Chai Spice Doughnuts

April 28, 2012 by Leanne Vogel August 16, 2014

Gluten-free chai spiced doughnuts with no sugar added almond frosting. They’re sweet, delicious, and under 180 calories!

Ingredients

Wet

• 1 cup egg whites
• ¼ cup extra virgin coconut oil, melted
• ¼ cup lite coconut milk
• 2 teaspoon xylitol
• 1 teaspoon gluten-free pure vanilla extract
• ¼ teaspoon pure natural almond extract

Dry

• ¼ cup coconut flour
• 1 tablespoon flax seed, ground
• 2 tablespoon Chamela Girl summer chai masala or homemade chai spice
• 1 teaspoon gluten-free baking powder

Almond Frosting

• 1 tablespoon lite coconut  milk
• 3 tablespoon ground xylitol – see note
• 1 tablespoon coconut butter, melted
• 4 teaspoon arrowroot starch
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon pure almond extract

Instructions

1. Preheat oven to 375F and set out your normal-sized doughnut pan.
2. Place all dry ingredients in a medium sized bowl and whisk to combine.
3. In a separate large bowl, combine all wet ingredients.
4. Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
5. Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a ½-inch opening.
6. Fill each cavity ¾ to the top. Be careful not to overfill or the doughnuts will overflow while cooking and look more like bundt cakes than doughnuts.
7. Place in the oven to bake for 16-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown. Mine were perfect at 17 minutes.
8. Meanwhile, combine all frosting ingredients in a small bowl. Whisk until combined. If too liquidy, place in the fridge for a couple of minutes to allow the coconut butter to harden slightly.
9. Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding almond frosting.

Notes

If you don’t have a doughnut pan, no worries! This mix can be can be made into 24 mini muffins too. Bake for about 15 minutes at the same temperature.

Grind xylitol with a coffee grinder, food processor or blender so that there are no crystals in your frosting.

Nutrition Information Per Serving