Gluten-Free Chocolate Donuts with Coconut Sugar

Ingredients:

1 cup gluten-free all-purpose flour
1/2 cup cocoa powder
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened almond milk (or any non-dairy milk)
2 large eggs
1/4 cup melted coconut oil
1 teaspoon vanilla extract
For the glaze:

1/2 cup coconut sugar
2 tablespoons cocoa powder
2-3 tablespoons water
1/2 teaspoon vanilla extract
Optional toppings: shredded coconut, chopped nuts, chocolate sprinkles
Instructions:

Preheat your oven to 350°F (175°C). Grease a donut pan with coconut oil or use a non-stick cooking spray.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt until well combined.
Whisk together the almond milk, eggs, melted coconut oil, and vanilla extract in another bowl until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Spoon the batter into a piping or large zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of a donut comes out clean.

While the donuts are baking, prepare the glaze. Combine the coconut sugar, cocoa powder, and water in a small saucepan. Heat over medium heat, stirring constantly, until the coconut sugar is dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract.

Once the donuts are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Dip each cooled donut into the glaze, allowing any excess to drip off. If desired, place the glazed donuts back on the wire rack and sprinkle with shredded coconut, chopped nuts, or chocolate sprinkles.

Let the glaze set for a few minutes before serving. Enjoy your delicious gluten-free chocolate donuts with coconut sugar.

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