Join Meteorologist Shay Ryan for delicious gluten-free baked mocha donuts in this fun episode of Gluten Free Friday! Perfect for any treat lover!
Deliciously Indulgent Treats for a Guilt-Free Dessert!
Happy Gluten-Free Friday! Today, we are excited to share a delightful recipe for Mocha Glazed Chocolate Cake Donuts that are not only gluten-free but also nut-free, soy-free, and vegetarian, with an option to be dairy-free. This recipe yields 12 delicious donuts and is perfect for anyone looking to indulge in a sweet treat without compromising dietary restrictions. The ingredients include gluten-free flour, cocoa powder, granulated sugar, mini chocolate chips, baking soda, fine sea salt, heavy cream or dairy-free creamer, canola oil, and eggs.
To prepare these scrumptious donuts, preheat the oven to 350ºF and prepare silicone donut pans. Combine the dry ingredients in one bowl and the wet ingredients in another, then mix them together until fully combined. After transferring the batter to the donut molds, bake for 15 minutes before allowing them to cool. The crowning glory of these donuts is the Mocha Glaze, which is made from dark chocolate chips, instant espresso powder, light corn syrup, and heavy cream or a dairy-free alternative. This glaze adds a rich and decadent finish that elevates the baked donuts to a whole new level of deliciousness.
Whip Up a Storm of Flavor: Indulge in Heavenly Gluten-Free Mocha Donuts with Shay Ryan!
Hello everybody and welcome to gluten-free Friday this is our great friend Shay Ryan thank you good thank you for being here again um Shay was the guest editor of our September October edition of gluten-free More Magazine and um you did an incredible job I want to show so fun there’s a picture of Shay here and your the whole letter to a.
Letter from the guest editor love it and then you also had a few recipes actually quite a bit of recipes in here um there’s a whole section for Rasha sh it the Jewish New Year which is coming up so that’s actually coming up what is it the octob first week in October first couple days of October yes really soon I always mess it up because the the way.
That the jewi holidays fall it starts at Sunset one evening and then you have two nights and so and then it closes the following night at Sunset and it always messes me up as to wait which nights are we supposed to celebrate but nonetheless it’s uh like the second and third and fourth of October oh cool celebrate when you wish M.
Multi-day yes it’s lots of fun that’s awesome the other thing is the fall for donut Donuts article which is four pages of yummy dut we’re going to be doing this one here the chocolate with chocolate glaze and they look and smell unbelievable but thank you for being guest editor it came out amazing really had a great time you had a good time.
With it how was it being a guest editor of a magazine it was great it was a really awesome experience because you know as you know I work in television so I a lot of my career has been in television not in PR yes J Ryan is the meteorologist of here in Tampa Bay unbelievable we love being able to have you as a resource to go to.
You’ve been talking to everyone here earlier about our hurricane stuff going on unfortunately we’ve been able to relax this season this is not been a really active one for us so that’s really fortunate and um right and it’s given us more time to cook and do some fun stuff which is you know my extra you’re saying you’re normally in TV but.
Doing this was it was great so it you know this is ALS Al something that I do when the weather isn’t busy is you know I have a glut gluten-free blog as well and um and so being able to get more involved with uh gluten-free and More Magazine and you know your publication is just incredible and being able to work with you all and learn and you know.
Just grow those skills it was just such a great experience that’s great I know TJ and Christina every were super happy last time you were here you all worked together yes Julia was amazing Christina amazing a that’s good well I’m glad and this is fun so you want to I know nothing of what you did I mean I saw the result here and I’m excited to learn.
From scratch how we’re going to make these and are these they’re baked right yeah these are baked so this is kind of what I call like a cheater method of doing of making a doughnut so it’s similar to a cupcake recipe you’re just doing your gluten-free flour and then um how much of that was that about that was a cup and a half and then 3/4 of a cup.
Of the um 100% cacao or Coco Coco powder yeah and then teaspoon of baking soda I’m guessing it’s a sugar about yeah half cup of sugar and then um that’s salt was that a half teaspoon I think it was or was it a full teaspoon that looks like around half to one teaspoon so it looks like that looks good right.
Right and then um and then a half a cup of the little tiny mini chocolate chips and these pretty much melt into it anyhow so it’s it just adds that chocolate gooiness makes them a little more moist they get a little more fudgy like than exactly yeah just doubling down on that coffee or on the coffee on the chocolate flavor and I said coffee.
