Gluten Free Chocolate Cake Donuts

INGREDIENTS

For the donuts 1 1/2 cups (210g) all-purpose gluten-free flour (I used Better Batter)

3/4 tsp

xanthan gum (omit if your blend already contains it)

6 tbsp

unsweetened natural cocoa powder

1 1/2 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

cream of tartar

1/4 tsp

kosher salt

1/2 tsp

freshly grated nutmeg

2/3 cup

packed light brown sugar

4 tbsp

unsalted butter, melted and cooled

4 tbsp

canola oil (or other neutral oil)

eggs (100 g, weighed out of shell) at room temperature, beaten

1 1/2 tsp

pure vanilla extract

3/4

cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature

For the glaze 1 cup (115g) confectioner’s sugar

1 tbsp

unsweetened natural cocoa powder

to 4 teaspoons milk or buttermilk

Gluten free sprinkles, for decorating (optional)