Valentine’s Day is my kind of holiday—sweets, chocolate and lots of good lovin’. Doughnuts really hit the spot year-round, but there’s something special about heart-shaped ones. Just ask my sweet girl, Chiara! Out of all of the flavors I’ve made through the years, these were her favorite, for sure.
Gluten-free nonstick cooking spray
2 tablespoons cocoa powder
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg, at room temperature
¼ cup canola oil or melted unflavored coconut oil
½ cup plus 3 tablespoons dairy-free milk
1 tablespoon liquid red food coloring, plus more for the glaze (optional)
2 cups confectioners’ sugar, sifted
Sprinkles, for topping
- Preheat the oven to 350°. Generously grease two nonstick 6-doughnut, heart-shaped baking pans with cooking spray. In a large bowl, whisk together the flour blend, cocoa, granulated sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the egg, oil, ½ cup milk and food coloring, if using, until smooth. Add to the flour mixture and whisk until combined. Fill each doughnut cup about half full. Bake until golden and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Let cool completely.
- Meanwhile, in a small bowl, combine the confectioners’ sugar, remaining 3 tablespoons milk and a few drops of food coloring, if using. Dip the doughnuts in the glaze to coat; top with sprinkles.