Chocolate Devil's Food Cake Doughnuts
This is my best gluten-free doughnut recipe so far. They’re baked, which makes them light and very more-ish; it’s hard to stop at just one. Serve dusted with icing sugar or coat in chocolate ganache.
- ¾ cup milk
- ⅓ cup good quality cocoa (I used Valrhona)
- ½ cup thick plain yoghurt
- ½ cup grapeseed oil
- 1 large egg, size 7
- 2 teaspoons vanilla extract
- finely grated zest 1 orange
- 100 grams ground almonds (almond meal)
- 100 grams brown rice flour
- 1 cup caster sugar
- 1 teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- Chocolate Ganache
- 150 grams dark chocolate, chopped roughly (I used 62% cocoa)
- 100ml cream
- 1 teaspoon rice bran oil
- Grease a 6-hole non-stick doughnut tin with cooking spray.
- Preheat the oven to 160°C.
- Put the milk and cocoa in a small saucepan over a medium heat and whisk until smooth. Bring to just below the boil, stirring constantly, then tip into a large bowl and set aside until just warm.
- When cooled, whisk in the yoghurt, oil, egg, vanilla and zest.Combine the ground almonds, rice flour, sugar, baking soda and pepper. Tip into the cocoa mixture and stir to make a thick, smooth batter.
- Pour the mixture into a jug then fill the doughnut holes until ¾ full, making sure you leave each centre stem uncovered as that will form the hole in the doughnut.
- Bake for 12 minutes until risen and lightly firm when pressed with your finger. The tops will be flat.
- Leave the doughnuts in the tin for a couple of minutes then place a cooling rack on top and invert both together. Rinse the tin then dry and re-grease between batches.
To serve: Dust with icing sugar or spread the tops with chocolate ganache. Makes about 16 (the amount will depend on the depth of your doughnut tin)
Chocolate Ganache: Heat the cream in a small saucepan until just simmering. Take off the heat and add the chopped chocolate. Leave for 2 minutes then add the oil and whisk until smooth. Cool to room temperature.