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I really truly wish I could claim this recipe but that would have meant that I spent hours, weeks, months perfecting a baking science experiment.   And that’s exactly what Erin McKenna (owner of Babycakes) did and we are all luckier for her dedication to creating delicious gluten free vegan baked goods.   Recently she opened a Babycakes Vegan bakery right here in LA!  For everyone who can’t make it to one of her three bakeries – buy her cookbooks and try a recipe you’ll be surprised at how good these taste.  Here’s one of my favorite – Dark Chocolate covered Donuts!

First, you will have to buy a few ingredients, Whole Foods carries every product you’ll need…..Or you can ask your local grocery store to buy these items, I give my guy, Alex (whose sloping brow frames a painful grimace) a list each week along with treats to grease his squeaky wheel.  Eventually, the grumbling stopped and now I’m greeted with miles of smiles.  Meatballs will do that.   It will feel like an investment but you’ll have all these ingredients on hand and can easily bake a batch of cookies or try a cake recipe.

The trick to this recipe, like all baking recipes, is to follow each measurement exactly.   The closer you stay to this formula the greater chance of delicious success.

  • 2 Donut mold pans
  • 1/3 Cup melted refined coconut oil or canola oil, plus more to brush the trays
  • 1 Cup Vegan Sugar
  • 3/4 Cup Brown Rice Flour (Or White Rice Flour)
  • 1/3 Cup Garbanzo & Fava Flour
  • 1/2 Cup Potato Starch
  • 1/4 Arrowroot
  • 1 1/2 Teaspoon baking powder (Aluminum Free)
  • 1/2 Teaspoon Xanthan Gum (Gluten free binder)
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Baking Soda
  • 6 Tablespoons Unsweetened Natural Applesauce
  • 1/4 Cup Vanilla Extract
  • 1/2 Cup Hot Water
  • 1 Bag Ghirardelli’s Dark Chocolate Chips

Pre-heat the oven to 325 degrees F.  Brush 2 six-mold donut trays with coconut oil and set aside.

In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda.  Add the coconut oil, applesauce, vanilla and hot water and continue mixing with a rubber spatula just until the ingredients are combined.   Be careful not to over mix, this recipe just needs to be combined, not beat consistently.  Remember there are no eggs so the binder just needs to be mixed gently.   Use a tablespoon to drop the batter into each mold.   I use my fingers to spread the batter evenly.

Bake for about 8 minutes, rotate, then continue to bake until the donuts are golden brown, about 7 more minutes – depends on your oven.

Let cool in molds for 5 minutes – Run a knife around the donuts while in the molds to help release them.   I lost a few but still covered them with chocolate!

To prepare the chocolate glaze, take one bag of Ghirardelli Dark Chocolate chips and pour into a bowl over a pot of boiling water.  Fill the pot with about 1 inch of water to create the double boil.   Slowly the chocolate will melt.  Stir and once creamy, remove from the heat but keep the chocolate bowl over the warm water.   It will allow you time to cover each donut before it will start to harden.

Cover each one with the chocolate glaze, let cool and chocolate to harden then serve!   The donuts can be stored and covered tightly at room temperature for up to 4 days.