¾ cgluten free all purpose flour blend (I use Mama's Almond Blend)
1teaspoonxanthan gum (omit if your all purpose flour has this)
⅓cunsweetened cocoa powder
¼cbrown sugar
¼ csugar
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
Dairy Free Buttermilk Ingredients
⅓ cunsweetened almond milk, or any nondairy milk
1teaspoonvinegar, white or apple cider
Dairy Free Icing Ingredients
¼cdairy free butter, softened
¼cshortening
2 ½cpowdered sugar
2teaspoonvanilla
1-2cFruity Pebble Cereal
Instructions
Preheat to 350° F. Spray donut pan with nonstick cooking spray.
Prepare the dairy free buttermilk. Combine the unsweetened almond milk and vinegar in a small bowl. Let set for 5 minutes in the refrigerator.
While the buttermilk sets, place egg, butter, and vanilla in a medium size bowl.
Add buttermilk to bowl and whisk well.
Add dry ingredients to wet bowl. Whisk to incorporate.
Place donut batter in a half gallon Ziploc bag. Snip an opening in the corner of the bag. Fill each donut hole.
Bake for 10-12 minutes until set in the middle. Set donut pan on a cooling rack. Cool for 20 minutes or so, and release donuts to rack. Gently use a knife to help lift donuts out if needed.
Dairy Free Icing
Beat butter, shortening, powdered sugar, and vanilla with a mixer. A handheld mixer works great.
Add milk 1 tablespoon at a time until icing is thick, but spreadable.
Using an angled cake spatula, ice each donut.
Liberally sprinkle each donut with Fruity Pebble Cereal. Note: Place cereal on donuts within 1-2 hours of serving to prevent the cereal from tasting stale.
Unsprinkled donuts can be refrigerated overnight in an airtight container and are best when consumed within 1-2 days.