Double Chocolate Cake Doughnuts (Print Version)
# Ingredients:
→ Doughnuts
01 -
240g fine almond flour
02 -
2 tablespoons tapioca starch
03 -
80g cocoa powder
04 -
100g coconut sugar
05 -
1/8 teaspoon sea salt
06 -
1/2 teaspoon baking powder
07 -
1 teaspoon espresso powder
08 -
60g salted butter or coconut oil, melted
09 -
1 large egg
10 -
60ml milk or full-fat coconut milk
11 -
2 teaspoons vanilla extract
→ Ganache Frosting
12 -
85g dairy-free chocolate chips
13 -
1 tablespoon coconut oil
14 -
2 tablespoons heavy cream or coconut milk
# Instructions:
01 -
Preheat the oven to 180°C (350°F).
02 -
In a medium bowl, whisk together the almond flour, tapioca starch, cocoa powder, coconut sugar, sea salt, and baking powder until well combined.
03 -
Melt the espresso powder and butter (or coconut oil) together in a small saucepan over low heat or microwave until fully melted.
04 -
Add the melted butter mixture, egg, milk, and vanilla to the dry ingredients. Mix thoroughly until a smooth batter forms.
05 -
Spoon the batter into a 6-cavity doughnut pan, filling each about 3/4 full. Use any remaining batter to fill 6 mini muffin cups to create 'doughnut holes'.
06 -
Bake doughnuts for 7-8 minutes until puffed but still soft and moist when touched. Bake doughnut holes for 5-6 minutes.
07 -
While doughnuts are baking, combine chocolate chips, coconut oil, and cream in a small saucepan over low heat. Stir frequently until the chocolate is almost melted, then remove from heat and continue stirring until completely smooth.
08 -
Invert the doughnut pan onto a cooling rack or serving plate to release the doughnuts.
09 -
While doughnuts are still warm, dip the tops into the ganache or spoon it over each doughnut for a glossy finish.
# Notes:
01 -
If your doughnut pan is losing its non-stick properties, lightly oil it before adding the batter.
02 -
These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.