CHOCOLATE CAKE DONUT

Chocolate Cake Donut image

Yield makes 12

Number Of Ingredients 14

1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 1/3 cups vegan sugar
1/2 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup unsweetened cocoa powder
1/3 cup potato starch
2 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water

Steps:

Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
In a medium bowl, whisk together the sugar, flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, salt, and xanthan gum. Add the applesauce, 1/3 cup coconut oil, vanilla, and hot water and mix with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Bake for 8 minutes, rotate, and bake for 8 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping (see page 131).