Ingredients
Scale
Batter
- ¾ cup cassava flour
- ¼ cup arrowroot
- ¼ tsp cinnamon
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup palm shortening
- 1/3 cup coconut sugar
- ¼ cup honey or maple
- 2 eggs + 1 egg yolk
- 1 tsp vanilla
- 1/3 cup coconut milk
- 2 tsp apple cider vinegar
Chocolate Frosting
- 5.5 ounces dark chocolate (70% or more)
- 3 Tbsp palm shortening
Instructions
- Preheat oven to 350. Grease the donut pan with palm shortening and set aside
- Sift together the flour, arrowroot, baking soda, baking powder, salt and cinnamon and set aside.
- Combine the palm shortening, coconut sugar and honey in a mixing bowl. Beat the mixture for 1-2 minutes with a hand or stand mixer until the mixture is fluffy and creamed.
- Next add the eggs, egg yolk and vanilla and thoroughly mix. Scrape the bowl if necessary
- Add the coconut milk and apple cider vinegar and mix.
- Add the dry ingredients and mix until combined.
- Fill each donut pan about ½- ¾ inch full. Bake for 12-14 or until they are slight browned and have pulled away from the sides.
- Let them cool a couple minutes and then pop the donuts out of the mold and let them cool on a rack. Repeat the process until the batter is gone.
- Combine the chocolate and palm shortening in a double boiler or use a heat resistant bowl over a sauce pan. Melt the ingredients together and then set aside to cool and thicken.
Notes
- Refer to notes above
Keywords: cassava flour donuts, chocolate frosted cassava flour donuts, baked cassava flour donuts