Because rainy days are for baking.
Click here for the recipe from theprettybee.com. It’s my first gluten, dairy, egg, soy, and nut free cake. And it’s chocolate. I’m a fan!
My recipe notes:
Apple cider vinegar instead of white vinegar (keep in mind some vinegars ate NOT gluten free)
Add 2 Tbs. strong dark roast coffee and as much extra GF flour. Trust me on this. 😍
Grapeseed oil instead of canola oil
Coconut sugar instead of cane sugar… not sure how much difference it makes. I just didn’t have any cane sugar.
I didn’t put in chocolate chips, because I was out. I have allergen-free chocolate icing to use instead.
So today is National Doughnut (Donut?) Day. Even though I am dairy and gluten free, there is never a time a will say a don’t want a doughnut (or pizza, for that matter). Since I’m on summer vacation and had no plans, I thought it would be the perfect day to experiment. After much perusing Pinterest, I can across this recipe from Delightful Adventures.
Click on over for the recipe. I followed advice and used Bob’s Red Mill GF Baking Flour since my dietary restrictions are lighter.
Also, I added two Tablespoons of brewed coffee and one extra Tablespoon of flour to enhance the chocolate flavor.
These were baked with Almond Milk.
I also did not have a doughnut pan, so I piped the batter into a muffin pan, which worked pretty well. I imagine a muffin pan for over-sized muffins would leave a small hole in the doughnuts.
Seriously, these doughnuts are g.r.e.a.t. I saved some plain, sprinkled a few with powdered sugar (which was perfect), and glazed the rest. I think I made my glaze too thin (I struggle with that sometimes), so I ended up glazing the doughnuts 2-3 times, letting the glaze harden between each one.
While you are enjoying the doughnuts, check out the history behind National Doughnut Day. Happy Eating!