Pumpkin Spice Donuts With Cacao Icing
The dough took a little trial and error - it can't be overmixed or otherwise the donuts get "gummy", so bear that in mind. The cacao icing is what really makes these donuts stand out. It is smooth, chocolatey and lightly sweet from the rice malt syrup, which itself is recommended as the best refined sugar substitute around. Amazing taste-wise, sugar-free-wise and of course allergy-wise. Makes about 16 medium donuts.
Servings: 4 -8
For the Pumpkin Donuts - dry ingredients:
- 2 cups plain gluten-free flour
- 1 1/2 teaspoons baking powder
- 1 tsp five spice powder
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/2 tsp sea salt
For the Pumpkin Donuts - wet ingredients:
- 3/4 cup pumpkin puree or canned pumpkin
- 1 tbsp rice malt syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup rice milk
For the Cacao Icing:
- 8 tbsp rice malt syrup
- 6 tsp raw cacao powder
- 4 tsp extra virgin coconut oil in solid form
To prepare the Pumpkin Spice Donuts:
In a large bowl mix together all dry ingredients.
In another bowl mix wet ingredients until well combined.
Pour wet ingredients into the dry ingredients and fold through, but just until the ingredients are incorporated, Do not overmix.
Pipe or spoon batter into donut pan and spread around to leave the middle (hole) exposed.
Bake in a pre-heated oven for about 7-8 minutes, then flip the donuts and bake for a further 5 minutes or until golden. Remove from oven and cool on a wire rack.
Repeat the process with any remaining batter.
To prepare the Cacao Icing: