Gluten Free Chocolate Frosted Double Chocolate Chip Doughnuts

. . .now that's what I call a mouthful. . .literally!

Growing up, Sunday mornings meant brunch at Nana's house.  After 10:30 church, all the cousins and aunts and uncles would gather at my Grandmother's house for eggs, sausage, Spam, toast, fruit. . .and. . .doughnuts!  Uncle Bob and Aunt Marian usually brought them, and I looked forward to a cream filled long John. . .every. . .single. . . Sunday!  

Times have changed.  Nana passed away, families have split up, food allergies have been discovered, and suddenly. . .the thrill of a long John has lost its' processed appeal!  Don't get me wrong, doughnuts are delicious and I've been known to suffer through the digestive disaster to enjoy a Krispy Kreme piece of heaven, but I needed to find a " healthier" gluten free alternative.  I needed to create something that everyone could enjoy!  Let me introduce you to my little gluten free slice of heaven!

Gluten Free Chocolate Frosted Double Chocolate Chip Doughnuts
(Doughnut recipe tweaked and adapted from Against All Grain)

Makes 12 to 14 doughnuts


8 large eggs (fresh, organic, or cage free are best)
1/2 cup butter, melted
1/2 cup slightly warm coconut milk (in the can)
1/2 cup honey
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup coconut flour
1/8 cup coco powder (I use raw cacao powder)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips

Chocolate Frosting Ingredients:

2 tablespoons honey
4 tablespoons coconut butter 
4 tablespoons coconut milk (in the can)
2 teaspoons butter
Few shakes of cinnamon
2 teaspoons coco powder
1 teaspoon vanilla extract

Baking Instructions:

Preheat your oven to 350 degrees.

Grease your doughnut pan with butter.

Using a stand mixer, beat the eggs and butter on medium speed until combined and a bit creamy in appearance.

Add the coconut milk, honey, vinegar, and vanilla and beat again on medium until combined.

In a separate medium bowl, combine the dry ingredients ( coconut flour, cacao powder, baking soda, and salt).

Slowly incorporate the dry ingredients into the wet ingredients and mix on high for about 30 seconds until smooth. Gently stir in the chocolate chips.

Fill the doughnut mold all the way full.  I found the easiest way was to put the batter into a quart size bag, snip off the corner, and squeeze the batter into the mold.  I then used a little spoon to smooth out the top of the mold as much as possible!

They should look something like this!

Stick them into the preheated oven and bake for 17 to 18 minutes.

Don't forget to watch in anticipation!

Remove from oven and let sit for approximately 5 minutes before removing from mold to cool on a wire rack.

Make the frosting while you are waiting for the doughnuts to cool:

Combine all of the frosting ingredients in a small bowl. Stir until combined.  Pop bowl in microwave for about 20 seconds just to put a little "melt" on the ingredients. Stir again until smooth.  It should have a thick chocolate sauce consistency.

After doughnuts have cooled about 10 minutes, dip each doughnut into the warm frosting.  It is important that you "frost/glaze" the doughnuts while the frosting is warm.  It smoothes out automatically when warm.  Twist as you lift out the doughnut to give it a glaze effect and to knock off any access frosting.


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