Baked Glazed Chocolate Chocolate Chip Donuts Gluten Top 8 Allergy Free Recipe 445 Food

CHOCOLATE GLAZED VEGAN DONUTS

Steps:

• Preheat oven to 350°. Prepare your donut pan by lightly spraying with vegetable oil.
• In a large mixing bowl, whisk together all your dry ingredients. Flour, sugar, cocoa, espresso, baking soda and salt.
• In a medium sized bowl, whisk together milk, oil, vinegar and vanilla.
• Pour the wet ingredients into the dry and whisk to incorporate together (you can also use a hand mixer if you prefer.
• Using a pastry bag or large zip lock bag, fill this up with your donut batter and cut off tip. Pipe batter into prepared pan then bake 10-12 minutes.
• Allow to cool 5 minutes before removing from pan and placing on a baking rack. Let cool completely then dip the presentation side of your donut into the chocolate glaze. Add sprinkles if desired.

BAKED & GLAZED CHOCOLATE CHOCOLATE CHIP DONUTS {GLUTEN & TOP 8 ALLERGY FREE} RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease your donut pan thoroughly and set aside. In a large mixing bowl, combine your dry ingredients - flour, pancake mix, xantham gum, then brown sugar, baking soda, baking powder, and cocoa powder. Once mixed, begin adding your wet ingredients in the same bowl - vanilla, applesauce, then oil. Give the batter a mix together to begin to combine before adding the non-dairy milk. Batter should have a pudding like consistency. Stir in the chocolate chips. Fill donut pan FULL using all the batter. Use the back of a spoon to smooth out the tops before baking. Do not open the oven to check for the first ten minutes - let them bake! They will only take 14-16 minutes. Use a toothpick to check their "doneness". Remove from oven and let cool in the pan for at least five minutes. Use a knife to loosen the donuts, then transfer to a cooling rack to continue cooling. Serve and enjoy or add optional glaze. For the optional glaze: Begin preparing while donuts are in the oven. This way it has time to thicken while they are cooling. In a medium size bowl, mix together the confectioners sugar, cocoa powder, vanilla, and non-dairy milk. Once donuts have cooled, dunk into glaze - allowing excess to drip off, and let set on parchment paper until glaze hardens before serving.

CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)

Steps:

• Make certain that the cake has been chilled in the fridge before starting the glaze.
• In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
• Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
• Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
• Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.