Gluten Free Chocolate Doughnuts

Preheat your mini doughnut maker and spray with cooking spray. (If using a donut pan instead, see note below.)

In a large bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, baking powder, salt, and sugar.

In another small bowl whisk together melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.

In a separate small bowl, whisk egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts. Add egg whites to mixture and stir just until mixed.

Transfer mixture to a resealable bag and cut the corner tip off. This makes it easy to pipe into the donut maker.

Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole. Cook for about 4–6 minutes, according to your donut maker directions. Allow to cool completely before glazing.

For the icing, simply mix powdered sugar and cocoa powder with desired amount of milk. More milk will make icing runny so don’t add too much at one time.

Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.

Note: If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.