What is better than coffee with your doughnuts? Coffee in your doughnuts! These Gluten-Free Mocha Fudge Doughnuts are seriously good doughnuts. I feel that I should point out that we don’t eat doughnuts for breakfast. In our house, doughnuts are considered a dessert. With good reason!
I am still having fun with my Sunbeam Donut Maker that I bought last week. Too much fun! Once again I included directions for both the donut maker and my Norpro Donut Pans. The donut maker creates smaller doughnuts, so it makes more then the dough nut pans
- ½ cup white rice flour
- ½ cup tapioca flour
- ¼ cup potato starch
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon xanthan gum
- ½ cup + 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, beaten
- ½ cup softened butter (I used coconut oil)
- ¼ cup milk (I used almond milk)
- ½ cup coffee
- 1½ cup powdered sugar
- 2 tablespoon coffee
- 2 tablespoon butter, softened ( I use Earth balance to make this dairy free)
- 2 tablespoon cocoa
- 1 tablespoon milk ( I use almond milk)
- ¼ teaspoon vanilla
- pinch salt
- If using the oven preheat oven to 350 degrees. Grease doughnut pans.
- In a medium bowl, mix flours, potato starch, cocoa, xanthan gum, sugar, baking powder, and salt.
- Add egg, milk, coffee butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
- Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
- Add butter, coffee, milk, vanilla, cocoa, and sugar to a small bowl. Mix well to ensure sugar is completely dissolved.
- Place wax paper or baking sheet beneath cooling rack.
- Spoon glaze over doughnuts.
All this doughnut needs is a cup of coffee for dunking.