Chocolate Cake Donut
Don’t be fooled: Even though a chocolate donut sounds almost unreasonably decadent, this one is actually the most mellow of the bunch. It isn’t overly sweet, and it doesn’t act like a slice of cake. I purposefully didn’t amp up the sugar—primarily because that way you can go completely crazy in the glazing department to add sweetness. That said, if you really want the cake part of your donut to be sweet, you can toss in an extra 1/4 cup of sugar without repercussion.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
Step 2
In a medium bowl, whisk together the sugar, flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, salt, and xanthan gum. Add the applesauce, 1/3 cup coconut oil, vanilla, and hot water and mix with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Step 3
Bake for 8 minutes, rotate, and bake for 8 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping (see page 131).
