(makes 8 regular donuts)
1/8 cup brown rice flour
1/8 cup potato starch
½ cup almond flour
¼ tsp xanthan gum
¼ tsp salt
¼ cup brown sugar
2 tbsp natural unsweetened cocoa powder
1 tsp instant coffee
1 tsp baking powder
1 tsp baking soda
1 medium - large ripe banana
2/3 cup coconut milk
½ tsp vanilla extract
1 tbsp coconut oil
½ tbsp apple cider vinegar
½ cup dark chocolate chips
1 tbsp coconut oil
Preheat oven to 425 F. Prepare your donut tin, this recipe makes 8 regular sized donuts so prep for that amount.
Combine the dry ingredients and set aside.
Add the banana, coconut milk, vanilla extract and oil to a blender cup and blend until smooth
Add the dry ingredients to the blender mixture and blend again until combined. You may need to stir the mixture with a spatula to ensure that it is properly blended. The mixture should be thick but pourable, add a little bit of coconut milk if necessary.
You could add all of the ingredients at once. Stir the mixture to combine and then blend.
Before adding the vinegar (next step), ensure that all of the ingredients are fully blended.
Finally add the vinegar and blend once more to incorporate.
Pour the mixture into the prepared donut tins, filling to 2/3.
Bake for 10 – 12 minutes
Allow the donuts to cool and then coat with the chocolate glaze. Let the glaze set for a few minutes before serving (although I love the messiness of the just poured glaze).
Place the chocolate chips in a microwave safe bowl. Microwave for 30 seconds. Stir the chocolate and repeat until all of the chocolate has melted. This should not take more than 3 x 30 second intervals. Stop when the chocolate is mostly melted and only a few tiny pieces remain.
Add the coconut oil and stir until smooth. If the mixture is not easy to pour add more oil.
Allow the glaze to cool for a few minutes then drizzle over the donuts.
You can double up on the recipe to make as much glaze as you want.
For a variation try my Red Velvet Blender Donuts