Baked Chocolate Doughnuts with Cacao
10 - 12 minutes
Makes 10 - 12 doughnuts (the doughnut holes in my tin were 7cm in diameter - so on the smaller side and this mixture made 10-12; a tin with larger doughnut holes would make around 8)
Gluten Free, Wheat Free, Vegetarian
- 100g Lucy Bee Coconut Oil, melted, plus extra for greasing
- 30g Lucy Bee Coconut Flour
- 20g Lucy Bee Cacao Powder/Drinking Chocolate
- 1/2 tsp. gluten free baking powder
- 1/4 tsp. bicarbonate of soda
- 60g Lucy Bee Coconut Sugar
- 1tbsp. boiling water
- A pinch of Lucy Bee Himalayan Salt
- 4 eggs
- FOR THE GLAZE:
- 50g dark chocolate, 70% cocoa solids
- 1 tsp. Lucy Bee Coconut Oil
- 2 tbsp. desiccated coconut, optional
- Preheat the oven to 180C, 350F, gas mark 4. Grease a doughnut tin with a little Lucy Bee Coconut Oil.
- Sieve Lucy Bee Coconut Flour, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, baking powder, bicarbonate of soda and Lucy Bee Himalayan Salt, into a medium bowl.
- In a separate bowl, add the water to the Lucy Bee Coconut Sugar and stir until dissolved.
- Whisk together Lucy Bee Coconut Oil, the dissolved Lucy Bee Coconut Sugar and eggs in a jug, then pour this over the dry ingredients. Whisk everything together until the mixture is smooth.
- Divide the mixture between the doughnut holes - you don't need to fill to the top as the mixture will rise (if your tin only has 6 holes you’ll have to do this in batches) and bake for 10-12 minutes, until springy to the touch.
- In the meantime, make the glaze. Gently melt the chocolate with Lucy Bee Coconut Oil in a small pan. Set aside to cool slightly.
- Remove the doughnuts from the tin, leave to cool for 5 minutes, then dip the top of each one into the glaze and sprinkle with desiccated coconut, if using. Leave to cool and set fully on a wire rack.
- We love these served with ice cream and if you don't have a doughnut mould, they're just as delicious as cupcakes.
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