1-1/2 cups superfine brown rice flour
1/2 cup tapioca starch
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher or fine sea salt
1 cup organic sugar
1 cup rice milk
1/2 cup grapeseed (or other neutral flavored) oil plus more for the pans
2 teaspoons pure vanilla extract
1/2 cup Sunbutter® Creamy
1 cup powdered sugar, measured then sifted
1 tablespoon pure vanilla extract
5 to 6 tablespoons rice milk
Heat oven to 350°F. Brush two (6 each) donut pans with some oil; set aside.
In a large mixing bowl, whisk together the brown rice flour, tapioca starch, cocoa powder, baking soda, and salt, breaking up any lumps from the cocoa powder.
In another mixing bowl, whisk together the sugar, rice milk, oil, and vanilla. Add the wet ingredients to the dry and mix well.
Spoon the batter into the prepared pans, filling the donut cavities almost full. Alternatively, you can put the batter into a large food storage bag, cut off about 1/4-inch from one of the corners and squeeze the mixture into the pans. Bake for 15 minutes or until the donuts spring back when touched lightly and a tooth pick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then move to a wire rack to cool completely.
Put the Sunbutter in a microwave safe bowl and put in the microwave for 1 minute to soften (or you can heat in a pan over low heat). Add the powdered sugar, vanilla and about 4 tablespoons of rice milk. Stir to combine and add more rice milk, a little at a time, until it is a smooth, spreadable consistency.
Using a small offset spatula or knife, spread some glaze onto each of the cooled donuts and let the glaze harden for about 20 minutes (or not!)