I succumbed to temptation in a kitchen store and bought a baked doughnut pan. So of course, I had to make some doughnuts. I was one of those weird people who actually has never liked doughnuts, because they always tasted greasy to me. So baked doughnuts sounded great. I made these last year before my dietary changes. If you don’t like the idea of chili and chocolate together, of course just skip the chili powder in these.
I loved how these doughnuts combined the rich flavor of chocolate with the hint of spice from the chili powder. I was a big fan of chili in chocolate before having to change my diet for migraines and Meniere’s. Enjoy!
vegan, vegetarian, celiac, gluten-free diets
low-sodium, migraine, reduced-sugar, diabetic diets
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Baked chocolate donuts with espresso glaze and quinoa crispies from Simply Quinoa (gluten-free, contains sugar)
Cinnamon Sugar Baked Donuts from My Gluten-Free Kitchen (gluten-free, contains sugar)
Baked maple donuts from Dashing Dish (grain-free/paleo/no-sugar)
Chocolate-chili glazed baked doughnuts
- 2.4 ounces sweet sorghum flour (1/2 cup)
- 1.4 ounces cocoa powder (1/2 cup)
- 2.2 ounces almond flour (1/2 cup)
- 2 tbsp coconut flour (13 g)
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 tsp espresso powder
- 1/4 tsp baking soda
- 1/4 tsp chipotle powder
- 1/4 tsp cloves (dried, ground)
- 1-1/2 tbsp flax seeds (ground) (8 g)
- 3 tbsp water (filtered or spring)
- 1/2 cup agave syrup
- 4.4 ounces applesauce (unsweetened) (1/2 cup)
- 2 tbsp coconut oil
- 2 tbsp vanilla extract
- 1/2 cup water (mineral) or sparkling water, unflavored
- 2 tbsp rice milk
- 2.2 ounces powdered sugar (vegan) (1/2 cup)
- 1.4 ounces cocoa powder (1/2 cup)
- sea salt flaked, vanilla if possible
- Preheat oven to 400F/200C/gas mark 6. Coat doughnut pan with cooking spray. Set two wire racks on the counter with waxed paper underneath them
- Sift and measure the flours into a large bowl. Whisk or sift all the dry ingredients together (the sorghum flour through the cloves).
- Put the flax seeds in a dry blender and grind them until they look like coarse flour. Add the ground flax seeds to the filtered water in a large mixing bowl (the bowl for a stand mixer if you have one) and let it stand five minutes.
- Add the agave syrup, applesauce, coconut oil, and vanilla to the mixer bowl and blend until fluffy. You want to add as much air as possible to help create a tender, fluffy cake. With the mixer running on medium, add in the flour mixture a bit at a time until it is thoroughly mixed.
- Add in the mineral water and mix just until you have a smooth, pourable cake-style batter.
- Using a measuring cup or ice cream scoop, fill the doughnut depressions about half full. Use a spoon to smooth the batter around evenly. Wipe the top of the pan clean of drips and overspray.
- Bake for 7-9 minutes.
- Set the doughnuts on wire racks to finish cooling completely. If you need to reuse the pan, wipe it completely clean with a paper towel before spraying and refilling.
- Sift the cocoa powder with the powdered sugar into a small mixing bowl.
- Adding just a small spoonful at a time, stir in the rice milk until you have a smooth, pourable glaze.
- Drip the glaze over the doughnuts with a spoon, or place in a plastic bag, close the top, and cut off a small corner of the bag to make a disposable pastry bag.
- Once the glaze has started to harden, sprinkle a few flakes of sea salt on each doughnut. If the salt crystals are very large, break them into smaller pieces with the back of a spoon before sprinkling.
- Doughnuts are best if eaten on the first day, but can be left out on the counter for another day.
- 130 calories
- 3 g fat
- 3 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 154 mg sodium
- 31 mg potassium
- 23 g carbohydrate
- 1 g fiber
- 18 g sugars
- 1 g protein
- 3 Weight Watchers Points Plus