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.
Are you more of a fruity doughnut fan? Check out these Strawberry Baked Donuts !Print
- 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
For the glaze
- 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)
Tips: 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.