Preheat the oven to 190 degree C

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Combine all the liquid ingredients water, canola oil, vanilla extract and sieve the jiggery in this mixture. Ensure you remove all the lumps.

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Mix all the dry ingredients in a separate bowl the flour blend, cocoa powder, flaxseed, coffee powder, baking soda and salt. Whisk together nicely.

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Add the liquid ingredient to the dry ingredients

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And mix the batter until it is smooth and thick

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Pour the mixture with a cookie scoop evenly in a doughnut pan.

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Bake for 8-10 minutes. Allow it to cool in the pan for 5minutes and then turn over.

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Once cool cover with chocolate ganache or sieve icing sugar.

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Tips :

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The consistency will vary according to the kind of gluten free flour blend you use, ensure the consistency is like a buttercream and can be piped. Don’t make it pouring consistency.