Because we are doing a mocha um we’re adding adding some mocha to the glaze and so you get the espresso and the chocolate there I can’t wait all right and then um just to beat the eggs I’m going to throw them in here with the so this is the heavy cream it’s a cup and a half of heavy cream okay and I do heavy cream instead of like a whole milk or um.
Or even a lowfat milk it because you want the extra fat so I think that adds a richness and also adds some of the fat instead of adding a butter or more oil you get that automatically with more flavor from the heavy cream that’s kind of my thing okay so just break up the eggs real quick oh my goodness it’s so easy yeah it’s super easy it’s basically.
Just honestly yeah is this what we’re going to need next yes it is and then the one thing I do this is like my little cheater method of if you have um I I don’t use piping bags very often I usually just take a Ziploc bag okay and I’ll put whether it’s my oh sorry my frosting frosting or the batter or.
Whatever it might be I put it into a Ziploc bag okay and then cut the corner off oh and then you just going through there oh yeah I mean it doesn’t make the the the beautiful okay make I can do that part I need to do something all right yeah so it doesn’t make it as beautiful as it might be if you have you know the nice piping tips and all that.
Good stuff but it’s still I’m going to the job done yeah throw a little more in there this is pretty awesome and then while you’re mixing that smells amazing actually it’s like you get that chocolatey so um I’ll rinse this out real quick but the glaze is um super easy so we can do that while we’re mixing this too just going to wipe that.
Out the glaze is a mixture it’s like as if you’re making a um chocolate ganache okay so it’s heavy cream chocolate and um is that going to hold together or do you want me to hold it for you yeah I’m just going to grab a spatula here I yeah I don’t know we’ll see how it goes got it yeah all.
Right all right while you’re doing that this is going to be the oh got me a clean one I thought I had it all worked out maybe not all right so we’ve got the heavy cream and then it’s espresso powder so this is just like the Bello um instant espresso M put that in and then corn syrup a.
Spoon this I wish that people could just smell already what it smells like it just smells like it’s going to be really delicious I love a good chocolatey thing right like I like good like dark chocolate or whatever you know like a yes and the fact that you can bake these and they bake in 10 to 15 minutes depending on which size you’re doing oh.
Nice so it’s just like a cupcak sort you know it’s like the same kind of of idea as a cupcake but then it’s in the it’s got the Nostalgia of the doughnut shape and it has the coffee which you know kind of is reminiscent too I think of like having the dut and coffee donut and coffee in the morning yeah yeah so then just cut off a.
Corner and then that can pipe right in there and then this is going to go in the microwave for about a minute and a half and basically until it bubbles go that how much how much are the do these um rise at all they do you’re often going to have like a flat you know one level is or one side is going to be flat so you can fill them.
About 2/3 of the way like that or is that too much nope you can even go more than that more than that okay the little ones I would say be a little more conservative on but the the um the bigger ones you can fill pretty pretty well and then you can also just kind of smooth them out if you need to okay this is so fun this is like I would.
Love to do this with like my niece and nephew or kids I could see kids loving this I like this hard to mess up right yeah oh these are pretty cute these little guys yeah the minis are great they’re you know one or two bites and you can have fun decorating them any way you’d like oh my goodness all right so we got.
These and the batter couldn’t be easier you can always store the batter if you want in the refrigerator if you want to do it a day ahead you know try to let it sit at room temperature a little bit of um for a little bit of time just so it’s not ice cold out of the refrigerator before you start piping it but I don’t think we need that.
Other the other one okay well I probably could get a few I could get a few more out of it but do we want to do it no just it’s up to you whatever more Donuts the better I’ll get them I get a few extra you want to turn it around good little closer good point there also a few more other donut recipes in the oh yeah that’s right in.
The that’s right there so on the cover you’ll see so we did um some fried donuts as well so this is more like a a just your typical um crispy creamish so it’s a yeast dut that you um that you let it rise like you would make a you know a yeast any type of yeasted bread or yeasted dough and then deep fry it and um and then also a spiced apple dut.
As as well oh man I don’t think that I got to try you guys tried that one huh you did all you ate all of them oh that’s what happened I missed I wasn’t even told they were here they just got eaten I get it so those are good too but and um yeah so I mean I think Donuts are really fun and and they may be intimidating but this is a really great.
