Recipe: Gluten Free Vegan Chocolate Banana Donuts

OK I'm finally discovering and learning how to make some gluten free vegan baked goods that are good. 

This weekend I started making a chocolate cake donut and realized part way in that I didn't have all the "right" ingredients. 

Since I was at the point of no return and my son was asking when they would be ready -  I improvised and hoped the donuts would turn out and not be a big gloopy mess which has been happening on more than one occassion with my "no egg" gluten free baking.  In other words almost all pancakes are crepe like - and I've been trying a lot of recipes and  gluten free flour mixtures.  The links are so that you can either buy and or to help you figure out what some of the maybe unfamiliar ingredients.

Gluten Free Vegan Chocolate Banana Donuts Recipe

Preheat oven to 325

Mix dry Ingredients in a bowl:

• 1 1/3 cup Sucanat (dried sugar cane, it's kind of medium brown and in my opinion doesn't give you the crazy sugar buzz - or Demerara Sugar or Turbinado Raw Cane Sugar, or any "raw sugar" are good choices.  You can generally find bulk at Central Market)
• 1/2 cup Brown Rice Flour (I buy bulk at Whole Foods or Central Market - or packaged in Baked Goods)
• 1/3 cup garbanzo bean flour (I buy bulk)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup Tapioca Starch or Flour( I buy it at the local Asian Store - and there isn't from what I see a difference in product)
• 2 tablespoons Arrowroot Powder (this can be hard to find - Central Market has bulk in the spice area)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum powder (2 choices big bag from Bob's Red Mill or bulk at Central Market)

Mix wet ingredients: I used an immersion blender to make them foamy - I think this helps the batter rise and be fluffy

• 1/3 cup canola oil
• 1/2 cup banana
• 1/2 cup hot water
• 1/4 cup vanilla (yes that's right)

Pour wet ingredients into dry ingredients. Mix gently.  I use my 2 tablespoon coffee scoop to measure and pour batter into the mini doughnut pan.  It made 32 mini doughnut - I'm telling you this so you buy more than one 12 donut pan - cause it was a total pain in the butt and took all morning.

Bake 15 minutes.  Let cool for a few minutes and take out to finish cooling on rack. 

Note:  Even though my donut pan is non-stick I still fount it helpful to put a little oil around the top seam.

Buy some mini donut pans: 

here is a link to see your  donut pan choices.I tried to find some at the local stores and couldn't.

WARNING:  My 8 year old Eli finds these irresistable, as do I.  Put on a pan and freeze (so they don't stick together) then add to larger gallon size plastic bag in freezer.  If you don't do this right away your child will consume 10 or more througout the day and stay up all night because there is caffeine and sugar in these.  Just want to let you know I told you so.  Plus glutin free baked food has a way of not tasting as good the first day - that's my opinion.

PS. Mika thanks for sharing the Babycakes Cookbooks - now if I could only really follow them like they're meant to be followed.  And Brian - thanks for the inspiration to write it down - "Chocolate Banana Donuts"

Gluten Free Vegan recipe inspiration comes from:

 BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles I highly recommend this cookbook.

If you make something that tastes good - do share!!