Description
Low FODMAP chocolate donuts. Oven-baked cake donuts with a delicious chocolate frosting. Also gluten-free and lactose-free.
Ingredients
Scale
For the donuts
- 130 g (1 cup) gluten-free flour
- 6 tbsp white sugar
- 25 g (1/4 cup) cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 ml (1/2 cup) lactose-free milk
- 1 egg, at room temperature
- ½ tsp vanilla extract
- 1 tbsp butter, melted
- A donut tin (I have this one)
For the chocolate glaze
- 2–4 tbsp lactose-free milk
- 3 tbsp cacao powder
- 185 g (1 and 1/2 cup) powdered sugar
- Sprinkles or other decorations (make sure the ingredients are low FODMAP)
Instructions
- Pre-heat the oven to 180 degrees Celcius (350F). Grease the donut tin with some baking spray or butter.
- Put the flour, sugar, cocoa powder, baking powder, baking soda
and salt together in a bowl and stir together. - Add the milk, egg, vanilla extract and melted butter. Whisk until you have a smooth batter.
- Divide the batter over the 6 donut pans. Bake the donuts for 10-12 minutes in the oven. The donuts are done when a toothpick comes out clean.
- Leave the donuts to cool in the tin for 10 minutes. Then transfer to a wire rack and leave to cool completely.
- For the glaze – put the cacao powder into a bowl. Add two tablespoons of lactose-free milk and stir together. Add the icing sugar little by little and stir until you have a smooth glaze. You might need to add up to two tablespoons more lactose-free milk to get a smooth glaze. Add a little extra milk at a time to avoid your glaze getting too thin.
- Dip the donuts into the glaze on by one. Sprinkle the decoration, such as sprinkles on top immediately before the glaze sets. Leave the donuts for a while so the glaze can set.
- Prep Time: 20 mins
- Cook Time: 12 mins
