Gluten Free Chocolate Potato Cake Doughnuts Recipe

Every mother has said at some point,“No dessert until you finish your vegetables!” It can be tricky to get kids (or picky adults) to eat enough veggies, and desperate parents (or spouses) are often willing to try just about anything.

But what if your dessert actually contained those veggies and no one knew? Yes, it’s possible! Here is a sweet treat, gluten free chocolate potato cake doughnuts recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

We may very well need to change that common saying to, “Finish your dessert – and eat your veggies!”

5 from 1 vote

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Gluten Free Chocolate Potato Cake Doughnuts Recipe

Here is a sweet treat, gluten free chocolate potato cake doughnuts recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Servings: 6 Servings

Calories: 462kcal

Author: Ricki Heller

Ingredients

For the doughnuts:

• ▢ ⅔ cup leftover cold mashed potatoes
• ▢ ¾ cup unsweetened plain or vanilla almond or cashew milk
• ▢ ½ cup organic coconut oil melted
• ▢ ½ teaspoon apple cider vinegar
• ▢ 2 tablespoons ground flaxseed
• ▢ ⅔ cup xylitol or coconut sugar
• ▢ 2 tablespoons pure vanilla extract
• ▢ ½ teaspoon pure almond extract optional
• ▢ ½-1 teaspoon pure plain or vanilla liquid stevia to taste
• ▢ 1¼ cups gluten-free all-purpose flour
• ▢ ½ cup unsweetened cocoa powder
• ▢ 3 tablespoons whole psyllium husks
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon kosher or fine sea salt

For the frosting:

• ▢ 6 tablespoons coconut butter not oil, melted
• ▢ 2 tablespoons natural cashew butter or tahini use tahini for a milder pink color
• ▢ 1 cup quartered fresh strawberries
• ▢ 2 teaspoons fresh lemon juice
• ▢ ½-1 teaspoon pure plain or vanilla liquid stevia to taste
• ▢ Pinch of kosher or fine sea salt

Instructions

• ▢
  Preheat the oven to 350°F. Grease a large doughnut pan or two small pans (enough for 6-8 medium doughnuts), or spray with gluten-freenonstickcooking spray.
• ▢
  In a food processor, blend the potatoes, milk, oil, vinegar, flaxseed, xylitol, vanilla, almond extract, and stevia until perfectly smooth and creamy. Add the remaining ingredients and process until blended; do not overmix (batter will be thick).
• ▢
  Carefully spoon the batter by teaspoonfuls into the doughnut pan and use the back of the spoon to spread it evenly. The pan should be about ⅔ full for each doughnut.
• ▢
  Bake for 18-23 minutes, until the doughnuts are puffed and a knife inserted in the center of adoughnut comes out clean but moist. Cool for 10 minutes in the pan, then turn onto a rack to cool completely.
• ▢
  While the doughnuts cool, make the frosting. Place all frosting ingredients in a mini food processor and process until smooth and creamy. The consistency should bethick but pourable. It will firm up as it cools. Spread the tops of the doughnuts with glaze. Alternatively, pour the glaze into a plastic food storage bag, seal the bag, and snip a tiny hole in one corner; then squeeze the glaze onto the doughnuts to decorate. Store extra glaze in a covered container in the refrigerator. Doughnuts can be frozen.

Nutrition

Nutrition Facts

Gluten Free Chocolate Potato Cake Doughnuts Recipe

Amount Per Serving

Calories 462 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 19g95%

Sodium 230mg10%

Potassium 409mg12%

Carbohydrates 42g14%

Fiber 12g48%

Sugar 3g3%

Protein 7g14%

Vitamin C 20.5mg25%

Calcium 118mg12%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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