Gluten-free buckwheat and chocolate cake doughnuts with blueberry glaze

Recipe from: 25 April 2016
recipe,gluten-free, buckwheat flour, chocolate, ba

Ingredients 15
Servings 2
Minutes 00:40

Ingredients

Serving Change
  • CAKE DOUGHNUTS:
  • 2
    large eggs
  • 250
    ml
    milk
  • 125
    ml
    olive oil
  • 180
    ml
    brown sugar
  • 125
    ml
    buckwheat flour
  • 125
    ml
    cocoa powder
  • 60
    ml
    rice flour
  • 2.5
    ml
    baking powder
  • 125
    ml
    frozen blueberries, thawed
  • GLAZE:
  • 60
    ml
    frozen blueberries, thawed
  • 250
    ml
    icing sugar
  • 5
    ml
    vanilla essence
  • cake sprinkles, for decorating (optional)
 

Method

00:40
 

For the cake doughnuts, preheat the oven to 180°C. Grease 12 cake doughnut rings or a cake doughnut mould with some cooking spray.

Whisk the eggs, milk and oil together until smooth.

Stir the sugar, buckwheat, cocoa, rice flour and baking powder together in a separate mixing bowl. 

Pour the wet mixture over the dry mixture and stir until smooth. Stir in the blueberries.

Spoon the batter into the prepared rings and bake for 20 minutes. Cool in the rings for 5 minutes and then transfer to a cooling rack.

For the glaze, puree the blueberries until smooth. Combine with the icing sugar and vanilla essence and stir until smooth.

Dip each cooled cake doughnut into the glaze and into some sprinkles if you prefer.

Tip:
The icing should be able to coat each doughnut with one dip. If your icing is too dry then add a splash of water to thin it out. If it is too wet then whisk in a bit more icing sugar.

Recipe reprinted with permission of Illanique van Aswegen.

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Read more on: recipe  |  blueberries  |  bake  |  doughnuts  |  chocolate  |  gluten-free
 

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