For the Donuts

• 1 cup (130g) gluten-free flour
• 6 tablespoons sugar
• 1/4 cup (25g) cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (120ml) milk of choice
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter

For the Chocolate Glaze

• 2 tablespoons milk of choice
• 3 tablespoons cocoa powder
• 1 1/2 cups (172g) powdered sugar

1. Preheat oven to 350°F. Spray the donut pan with cooking spray and set aside.
2. Whisk together gluten free flour, sugar, cocoa powder, baking powder and baking soda. Add milk, egg, vanilla and butter. Whisk until smooth.
3. For ease of adding the batter to the pan, transfer batter to zip lock bag (I sprayed cooking spray in the bag so the batter did not stick) then pipe batter into equal portions into donut pan. Bake for 10 minutes or until a toothpick comes out clean.
4. For the glaze- Sift cocoa powder and powdered sugar into bowl. Add milk and whisk until smooth. You can add more milk if the glaze is too thick.
5. Remove donuts from pan and dip each donut in the glaze. Serve it warm or store in an airtight container for up to 3 days.