In the past, I considered myself somewhat of a donut connoisseur. They were easily my favorite indulgence (and one that I indulged in quite often.) I’d never made them myself because I never needed to. After all, there was always a Krispy Kreme or a Dunkin Donuts or a sweet little mom and pop shop nearby. After my diagnosis, realizing I couldn’t eat donuts anymore was weirdly one of the hardest parts for me to deal with.
I’ve been nervous to try to make my own donuts for fear that they wouldn’t live up to my memory of what they should taste like. I am so glad I finally bought myself a donut pan and got over that fear!
I don’t want to upset any diehard Krispy Kreme lovers, but I’ve always preferred cake donuts to raised donuts. The texture, the taste, the flavor possibilities, if you ask me they’re all just better in a cake donut. So that’s what I set out to make.
I wanted it to be a standard flavor and a basic enough recipe that it could be modified to fit anybody’s taste preferences. “Chocolate iced with sprinkles” is such a classic and adorable choice that will jazz up your brunch table like nothing else can. They’re also quick and easy enough to actually make before brunch, even if you haven’t had your coffee yet.
Do yourself a favor, pick up a donut pan this week and let these gluten free, delicious donuts brighten up your Sunday morning.
Gluten Free Buttermilk Donuts with Chocolate Icing
Prep: 5 minutes Cook: 15 minutes Makes: 12 donuts
1 cup all purpose gluten free flour (I used Cup4Cup.)
½ cup sugar
1 tsp baking powder
½ tsp salt
2 eggs, room temp
½ cup buttermilk
¼ cup either applesauce or vegetable oil (I used unsweetened applesauce.)
1 tbs vanilla
2 tablespoons butter, softened
2 tablespoons milk
2 tablespoons cocoa powder
⅓ cup powdered sugar
1. Preheat oven to 350 and grease a donut pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, oil/applesauce and vanilla.
3. Pour wet ingredients into dry ingredients and whisk until just combined.
4. Fill donut molds ~¾ of the way full. Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean. Let cool in pan for 5 minutes then remove and let cool on rack.
5. For frosting: Combine all ingredients until very well incorporated either by hand or with mixer. Add a little extra milk or cream to thin out, or more powdered sugar to make thicker depending on preference.
6. Frost donuts and top with sprinkles for a boost of color!
Donuts are best eaten on the same day, but will keep in an airtight container for one-two days.