Small Batch Baked Mochi Donuts with Chocolate Glaze (vegan, gluten-free, oil-free)

0 Preheat oven to 350 degrees F.
1 In a medium bowl, add the sweet rice flour, sugar, salt, and baking powder. Whisk until combined. Add the yogurt, coconut milk, and vanilla. Whisk until well combined.
2 Spray a donut pan and place it on a baking sheet (if you are using a silicone donut pan). Scoop batter into 4 donut cavities. You want to fill it to the brim. They don’t get super puffy. Bake for 35-40 minutes, until a toothpick comes out mostly clean and tops are golden. Let it cool in the pan for 15 minutes. Carefully transfer the donuts to a cooling rack to cool completely.
3 When the donuts are cooled, make the glaze. Add the powdered sugar, cacao powder, and milk. Whisk until a thick glaze forms. It might seem too dry at first, but keep whisking and it will get nice and smooth. You don’t want it to be super runny or else it will just fall off the donuts. If you need to make it thicker, add more powdered sugar, if you need it thinner, add a tiny bit of milk at a time (about 1/4 tsp).
4 Dip the smooth side of the donuts (the bottom side when it is in the pan) into the chocolate glaze. Place on a wire rack for the extra glaze to run off. Let it sit for 10-15 minutes to set. Enjoy! It is best eaten day of, but you can store it in an airtight container on the counter for one day.