Ingredients

The following ingredients have 18 Servings
  • 1 cup AP gluten free flour mix (136g )
  • 1/2 teaspoon xantham gum
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unrefined raw brown sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 large egg (or egg replacement to make it vegan)
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons vegan butter (melted)
  • 1 teaspoon vinegar
  • 1/2 tsp vanilla extract
  • 2 tablespoons coconut milk (NOT cream)
  • 1/2 cup non-dairy chocolate chips
  • 1-2 tsp maple syrup (optional - depending on your taste)
  • Enough vegan marshmallows for each doughnut (I use Dandies marshmallows)
  • Crushed graham crackers

Instruction

  • Preheat oven to 350 degrees.
  • Spray a donut pan and set aside.
  • Add the almond milk and the vinegar together for two minutes until it begins to curdle. This gives the effect of buttermilk.
  • Mix the flour, xantham gum, cocoa powder, brown sugar, nutmeg, baking powder, baking soda and sea salt together in a mixing bowl.
  • In another bowl, mix the egg, vegan butter and vanilla extract. Add the almond milk and vinegar mixture and mix all together with a whisk.
  • Pour into the dry mixture and stir together with a wooden spoon until just combined and incorporated. The dough should be thick.
  • Add the batter to a piping bag, to a plastic zipped bag with the side cut and pipe the batter into the pan. You should fill the pan about ? full.
  • Bake for 9 minutes. Allow to cool for about 1 minute before removing donuts from the pan to allow them to pull from the edges easily. Place donuts onto a cooling rack to cool.