Indulge in these decadent gluten-free mocha fudge doughnuts! Made with a rich cocoa batter infused with coffee flavor, these doughnuts are topped with a luscious chocolate glaze for the ultimate treat.
Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/4 cup almond flour. 2 teaspoons instant coffee granules. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1 tablespoon coconut oil.
Instructions: Start by heating the oven to 350F 175C. Grease a pan for doughnuts. Add the sugar, cocoa powder, almond flour, instant coffee grounds, baking powder, baking soda, and salt to a large bowl. Use a whisk to mix the ingredients together. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Mix everything together well. Fill up each doughnut hole about two thirds of the way to the top with batter after the pan is ready. Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. The doughnuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Using 30-second bursts to stir, melt the dairy-free chocolate chips and coconut oil in a bowl that can go in the microwave. After the doughnuts have cooled, dip the tops of them into the melted chocolate. Let the extra chocolate run off. Put the doughnuts that have been dipped in chocolate back on the wire rack to cool. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
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