bag. Snip the corner from the bag and pipe the batter into the donut pan. Bake doughnuts for 8-10 minutes until just cooked through. Turn donuts onto a rack to cool.
- While donuts are baking, make the glaze. In a small bowl, whisk everything together until there are no powdered sugar lumps and the strawberry has broken down and released its juices, tinting the glaze pink. Some small chunks of strawberry in the glaze is ok.
- Let donuts cool slightly before dipping the top into the glaze. Let the glaze set up a bit. After that, I like to give them a double dip in the glaze or gently spoon the extra glaze over the top of the donuts.
- Serve immediately or store in an airtight container for up to 1 day.
