Wednesday, March 23, 2011

Chocolate Cake Doughnut Balls - GF

I made these for my family and everyone liked them, even the GF haters. :)

Gluten Free Chocolate Cake Doughnut Balls

2 eggs, beaten
2 C buttermilk (you can make your own by adding 2 TB of apple cider vinegar to 2 cups milk or other dairy alternative)
1/4 C butter, melted
5 C gluten free all-purpose flour blend (I used Bob's Red Mill)
1 C sugar
1 tsp nutmeg
1/2 C unsweetened cocoa powder
1/2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
2 tsp salt

1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.

2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

3. Let the dough rest for 15 minutes. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Make the chocolate glaze (recipe to follow) and keep warm until ready.

4. Using a small cookie dough scoop. Carefully drop each doughnut ball in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.

5. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm roll in chocolate glaze.

Chocolate Glaze

5 TB unsalted butter
4 oz. Semisweet chocolate chips
2 C powdered sugar
1 1/2 tsp vanilla extract
1/4 C hot water

1. Fill the bottom of a double boiler with 1 inch of water and bring to a simmer over medium heat. In the top pan of the double boiler, melt the butter and chocolate chips.
2. Remove from heat and whisk in the powdered sugar, vanilla and hot water until combined.
3. Set the top of the pan over the simmering water and keep the glaze warm until read to use.
4. Dip the doughnuts, one at a time, into the warm glaze, covering the top half of each with glaze.
5. Place the doughnuts, glazed side up, on a wire wrack and let the glaze set for 10 minutes.


  1. What would you suggest as an alternative to the butter? I have to be completely dairy free and sadly this includes butter:/

    1. I actually think we used Earth Balance Buttery Spread. I use it in place of butter all the time.


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