Updated: Jul 25
These chocolate cake donuts are lectin free and sugar free with a donut-shop bouncy quality and rich dark chocolate ganache glaze. Make them today.
Duplicating the chocolate cake donuts like the kind you take home in a box from the gourmet donut shop is hard to do, especially with lectin free ingredients. But I've made it easy. And one bite of these gorgeously soft and springy donuts will have you ditching the old donut shop junk.
Why ruin your lectin free plan when you can make donuts that taste even better, and are gut-friendly, at home? I'll show you how with a few secret ingredients and a little love in every batch. Read on for recipe.
First of all, these donuts satisfy on so many levels. Of course, they provide a huge chocolate fix. With raw cacao in the cake batter and 85% cacao chocolate in the ganache glaze, they punch you in the kisser with deep dark chocolate. If you like sweet chocolate, you can up the sweetener in the cake and reduce the percentage of cacao in the chocolate bar you use for the ganache. But I like mine dark!
Next, let's talk about special equipment. A donut baking pan gives you professional-looking donut-shop donuts. I love my Chefmade donut mold from Amazon. The price is right and I really enjoy the non-stick, pale pink ceramic surface. No greasing required. The donuts just lift right out. And the size of the donuts is just right. They're between a mini and a regular donut. I'd say they're 5-bite donuts.
If you'd like to get the donut pan I have, here's the link from Amazon. As an Amazon Associate I can offer you links on my site for a small kick-back. No pressure to buy it, and I only share items I actually have a really like.
Now for the secret ingredient. Well, there are several. Did you guess what makes these donuts springy and soft? It's collagen! And I also include a bit of xanthan gum and psyllium husk powder. Both give the donuts and extra bounce. And you may not have guessed this, but these donuts are also risen with yeast. This is key to fluffy airy donuts.
When you choose a collagen for this recipe, make sure it's grassfed. And make sure it has a high amino acid profile. I like the Marigold grassfed collagen peptides. You seen to get a bit more of each amino acid than other brands. And, honestly, it's the amino acids in collagen that we're after. So why not get more. Amino acids are great for your skin. I like Marigold brand also because it's unflavored. I mean really unflavored. It does not taste like cowhide either.
You can save 10% on your first order at Marigold by entering my code: LFGOURMET. Just go to the Marigold website and order. I get zero commission from this company. I just really like their clean, grassfed products. Try the Marigold bars, too.
Are you ready to make donuts? Let's freakin' go!
LFG Dark Chocolate Glazed Donuts
(makes 2 dozen medium glazed donuts)
1/2 Cup Warm Water
1 Tbsp Active Dry Yeast
1 tsp Raw Local Honey
2 Cups LFG Flour Blend*
1/3 Cup Marigold Unflavored Collagen Peptides
1/3 Cup Lakanto Baking Sweetener
1 tsp Psyllium Husk Powder
1 tsp Xanthan Gum
1/4 tsp Salt
1/2 tsp Baking Soda
3 Tbsp Raw Cacao Powder
*2:1:1 Cassava, Coconut, and Blanched Almond Flours
2 Cups a2 milk
1 Tbsp Apple Cider Vinegar
1/2 Cup Olive Oil
1 tsp Vanilla Extract
4 Pastured or Omega-3 Egg Whites
1/2 tsp Cream of Tartar
1 Cup Coconut Cream
3.5 - 4 oz. 72% (or higher) Chocolate Bar
Step 1: Activate Yeast
Preheat oven to 350 degrees F. In a glass measuring pitcher, whisk warm water, yeast, and honey together. Set aside and let it get frothy and alive.
Step 2: Mix All Dry Ingredients
In a large bowl, whisk together all the dry ingredients until well incorporated.
Step 4: Whisk First 4 Wet Ingredients
In a medium bowl, whisk together a2 milk and apple cider vinegar until thick like buttermilk. Next add olive oil and vanilla extract and whisk it all together until well blended. Set aside.
Step 4: Whip Egg Whites
In a medium bowl, whip egg whites and cream of tartar with a hand mixer to stiff peaks. Set aside.
Step 5: Make Donut Batter
Add the milk mixture and activated yeast to the dry ingredients and stir until batter is thick but easy to stir.
Step 6: Fold in Egg Whites
Next, scrape whipped egg whites into the center of the batter bowl. Gently fold in the egg whites by cutting into the center with a rubber spatula, pulling the mixture toward you, and flipping the batter into the center of the bowl. Turn the bowl one-quarter turn. Careful folding ensures you don't deflate the egg whites. Repeat the folding process until you see not more egg white and the batter is a fluffy consistency.
Step 7: Bake Donuts
Fill 12 donut molds all the way up to the edge, making sure you can still see the hole maker in the center. Bake for 15 minutes. Lift baked donuts out and cool on a rack. Repeat for 12 more donuts.
Step 8: Glaze Donuts
In a small deep saucepan, heat coconut cream and chocolate together until melted. Do not boil. Whisk until smooth and silky. Holding the bottom of a donut, dip the top of the donut until you can see the chocolate well up into the donut hole. The chocolate ganache should reach the bottom edge of the donut, but leave the bottom bare. Let the excess drip off and set the dipped donuts on a rack to dry. Sprinkle with cacao nibs, coconut flakes, natural colored sprinkles, or pistachios if desired. You can also opt for glaze with no sprinkles. I like variety. Let glaze dry for about 30 minutes.
Share these donuts with your neighbors and tell them they're lectin free. ENJOY with an ice cold glass of a2 or almond milk.