Gluten Free Baked Chocolate Donuts

I shall take this moment of ‘cakespiration’.

Perhaps I should be saving it all up and spreading the cake love as the year progresses? Perhaps not, there are recipes to share and cake to eat, I firmly believe that food should be accessible to everyone. Isn’t that what the internet is for?

The last time I baked a baked donut, I forgot to put the the sugar in! They were a bit different….

I love a challenge and the current regular challenge on the social media circuit is being headed by my Twitter a friends Jackie and Rob.  It’s a brilliant idea with a challenge being set over a week rather than a weekend, giving just about everyone a fair crack at the topic. The week I baked these donuts was indeed ‘donut week’ – baked or otherwise and the main criteria being you must include the hashtag ‘#TwitterBakeAlong’ plus any other small requirements. No matter your skill, it’s the taking part that is the fun and the challenge is for you to challenge yourself to bake something you haven’t done before. Give it a go!

Gluten Free Baked Chocolate Donuts

And so the Donuts. Gluten free Chocolate Donuts flavoured with Speculaas Spice. A lovely cinnamon based spice blend orginating in the Netherlands. I think it lends itself nicely to Chocolate.

Preheat the oven to Gas 6/200c and grease your 12 hole donut tray.

Place all the following ingredients into a mixing bowl –

180g Gluten free plain flour

50g Cocoa (I used Food Thoughts)

2 teaspoons of baking powder

180g caster sugar

1/2 teaspoon of Speculaas spice ( Van Dotsch Spices )

3 large eggs

80ml vegetable oil

160ml milk ( I used semi skimmed)

Then using a hand held electric whisk, whisk for 4/5 minutes to whisk everything together to a lovely velvety, pourable mix. Then carefully pour the mixture into the 12 hole tray (or 2 x 6 trays).

Pop in the oven for about 12 – 15, or until an inserted skewer comes out clean. Allow to cool, before prising out of the Donuts. Place them on a cooling rack, and melt the chocolate.

In a bowl, set over some simmering water in a saucepan – don’t let the bowl touch the water, melt 160g dark chocolate. Once melted, dip each of the Donuts into the melted chocolate and allow to cool on the rack. Take care when dipping the donuts in the bowl as it will be hot.

Decorate the donuts with (or not, the choice is yours) your choice of sprinkles and allow the Chocolate to set.

Best eaten with 24 hours, however they do refresh particularly well if you reheat them in the microwave for about 15 seconds. Allow the donut to stand for a few seconds before eating.  But again, do take care as there will be hot spots on the donut, if you eat them straight from the microwave.

 

Gluten Free Spiced Coffee and Pecan Cupcakes

Never one to shy away from an offer of a free sample and never one to then have to adapt a recipe around that product. I was very eager to try a sample of some speculaas spice from The Speculaas Spice Company. And of course its gluten free!

There are further details on the website of the origins of the spice, but it is a wonderful blend of – according to the literature – ‘9 spices including real, high grade cinnamon from Sri Lanka, cloves, ginger and 6 others’ its really quite heady. The smell whilst baking is certainly very festive as well.

But what to make? I had a few ideas and they may yet appear, but for now I went with gluten free Spiced Coffee and Pecan Cupcakes. Chocolate may be the next one… there are a few possibilities….

Gluten Free Spiced Coffee and Pecan Cupcake

Line a 12 hole cupcake tray and pre-heat the oven to 170c/gas 3.

150g soft butter

130g light brown sugar

2 eggs

3 tablespoons of Camp Coffee

120g Gluten Free Plain Flour

30g Ground Almonds

1 teaspoon baking powder

1/2 teaspoon Van Dotsch Speculaas Spice Mix

50g Crushed Pecans (plus 12 extra for decoration)

Buttercream;

100g soft butter

200g icing sugar

1 tablespoon Camp Coffee

1/4 teaspoon Speculaas Spice Mix

Firstly mix/sift the flour, almonds, baking powder and spice mix together and set aside.

Cream the soft butter with the sugar until light and fluffy and the beat in, one at a time, the eggs, adding a little of the flour mix if needs b,e to stop the mix from curdling.

Mix in the flour mix and finish with the crushed pecans.

Divide between the 12 cupcake cases and bake for about 20 minutes – or until a skewer inserted comes out clean.

Leave to cool for a few minutes in the tray before removing onto a cooling rack to completely cool.

To make the buttercream, cream the butter till soft, stir in the icing sugar, speculaas spice mix and Camp Coffee and them finish beating – I used an electric hand mixer to get a smooth finish. Pipe as required onto the cupcakes and finish with a pecan. You could also just use plain water icing mixed with the spice.

Thanks again to Steven Dotsch at the Speculaas Spice Company for the sample, I’m looking forward to the next recipe

Enjoy