Chocolate Potato Cake Donuts

Frosted Chocolate Potato Cake Donuts

inspired by this recipe

These donuts have a delightfully moist and light, tender cake-like texture. I promise you this: no one will know they contain potatoes. Another promise? They’ll be gone in a flash. 

For the donuts:

2/3 cup (160 ml) leftover cold mashed potatoes

3/4 cup (180 ml) unsweetened plain or vanilla almond or cashew milk

1/2 cup (120 ml) organic coconut oil, melted

1/2 tsp (2.5 ml) apple cider vinegar

2 Tbsp (30 ml) ground flax seeds

2/3 cup (160 ml) xylitol or coconut sugar

2 Tbsp (30 ml) pure vanilla extract

1/2 tsp (2.5 ml) pure almond extract (optional)

1/2-1 tsp (2.5-5 ml) pure plain or vanilla liquid stevia, to taste

1-1/4 cups (165 g) Ricki’s all-purpose gluten-free flour

1/2 cup (60 g) unsweetened cocoa powder or raw cacao powder

3 Tbsp (45 ml) whole psyllium husks

2 tsp (10 ml) baking powder

1/2 tsp (2.5 ml) ground cinnamon

1/2 tsp (2.5 ml) fine sea salt

For the frosting:

6 Tbsp (90 ml) coconut butter, melted

2 Tbsp (30 ml) smooth natural cashew butter or tahini, room temperature (tahini has a stronger flavor, but the frosting will have a milder pink color with it)

1 cup (240 ml) fresh strawberry quarters (cut strawberries first, then measure)

2 tsp (10 ml) fresh lemon juice

1/2-1 tsp (2.5-5 ml) pure plain or vanilla liquid stevia, or to taste

pinch fine sea salt

Preheat oven to 350F (180C). Grease a large donut pan or two small pans (enough for 6-8 medium donuts), or spray with nonstick spray.

In a food processor, blend the potatoes, milk, oil, vinegar, flax, xylitol, vanilla, almond extract and stevia until perfectly smooth and creamy.  Add the remaining ingredients and process until blended, but do not overmix. You will have a thick batter.

Carefully spoon the batter by teaspoonfuls into the donut pan and use the back of the spoon to spread it evenly in each donut well (the batter may be too thick to spread on its own). The pan should be about 2/3 full for each donut.

Bake for 18-23 minutes, until the donuts are puffed and a knife inserted in the center of one donut comes out clean but moist. Cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Frost with Strawberry Frosting. Makes 6-8 donuts. May be frozen.

While the donuts cool, make the frosting: Place all ingredients in a mini food processor or Magic Bullet and process until smooth and creamy. The consistency should be that of a heavy glaze (thick but pourable). It will firm up as it cools. Spread the tops of the donuts with glaze, or else pour the glaze into a ziploc bag, seal the bag and snip a tiny hole in one corner; the squeeze the glaze out of the bag onto the donuts in a decorative manner (this is what I did in the photos). Store any extra glaze in a covered container in the refrigerator. Makes about 3/4 cup (180 ml).

Suitable for: ACD Stage 3 and beyond; sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.