Baked Double Chocolate Donuts (Gluten Free) - cooking recipe

Ingredients

Donuts
2/3 cup all-purpose flour, blend gluten free
2 tablespoons tapioca starch (Expandex)
1/4 cup cocoa
1/2 cup sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried dry buttermilk
2 large eggs
3 tablespoons coconut oil, melted
2 -4 tablespoons water, divided
Chocolate Glaze
1 1/2 tablespoons melted coconut oil
1 1/2 tablespoons unsweetened cocoa
1 1/2 - 2 tablespoons hot water, divided
3/4 cup confectioners' sugar
1/2 teaspoon vanilla
chopped peanuts (optional)
sweetened flaked coconut (optional)
nonpareils (optional)

Preparation

Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!