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 Blend
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.
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