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Chocolate Mochi Donut Kitty

Gluten free, baked, soft and chewy chocolate donuts

Donut Ingredients

  • Rice flour (mochiko) 320g

  • Dark brown sugar 200g

  • Cocoa powder 25g

  • Baking powder 8g

  • Salt 3g

  • Unsalted butter (melted) 55g + extra for pan

  • Full-fat coconut milk 385g

  • Large eggs (2 pcs) 102g

  • Dark chocolate (melted and cooled) 60g

  • Vanilla extract 5g


  1. Preheat oven to 350°F.

  2. Grease the donut pan generously with butter.

  3. Whisk flour, dark brown sugar, cocoa powder, baking powder, and salt until combined and set aside.

  4. In a mixing bowl, whip melted butter, coconut milk, eggs, vanilla extract, and chocolate until smooth.

  5. On low speed, slowly add dry ingredients to wet ingredients until thoroughly combined.

  6. Divide batter into 12 donut cavities.

  7. Bake at 350°F for 25-30 minutes or until donut gently springs back when touched.

  8. Let donuts cool in pan for 10 minutes then remove and let cool completely on rack.

  9. Glaze and decorate.

  10. Time to TASTE!!!

Chocolate Glaze Ingredients

  • Dark chocolate (melted and cooled) 60g

  • Coconut milk 45g-50g

  • Powdered sugar 95g

  • Vanilla extract 1g

  • Salt 0.5g


  1. Combine all ingredients and whisk until smooth.

  2. Add extra milk or powdered sugar for desired consistency. Glaze can also be heated in the microwave on low for 20 seconds to soften.

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