It might come as a surprise to you that I’ve never had a Krispy Kreme donut. There doesn’t seem to be that many stores in the parts of Sydney I seem to frequent, apart from one at a major intersection I used to drive through on my way home from Uni. But after a long day of anatomy labs and two or three hour lectures, even the promise of a donut wasn’t enough to pull me over on my journey home.
What may also be surprising to many people is that I’m strongly in the cake donut fan club, as opposed to the fried donut fan club. Fried donuts (while I would never turn one down), are usually a little dry for me. Cake donuts on the other hand are, as the name suggests, basically a cake in donut shape – count me in.
So on my recent trip to Japan, my friend and tour guide Lily took me to Daiso, a store which prides itself on selling things for little more than 100 yen. I found an adorable baby pink silicone donut pan, and into my basket it went. I couldn’t wait to get home and try my hand at some low FODMAP dark chocolate cake donuts, and it was the first project I got started on when I got back to recipe testing in the kitchen.
These dark chocolate cake donuts are light and fluffy, delicious and chocolatey and super easy to make. The great thing about them is that you can take your standard chocolate cake mixture and use it here – or, you can use mine. It’s a standard mix of eggs, milk, flour and cacao, with maple syrup for sweetness and almond butter and dark chocolate chips for richness.
There’s only a few words of advice I have for this recipe. First of all, remember not to fill your donut molds to the top: they will rise and in order for them to keep their shape well you want there to be enough space in the pan for them to do their thing.
The other touch point is the icing. I think melted dark chocolate works perfectly for these donuts, as it allows them to speak for themselves but adds that little bit of extra decadence. If you want to make sure your icing is smooth and uniform, melt the chocolate in a small bowl, dip your donut in and as you are lifting it out, turn your hand so it twists by 90 degrees.
I would love to hear what you think if you whip up a batch of these yourself – leave me a comment or take a photo and tag me on Instagram!
Dark Chocolate Cake Donuts
- 1/4 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup low FODMAP milk
- 1 cup gluten free self-raising flour
- 1/4 cup cacao
- 200 grams dark chocolate
Preheat the oven to 160 degrees celsius fan-forced.
In the microwave, melt the almond butter and coconut oil together in a large mixing bowl.
Whisk in the maple syrup, egg and milk when it has cooled slightly and until a smooth mixture forms.
Sift in the self-raising flour and cacao powder and whisk again to combine the mixture.
Weigh out 150 grams of the chocolate and cut it into chunks. Set aside the other 50g for later. Stir the chunks through your mixture.
Divide the mixture between 8 holes in your donut pan and bake them for around 12 minutes or until a skewer comes out clean once inserted.
When the donuts are completely cool, melt the rest of the chocolate in a small bowl. Dip the top of each donut in the chocolate, turning it as you pull it out for a smooth top.
Leave the donuts on a tray for the chocolate to harden, and enjoy.