Always Gluten Free Dairy Free and Syrup Sweetened. This recipe is egg free too!
3 cups fine ground Almond Flour*
1/4 cup Sorghum flour
1/4 cup Cassava flour
3/4 cup Halsa plain oatgurt*
2 tsp lemon juice
1/3 cup aquafaba*
1/3 cup maple syrup
2 tbsp peanut or avocado oil
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp pink salt
Preheat oven to 425° F. I recommend only using rubber molds for this recipe because they don’t need any coating and peel away from the donut making it easier to remove well preserved. If you use a metal pan, coat heavily with coconut, avocado or peanut oil.
In a large bowl, whisk together the dry ingredients until well incorporated and fluffy.
To make your alternative buttermilk, in a small bowl, mix together the alternative ‘gurt with the lemon juice then add that to the dry ingredients along with the oil and aquafaba, mixing everything together just to combine.
Spoon donut mixture into molds about two thirds of the way up. For fillng, I used a spoon dipped in water between each scoop. Don’t overfill or the donuts will rise and become muffin topped.
Bake for 15 minutes or until firm to the touch and golden brown. This is a fairly forgiving recipe so if you have made them too wet or dry or over baked them, they’re still good.
Cool before coating with chocolate.
Store on the counter or in the fridge uncovered for up to 3 days or freeze to preserve.
* I use Kirkland Signature brand Fine Ground Almond Flour from Costco
*You can make any mini shaped cake out of this batter like mini bundt pans, Baking times will vary.
*Aquafaba is the liquid from canned beans. Most widely used is chick pea but you can also use white bean, pinto and black bean. I recommend using darker bean liquids in chocolate cakes.
*When choosing an alternative yogurt be sure to get a plain non vanilla option and preferably without sugar. I choose Halsa for the ingredients, quality and taste.