Skinny Gluten Free Baked Chocolate Doughnuts, GF, DF #glutenfree

I love making healthified gluten free goodies!  These are my new favorite doughnuts that I made for some late Christmas gifts.  Doughnuts are not something I eat very much, but if I do, I want them to taste decadent and be much lower in sugar and fat than the standard recipe. I cut the sugar in half and deleted most of the fat by using applesauce so that they are only 154 calories each unfrosted.  I have to say though, the frosting  really knocks them out of the park. The flavor was rich and deep, like fudge...yum! I made mine sugar free! Hope you enjoy this healthier doughnut for a special treat.     hugs,  Ali 

Gluten Free Baked Chocolate Doughnuts, GF, DF

 Ingredients:

• 1 cup gluten free brown rice flour
• 1/2 cup gluten free millet flour
• 1/2 cup gluten free tapioca starch
• 1 teaspoon xanthan gum or 2 teaspoons Yerba Prima psyllium husks, ground in coffee mill
• 1 tablespoon flax seed, ground to meal
• 1/2 cup gluten free unsweetened cocoa powder
• 2 teaspoons gluten free baking powder
• 1/2 teaspoon salt
• 1 teaspoon gluten free cinnamon
• 1/2 cup coconut palm or any granulated sugar 
• 1/2 cup Stevia baking blend.  I use Truvia. See notes below
• 3 large eggs
• 1/4 cup cold coffee
• 1 teaspoon pure vanilla
• 1/3 cup unsweetened applesauce
• 3 tablespoons canola or coconut oil
• 1/4 cup almond milk 
• 1 teaspoon apple cider vinegar

Instructions:

Preheat your oven to 375°F.  Grease your doughnut pan.  Makes 14 doughnuts

1. In a large bowl, whisk together all of the dry ingredients.
2. In a smaller bowl, whisk together all of the wet ingredients.
3. Pour the wet ingredients into the dry ingredients and whisk until fully combined. It will be wet but thick, like cake batter.  Let it sit for 5 minutes
4. Spoon or pipe mixture into prepared doughnut pan. 
5. Bake in preheated oven for 10-12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
6. Let doughnuts sit for a minute before taking them out of the pan. Allow to cool completely on a rack before frosting.

Notes and substitutions:

I haven't tried this recipe completely sugar free.  For low glycemic I would suggest substituting 1/4 cup local honey for the granulated sugar.  For sugar free I would use 1 cup Splenda  instead of the sugar and stevia baking blend. 

Chocolate Frosting:
Ingredients:

• 1 cup gluten free confectioners’ sugar or
• low glycemic option- process Coconut palm sugar in the food processor until it powders  
• Sugar Free option- use a good tasting sugar free alternative like Truvia or  Erythritol and powder it in your food processor.
• 2 tablespoons gluten free cocoa powder
• 1 tablespoon butter, softened
• 1/4 teaspoon pure vanilla
• 1-2 Tbsp milk or water

Directions:
Beat together the confectioners’ sugar, cocoa powder, butter, vanilla and enough milk to make the glaze the consistency you want. Dip your cooled doughnuts into the glaze, and set on a rack to harden.  Enjoy!!