Mocha Glazed Chocolate Cake Doughnuts

Mocha Glazed Chocolate Cake Doughnuts are rich, tender, gluten-free delights that are best eaten with a fork over your fingers.

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Prep Time: 10

Cook Time: 15

cooling time: 10

Total Time: 35

Servings: doughnuts

Calories: 404kcal

1 ¼ cup gluten-free flour with xanthan gum - Bob's Red Mill 1-to-1 Baking Flour recommended
¾ cup cocoa powder
½ cup granulated sugar
½ cup mini dark chocolate chips - dairy-free optional
1 teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups heavy cream - dairy-free creamer optional
½ cup canola oil
2 large eggs

Preheat the oven to 350 and place silicone donut rings on baking trays for support. Spray donut rings with oil if needed.
In a large mixing bowl, combine the flour, cocoa powder, sugar, chocolate chips, baking soda, and salt with a large spoon.
In a medium mixing bowl, combine the heavy cream, canola oil, and eggs. Beat with a fork to break the eggs and combine well.
Add the wet ingredients to the dry ingredients, stirring with a large spoon until fully combined. Transfer the batter to a piping bag or use a spoon to fill the donut molds.

In a wide medium mixing bowl, combine the chocolate chips, espresso powder, and corn syrup.
Heat the heavy cream in the microwave until it just begins to bubble, and carefully pour it over the chocolate chip mixture. Gently stir while the chocolate melts and the ingredients combine into a smooth glaze.
Dip the doughnuts into the glaze or spoon the glaze on top of the donuts. Decorate as you wish and serve.