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Gluten free mini mint choc chip doughnut recipe

I baked lots of sweet treats for Christmas, some of which I served on my dessert table others that I gave as gifts. Most of which I unfortunately didn't have time to share with you at the time. I will of course right that wrong by over the next few Tuesdays sharing with you all the sweet treats I made, from peach panna cotta to Jack Daniels pecan and chocolate fudge, piped cream mints to peach and cream filled meringues...

I love baking and serving mini doughnuts at my parties and Christmas was no exception. I made two varieties, a lovely moist vanilla baked doughnut studded with chocolate chips, topped with a mint flavoured fondant icing and sprinkled with gold glitter...

Gluten Free

24 Servings

30 mins preparation

15 mins cooking

Method

Choc chip vanilla doughnuts

  1. Preheat oven to 160 deg C, fan assisted (370 deg F)

  2. Lightly spray doughnut pan with non-stick cooking spray

  3. In a bowl, beat the eggs, buttermilk, vanilla essence, and oil together until you get a foamy mixture

  4. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined

  5. Fold in chocolate chips

  6. Pour mixture into greased doughnut pan until each cavity is 3/4 full

  7. Bake in preheated oven for 10-15 minutes or until doughnut springs back when lightly pressed

  8. Turn out onto baking rack and leave to cool

Mint flavoured fondant icing

  1. Sieve fondant icing sugar into a small bowl

  2. Add water a teaspoon at a time till you have a runny icing the consistency of melted chocolate

  3. Add a few drops of peppermint extract to taste, and food gel, stir so flavour and colour is evenly dispersed. Use immediately.

To decorate

  1. Spoon icing on to top of doughnuts and using the back of the spoon, spread icing out so it evenly covers the top of the doughnut.

  2. Sprinkle with edible gold glitter

  3. Transfer to a wire rack and let set for 5-10 minutes.

  4. Serve immediately, or donuts can be stored in an airtight container for up to 2 days, but are best served fresh.

Ingredients

Choc chip vanilla doughnuts

  • 110g gluten free plain flour

  • 1 tsp xantham gum

  • 115g caster sugar

  • 0.25 tsp salt

  • 1 tsp vanilla (extract)

  • 2 large eggs

  • 3 tbsp vegetable oil

  • 2 tbsp buttermilk

  • Non-stick cooking spray

  • 1 tsp gluten free baking powder

  • 50g milk chocolate (chips)

Mint flavoured fondant icing

To Decorate

See more...

mint choc chip doughnuts 1
mint choc chip doughnuts 2
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