Experimenting with vegan baking has been a lot of fun. When you want to make these goodies gluten free, that adds a whole new level of challenge to your recipe. Playing with different blends of flours is frustrating at times, but once you have a mix that works, I tend to stick with it…until one day it doesn’t work for some reason. 🙂
Lately, I have found that a mix of brown rice flour, gluten free oat flour and xantham gum has been a good combination to keep the consistency favourable and also keep the moisture of the baked treats there as well. Gluten free goodies tend to fall apart easily and become crumbly, but so far (fingers crossed). the mix of equal parts of the brown rice flour, gluten free oat flour and xantham gum (depending on how much rice flour you use) allows for a batter that holds together but isn’t dried out.
The last weekend of the summer holidays, Val and I found it necessary to say good bye to summer with chocolate. The first of our recipes is a vegan, gluten free baked chocolate donut.
1/2 cup of oat flour. **we make our own gluten free oat flour by using the gluten free oats and blending it until flour consistency in a food processor, but it is available to purchase already done, if you like.**
1/4 cup of brown rice flour
1/2 teaspoon of xantham gum ***this is necessary for binding when using rice flour as it tends to be very fine and will not stick together without it.***
1/4 cup dark cocoa powder
1/3 cup granulated organic sugar
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
1/2 unsweetened apple sauce
1/4 cup and 2 tablespoons of almond milk (soy milk will work as well if there is a nut allergy) **you could also go a little crazy and use chocolate almond milk and cut back on the sugar as it is already sweetened**
3 tablespoons of grapeseed oil
1/2 teaspoon vanilla
Put the oven on 350F. Lightly spray or grease your donut pan.
- In a fair size bowl, mix in all of the dry ingredients together, combining them all.
- In another bowl, mix in all of the wet ingredients with a whisk.
- Pour the wet mixture into the dry and stir until combined.
- Using a zip lock bag or piping bag, put the batter into the bag and pipe the batter into the donut pan, filling to about half way.
- Pop them into the oven for 10-15 minutes. Test to see if they are done by pushing on the donut and see if it will spring back.
- Take out of oven when done and cool on rack for 10-15 minutes before taking them out of the pan.
- Top with icing sugar or make an icing or ganache topping. We made a dark chocolate ganache icing by heating up about a 1/4 cup of chocolate almond milk (vanilla will work too) and adding about 1/2 cup of dark chocolate vegan chips to the hot milk. The heat from the milk will melt the chocolate. Adjust for the consistency you will like for your ganache. Dip the donuts into the melted chocolate ganache and put back onto the plate to harden. We sprinkled ours but you can easily add nuts, coconut, or coloured sugar to yours to decorate.
We would love to see some pics from you if you try this recipe out. Let us know how you topped your chocolate. To us, chocolate goes with just about anything! Enjoy!