Gluten-Free, Dairy-Free Chocolate-Peanut Butter Doughnuts
I can’t imagine my life without peanut butter and chocolate—two flavors that go all too well together. When I was pregnant with Chiara, almost every night I would indulge in chocolate-peanut butter ice cream. Now, she won’t touch the stuff.
Here, chocolate and peanut butter come together in a doughnut. This easy peanut butter frosting would be good on just about anything—even straight from the bowl. And, if you don’t have doughnut pans, bake the chocolate cake batter in a muffin tin or cake pan. Just alter the baking times. First rule of thumb to bake until a wooden toothpick inserted in the center comes out clean. Otherwise, average baking time are about 18 to 20 minutes for the cupcakes, 35 to 40 minutes for an 8-inch square cake pan or 30 to 35 minutes for an 8- or 9-inch round cake pans.
Prep Time: 12 minutes
Cook Time: 18 minutes
¾ cup cocoa powder
1½ cups boiling water
2 large eggs, at room temperature
1/3 cup vegetable oil
1 tablespoon vanilla extract
1½ cups Silvana’s Gluten-Free All-Purpose Flour
1½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup granulated sugar
½ cup peanut butter
¼ cup (½ stick) unsalted butter or dairy-free buttery sticks
½ cup confectioners’ sugar
¼ cup brown rice syrup or light corn syrup
1 cup salted roasted peanuts, chopped, for sprinkling
1. Preheat the oven to 350º. Grease two nonstick 6-doughnut baking pans with cooking spray. In a medium bowl, whisk together the cocoa powder and boiling water; let cool completely. Whisk in the eggs, oil and vanilla.
2. In a large bowl, whisk together the flour blend, baking powder, baking soda, salt and granulated sugar. Whisk the egg mixture into the flour mixture until just combined; fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.
3. In a small saucepan, melt together the peanut butter, butter, confectioners’ sugar and rice syrup over medium heat, stirring until smooth. Dip the doughnuts into the glaze and top with the peanuts.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.