Double chocolate doughnuts (gluten free)

4.8 from 4 reviews

Gluten free, vegetarian, dairy free




  1. Preheat oven gas mark 4/180C/350F
  2. Prepare the doughnut pan by coating it generously with some coconut oil.
  3. Combine all of the dry ingredients into a large mixing bowl.
  4. In separate bowls crack the egg and whisk together with the milk and coconut oil.
  5. Carefully pour the egg mixture in with the flours and using an immersion stick blender mix all of the ingredients until a smooth batter is present (use the stick blender to omit lumps).
  6. Spoon the batter into the doughnut pan, fill to 3/4 being mindful not to overfill the pan.
  7. Bake in the oven for 15 minutes, the timing may vary so check the readiness with a pick/knife around 11-12 minutes. Mine were completely cooked through by then.
  8. Once baked allow to cool for a few minutes before turning the pan upside and transferring the doughnuts onto a cooling rack.
  9. Prepare the ganache by placing the coarsely chopped chocolate in a bowl and set aside.
  10. Meanwhile, bring the coconut milk to the boil.
  11. Pour the hot coconut milk over the chocolate pieces and let it stand without stirring for 5 minutes.
  12. After 5 minutes stir the chocolate-milk mixture until it appears glossy and smooth.
  13. Allow the ganache to cool slightly before dipping the top half of the doughnut in one by one.
  14. Put the doughnuts in the refrigerator to set before serving.