Chocolate Pumpkin Vegan Gluten-Free Doughnuts
The warm flavors of pumpkin, chocolate, and spices make these gluten-free cake doughnuts the perfect breakfast treat for a cool autumn morning.
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Cooking tools:
- Pot
- Stove
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Cooling rack
Ingredients
- 1½ cups sweet white sorghum flour
- 1 cup finely ground brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- ¾ cup cocoa powder
- 1 teaspoon xanthan gum
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon cloves
- 1 cup
- sugar
- , plus more for dipping doughnuts
- 3 tablespoons
- vegan butter
- 2 tablespoons ground flaxseeds mixed with 4 tablespoons water
- 1 teaspoon vanilla extract
- ½ cup coconut cream
- 1 cup canned pumpkin
- Vegetable oil for frying
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