Fact: Doughnuts are pretty much my favorite sweet treat on the face of the planet!
It’s also true that I believe they deserve their own food group and I have been known to make late night donut runs over the years. Also, while I am bearing my soul here, I often look for reasons to make the 25 minute (each way) commute to my favorite gluten free donut joint here in So Cal. Phew, I feel so much better getting all of that off of my chest!
These spiced doughnuts all drenched in espresso spiked mocha glaze are my latest doughnut obsession! They are total perfection straight out of the oven and are actually still great day 2 and 3. (Which we both know is a feat for gluten free baked goods!) This recipe is just one of the many gems that I found while flipping through the new cookbook Gluten Free for Good by Samantha Seneviratne.
You guys know, I am a big sucker for cookbooks too and this one has everything from these donuts to pasta. I love that every recipe is super approachable, so approachable in fact that even my 14 year old can cook with ease from this book! The pages are filled with so many beautiful images – it is list impossible to choose what to cook first – which is why doughnuts won!
These spiced gems whip up in one bowl; no need for mixers or electric beaters…you don’t even really need elbow grease. All you need is about a half an hour (plus a little cooling time) and a big appetite! If you have any leftovers after your donut bender they are even better the next day, just be sure to wrap them up in plastic wrap real tight after the icing has set.
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly, plus more for the pan
- spiced doughnuts with mocha glaze
- ½ cup (45 g) almond flour
- ½ cup (50 g) oat flour
- ½ cup granulated sugar
- ⅓ cup (60 g) potato starch
- 1 tablespoon psyllium husk powder
- ¼ teaspoon baking powder
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 large egg
- ¼ cup sour cream
- ½ teaspoon pure vanilla extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso powder
- 2 tablespoons unsweetened Dutch-process cocoa powder
- ½ cup confectioners’ sugar
- 4 teaspoons whole milk, plus more if needed
- Sprinkles or slivered almonds (optional)
- Preheat the oven to 350°F. Butter a 6-cup doughnut pan. In a large bowl, whisk together the almond flour, oat flour, granulated sugar, potato starch, psyllium husk
- powder, baking powder, nutmeg, salt, and baking soda. Add the butter, egg, sour cream, and vanilla, and whisk to combine.
- Transfer the batter to a resealable plastic bag and cut off one corner to make about a ½-inch opening. Squeeze the batter evenly into the molds of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 11 to 12 minutes. Transfer the pan to a rack to cool slightly; then carefully tip the doughnuts out onto the rack to cool completely.
- In a shallow bowl, combine the vanilla and espresso powder. Then add the cocoa powder, sugar, and milk, and whisk to make a smooth glaze. Add a little more milk if necessary.
- Dip the top of each cooled doughnut in the glaze. Top with sprinkles, if desired. Doughnuts are best the day they’re made. Store any leftovers in an airtight container at room temperature for up to 3 days.
I use a Norpro doughnut pan for my baked doughnuts. The deep cavities and tall center posts of the molds create the best-shaped doughnuts around. Just be sure to butter the mold well—a warm doughnut stuck to the pan is a heartbreaking sight.
Stash well-wrapped baked Spiced Doughnuts in the freezer for at least a month and glaze them just before serving.