What you need:
1½ cups sweet white sorghum flour
1 cup finely ground brown rice flour
½ cup potato starch
¼ cup tapioca starch
¾ cup cocoa powder
1 teaspoon xanthan gum
4 teaspoons baking powder
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon cloves
1 cup sugar, plus more for dipping doughnuts
3 tablespoons vegan butter
2 tablespoons ground flaxseeds mixed with 4 tablespoons water
1 teaspoon vanilla extract
½ cup coconut cream
1 cup canned pumpkin
Vegetable oil for frying
What you do:
- In a medium bowl, sift together flours, potato starch, tapioca starch, cocoa powder, xanthan gum, baking powder, salt, cinnamon, cardamom, and cloves.
- In a large mixing bowl, cream together 1 cup sugar and butter until smooth. Add prepared flaxseed meal, vanilla, coconut cream, and pumpkin, and mix until very smooth. Gradually add flour mixture until incorporated and a sticky batter forms. Chill in refrigerator for at least one hour.
- Preheat oil in deep fryer or deep pan to 365 degrees. Turn batter out onto lightly floured surface and flatten gently using floured hands to make a patty about 1 to 1½ inches thick. Using two circular cookie cutters (one 3-inch and one ¾-inch size), cut out one circle and then use the smaller cutter to cut out the middle.
- Drop a few doughnuts into the hot oil and fry for 3 minutes. Using a slotted metal spoon, remove from oil and place onto paper bag or towel to absorb any excess oil. Repeat with remaining doughnuts, and then fry doughnut holes for 1 to 2 minutes. Dip hot doughnuts in remaining sugar, or let cool and top with your favorite glaze.