Cook: Blood orange glazed chocolate donuts (gluten free!)

blood orange donuts from lael cakes | Brooklyn LIving

You know the MINUTE I get my hands on some blood oranges I’m making these donuts…they look too good!!!

Vegan & Gluten-free Blood Orange Glazed Chocolate Donuts

Makes about 2 dozen mini donuts and 1 dozen regular sized donuts

Dry Ingredients

[2] cups Lael Cakes gluten-free flour
[1] cup brown sugar
[1] cup sifted cocoa powder
[1] teaspoon arrowroot
[2] teaspoon baking powder
[1/2] teaspoon sea salt
[1/2] teaspoon grated nutmeg

Wet Ingredients

[2] teaspoon golden flaxseed meal mixed with [2] tablespoons water
[1] cup vanilla rice or soy milk
[1/2] cup safflower oil
[1/2] teaspoon vanilla bean paste or extract
[1] tablespoon + [1] teaspoon apple cider vinegar
[1] teaspoon espresso or coffee (freshly brewed or diluted instant coffee works too!)

Blood Orange Glaze

[3] cups sifted powdered sugar
zest of one blood orange
[1/4-1/2] cup fresh squeezed blood orange juice, depending on desired consistency

1. Preheat oven to 350°F
2. Combine golden flaxseed meal with water and set aside.
3. In a standing mixer combine all dry ingredients.
4. In a medium sized bowl combine all wet ingredients.
5. On low speed, slowly add the wet ingredients into the dry ingredients until mixed together. Turn on medium speed until batter is smooth and shiny.
6. Place batter into a piping bag (if you don’t have a piping back use a zip lock bag and cut the corner off to create a hole). Pipe evenly into a nonstick donut pan.
7. Bake mini donuts for 10-15 minutes, rotating every 5 minutes (bake large donuts for 15-20 minutes). Allow donuts to cool before glazing.
8. To make glaze, combine all ingredients in a medium bowl and whisk until smooth and glossy.
9. Carefully dip the tops of the cooled donuts into the glaze, set onto a cooling rack on top of a sheet pan to allow excess glaze to drip. Donuts can be glazed multiple times for a thicker glaze.
10. Store in an airtight container at room temperature for up to 1 week or devour all at once!

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[images from Amber Gress, recipe by Lael Cakes]

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