Gluten Free Chocolate Cake Donuts recipes

Ingredients

• 1 1/2 cups (210g) all-purpose gluten-free flour (I used Better Batter)
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 6 tablespoons (30 g) unsweetened natural cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 2/3 cup (145g) packed light brown sugar
• 4 tablespoons (56g) unsalted butter, melted and cooled
• 4 tablespoons (55g) canola oil (or other neutral oil)
• 2 eggs (100 g, weighed out of shell) at room temperature, beaten
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature
• 1 cup (115g) confectioner’s sugar
• 1 tablespoon (5 g) unsweetened natural cocoa powder
• 2 to 4 teaspoons milk or buttermilk
• gluten
• sprinkles

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