Way to take the intimidation out of them so easy I mean the batter itself was yeah it’s dry W unb simple pop it in the oven do and you don’t even have to yeah I did it with the larger ones because sometimes if the batter is um a little separated when it goes in they might break apart when you try to pull them out because the big ones are a little.
More delicate than um than the little ones but that was easy yeah that just shows you that a little kids could do it if I could do this so easily seriously that’s awesome well then these go how long in the oven um between 10 and 15 minutes the little ones will probably be closer to 10 minutes and these maybe 12 to 15 just depending on you know.
Everybody’s oven’s a little bit different these at top yeah stick these in do you all want to set a timer for like 10 minutes or something I and then to finish the glaze okay all you do so this one this was the cream with the espresso powder and the um and the corn syrup and then all you’re doing is putting in the chocolate chips and.
They’ll melt because it’s nice and hot oh wow so then you stir it around all right you want to stir and then it’ll just come together as the glaze and if you want it to be thicker so this is this you can see the consistency here it’s you know it’s it’s a loose glaze but if you want it and it’s got a nice shine because of the corn syrup so if.
You want less shine you know maybe don’t add the corn syrup if you want it to be um a little thicker more like a chocolate ganache um then you just add more chocolate chips and just make sure that you’re adding the chocolate chips does it go doer then though if you had more chocolate chips to it or no if you have the if you have.
The the the corn syrup in there it you know it’s 2 tablespoons of corn syrup and if you’ve got that in there it’s going to be shiny um a lot of times I think with a chocolate ganache you add butter in and the butter is the shine but this one it’s slightly different because it doesn’t Harden quite as as much as like a chocolate ganache so it.
Does it have it has a cheer consistency then yeah or like a like a softer um I would say a more liquid like a like a just a softer oh my goodness gorgeous I’m trying my best here oh yeah no it’s great this great looks smells unbelievable can you see I’m trying to and then if you want.
To add sprinkles you can add sprinkles yeah you like beautifully decorated these so easily yeah I feel like I would not make him look nearly as good as what you just did I think it’s looking great you’re doing an awesome job all right and just a little little bit do you all want to.
Come try some come on in I want to see um you want to come too Abigail yeah look this is t a TJ we have Christini over here come on over this way Abigail and this is Abigail here she’s our intern here and uh we love her she’s great okay oh my goodness this one I think that is a bit of um espresso so that didn’t get that didn’t dissolve.
Didn’t dissolve yeah just the espresso come on I need okay yeah so if anyone wants a little hit of caffeine that’s the one to go for the coffee smell was more than I thought yeah yeah if you need little nappy I put some right here in case you need yeah they’re gooey yeah there’s definitely some chocolatin to them without a doubt one oh yeah I’ll.
I’m going to watch and admire this going down at my how are they oh good amazing yeah amazing I can’t tell you the last time I had a donut like a good like gluten free donut gluten free is very difficult when yeah when it here is also glutenfree how long has it your journey been of glutenfree um almost 11 years oh wow.
Since I was 10 wow so amazing yeah thank you you are very welcome you are very welcome see you later that’s great that’s all the rest do it it looks like they’re a big hit easy peasy easy peasy oh thank you so much thank you for coming thank you for being our guest editor it was really awesome you’re amazing I like love every.
Interaction we’ve had with each other we talk on the phone our Zoom everything you’re just the best and um and it’s great having a meteorologist you know at your yeah that I can text I got the go ahead from you one time another I’m not overusing it I haven’t yet time when storms start coming all next we all right maybe next week yeah apparently we.
Have a storm coming I don’t know anything about it f cross right now it’s still up in the air so we’re just going to cross our fingers and wait a couple days okay good there we go well thank you very much everyone go out grab this issue yes Whole Food Sprouts you know whatever and you subscribe to the magazine it’s a great magazine yes and.
Um and if you subscribe now the holiday issue is coming up too Kayla is uh the next guest editor for the holiday issue and it is looking fabulous from what I understand I seen a little bit of it oing good what’s the code for $5 off5 off code what’s off five off if you go go to glutenfree andm more.com the numeral.
Five and off be sign up give it to friends for a Christmas present or get it yourself but yeah go ahead anyway cool thank you so much sh this is amazing thank you for doing this than for having me yeah of course we’ll see you all later thank you very much thank you cheers.
