INGREDIENTS

• 1 1/2 cups gluten-free oat flour
• 1 cup organic sugar 
• 1/2 cup tapioca starch 
• 1/2 cup cocoa powder 
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon vanilla extract
• 2 large egg 
• 12 tablespoons dairy-free sour cream 
• 1/2 cup almond milk 
• 1/2 cup avocado oil 
• nonstick cooking spray

INSTRUCTIONS

1. Preheat oven to 375°F.
2. Whisk together oat flour, organic sugar, tapioca starch, cocoa powder, baking soda, and xanthan gum in a medium bowl.
3. Add eggs, dairy-free sour cream, almond milk, and oil.
4. Whisk until the batter is smooth.
5. Allow the batter to stand for five minutes.
6. Lightly coat the donut pan with nonstick cooking spray.
7. Fill cavities about 3/4 of the way with batter.
8. Bake approx. 14 minutes.
9. Allow to cool.
10. Frosting or rolling in icing sugar is optional.